Floating Island Recipe?

Question

I saw it on Martha Stewart's and I liked it but i didn get the recipe... Would u give it to me?

Answer 1

Floating Island Punch



"Wonderful punch for baby and bridal showers. Cherries and orange slices float on top like islands."
Original recipe yield: 20 servings.

Prep Time:
10 Minutes
Ready In:
10 Minutes
Servings:
20 (change)

INGREDIENTS:

* 2 cups water
* 2 cups white sugar
* 1 (12 fluid ounce) can frozen lemonade concentrate
* 1 (12 fluid ounce) can frozen orange juice concentrate
* 1 pint orange sherbet
* 1 liter ginger ale
* 1 liter carbonated water
* 1 (4 ounce) jar maraschino cherries
* 1 orange, sliced in rounds
* 4 cups ice

DIRECTIONS:

1. Bring water to a boil. Add the sugar and boil until it becomes a syrup. Let cool.
2. In a punch bowl combine lemonade, orange juice, ginger ale, and carbonated water. Mix in the sugar syrup. Add ice and sherbet. Just before serving add cherries and cherry juice and float orange slices on top.

Answer 2

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Good luck and Happy Cooking

Answer 3

Here ya go:

Floating Island

Makes one cake


For the Meringue:
18 large egg whites, at room temperature

1/4 teaspoon salt

1 teaspoon cream of tartar

1 cup, plus 2 tablespoons sugar

1 tablespoon pure vanilla extract

Nonstick cooking spray
For the Creme Anglaise:
4 cups half-and-half

12 large egg yolks

1 cup sugar

1 tablespoon, plus 1 teaspoon pure vanilla extract
For the Caramel Sauce:
1 cup sugar

1. Prepare the Meringue; Preheat oven to 325° with rack in center. Fill a large roasting pan halfway with water and transfer to oven.

2. In the bowl of an electric mixer fitted with the whisk attachment, slowly whisk whites and salt until slightly foamy. Add cream of tartar, and gradually increase the speed to high. Add sugar, one tablespoon at a time, until meringue is stiff; lower speed and add vanilla, whisking until combined.

3. Spray a 10-inch (15 cup) nonstick angel food-cake pan without a removable bottom using nonstick cooking spray; transfer meringue to pan. Using a rubber spatula, firmly press down on meringue to remove any air pockets, and to smooth the surface.

4. Transfer to prepared roasting pan. Bake until lightly golden and puffed, 45 to 55 minutes. Transfer to a wire rack, and cool completely; meringue will deflate as it cools. Invert into a shallow serving bowl, and chill until ready to serve.

5. Prepare the Crème Anglaise; Prepare an ice-water bath; set aside. In a medium saucepan, heat cream over medium heat until just beginning to steam, stirring occasionally. Meanwhile, whisk together yolks and sugar in a large bowl until smooth. While whisking constantly, slowly add 1/4 of the heated cream to yolk mixture, being careful not to cook the yolks. When thoroughly combined, slowly add remaining cream. Transfer yolk mixture back into same saucepan, and set over low heat, stirring and scraping down the sides of the pan with a small heatproof spatula until thickened. Strain crème anglaise through a fine sieve into bowl set in the prepared ice bath. Stir in vanilla. Chill until ready to serve.

6. Prepare the Caramel Syrup; Combine sugar and 1/4 cup water in a small saucepan over medium heat. Do not stir or allow to boil until sugar is completely dissolved; gently swirl or tilt saucepan to help dissolve. Bring syrup to a boil by increasing to high heat; cook, covered, for 2 minutes. Uncover, and continue to boil untouched until caramel begins to darken; swirl until syrup becomes a dark amber color. Remove from heat, and immediately add 1/3 cup water, being careful to stand back. Swirl until smooth and let cool; chill until ready to serve.

7. When ready to serve, pour enough crème anglaise around meringue to come one-third of the way up the sides. Drizzle meringue with caramel syrup; serve immediately.

Answer 4

I didn't see it.Gust dropped in a line to say hi.