Floating Island Recipe Straight From Heaven

Ready in 15 minutes really delicious low carb dessert recipe? Splendid looking fluffy treat when we want to be over the clouds.

As I currently have a little time, I was browsing on the internet yesterday. Looking for new, challenging ideas, inspirational recipes that I’ve never tried before, to surprise my loved ones with. Looking for a while but could not discover lots of interesting stuff. Right before I wanted to give up on it, I found this yummy and easy treat by luck over Suncakemom. The dessert looked so mouth-watering on its image, it required immediate action.

It absolutely was simple enough to imagine the way it is created, how it tastes and just how much boyfriend might enjoy it. Actually, it is very easy to impress the man when it comes to desserts. Yes, I’m a lucky one. Or perhaps he is.Anyhow, I got into the blog and then followed the step-by-step instuctions that were coupled with nice pics of the process. It really makes life faster and easier. I could imagine that it is a slight hassle to shoot photos in the midst of baking in the kitchen as you ordinarily have gross hands thus i pretty appreciate the time and effort she put in to build this post and recipe conveniently followed.

With that in mind I’m empowered presenting my own dishes in a similar way. Many thanks for the idea.

I had been fine tuning the original formula to make it for the taste of my family. I have to say it absolutely was an incredible outcome. They loved the flavor, the consistency and loved having a sweet such as this during a lively week. They basically wanted even more, many more. Thus the next time I am not going to commit the same miscalculation. I’m going to twin the quantity .

Original floating islands Dessert recipe invented by SunCakeMom.

Pour milk into a big saucepan and heat it up on medium while stirring continuosly.

Break vanilla stick and drop it into the milk.

Bring milk to boil. Then leave it in low heat to simmer.

Meanwhile break and separate eggs. Egg whites in one bowl yolks in another.

Beat egg whites until stiff peaks form. At this stage the spoon can stand on its own.

Using a tablespoon to shape meringue from the egg white mixture. Place them one by one in the simmering milk, over low heat.

When the meringue grow in size flip them upside down.

When the meringue are really puffed up and cooked take them out.

Place them onto a bowl or tray to drain.

Make sure to stir the milk after every batch of meringue otherwise it may burn down.

When finished with the meringues replace the evaporated amount of milk. Generally it’s about a cup.

Whisk yolks with agave syrup until light yellow.

Pour a cup of warm milk into the yolk while mixing it continuosly.

Stir until get an even mixture.

Pour the milk and yolk mixture into the hot milk and stir as fast as possible until it thickens.

Put meringues on top and pop it in the fridge for an hour before serving it.