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Ingredients
- Raspberry Sauce:
- 2 C. fresh or frozen raspberries
- 1/2 C. confectioner's sugar
- 1 T. fresh lemon juice
- 1/4 C. syrup of cassis or raspberry
- Floating Islands:
- 8 egg whites
- Pinch of salt
- 1 1/4 C. granulated sugar
- Caramel:
- 2 C. granulated sugar
- 1 T. unsalted butter
Details
Servings 8
Preparation
Step 1
1. For sauce, puree berries in a blender or food processor. Add confectioners' sugar, lemon juice and syrup, then process until smooth. Strain to remove raspberry seeds. Reserve.
2. For floating islands, place egg whites and salt in bowl of an electric mixer. Beat until whites just begin to hold their shape. Shake in 1 C. minus 1 T. of sugar and beat 30 seconds more. With motor off fold in remaining sugar with a rubber spatula.
3. Fill a large saucepan halfway with water. Bring to strong simmer until bubbles form on pan bottom ( but do not boil). Line baking sheet with paper toweling.
4. Scoop egg whites with an ice cream scoop rounding of top into a ball shape.
5. Carefully drop the egg whites scoops, a few at a time into the hot water and poach for 2 minutes on one side. With a large slotted spoon turn scoops onto other side; poach another 2 minutes. (You can make floating islands ahead; refrigerate until ready to use)
6. To assemble, divide raspberry sauce evenly among 8 bowls. Arrange a poached egg white on top of the sauce in each bowl.
7. Prepare caramel just before serving. Cook sugar in a large skillet over medium heat for 4 minutes. Stir constantly with a long-handled wooden spoon. When sugar melts and turns just golden, carefully, add butter and stir until melted. Drizzle caramel over each floating island in decorative pattern. Serve immediately.
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