Floating Islands Dusted with Cocoa

Floating Islands Dusted with Cocoa

 

Floating Islands make a  lovely light dessert where poached meringues float on a creamy crème anglaise and are dusted with cocoa powder.

 

Floating Islands Dusted with Cocoa
Prepares: 4 servings
 
  • Preparation time: 35 minutes

  • Ingredients
  • For the crème anglaise
  • 200ml (7 fl oz) milk (⅞ cup)
  • 200ml (7 fl oz) double cream/whipping or heavy cream (⅞ cup)
  • ½ tsp vanilla bean paste or vanilla extract
  • 
4 eggs, large (U.K.)/extra large (N.A.), yolks only (reserving 3 egg whites for the meringue)
  • 55g (2 oz) caster/white sugar (¼ cup)


  • For the meringues
  • 3 egg whites (reserved from the crème anglaise)
  • 85g (3 oz) caster/white sugar (½ cup less 1 tbsp)


  • To serve
  • cocoa powder for dusting or grated plain/dark chocolate

  • You will also need a large sauté pan or large deep sided frying pan/skillet with lid


  1. Method
  2. For the meringues
  3. In a large grease-free bowl, using an electric hand whisk on high speed, whisk the egg whites until stiff peaks form (or use the whisk attachment on a food mixer). Then gradually whisk in the sugar, one tablespoon at a time, until the meringue is thick and glossy. Put to one side while preparing the poaching liquid.


  4. For the poaching liquid
  5. This will become the crème anglaise. Pour the milk and cream into the pan and stir in the vanilla bean paste or vanilla extract. Bring to a simmer over a low heat.


  6. For the islands
  7. Fill a tumbler or jug with water. Now, using two tablespoons, shape eggs from the meringue. Dip the spoons in the water between making each egg as this will help in shaping them and keeping them smooth. Place the meringue eggs in the poaching liquid as you go. There should be enough meringue to make 8 eggs. Cover the pan and, over a very low heat, poach the meringue eggs for 4–5 minutes, flipping them over halfway through. Make sure the poaching liquid doesn’t boil or the meringues will puff up and then collapse. Using a slotted spoon or skimmer, carefully transfer them to a wire rack covered with paper towel to drain. 


  8. For the crème anglaise
  9. Strain the poaching liquid through a sieve into a jug. 


  10. Next, in a large bowl, whisk the egg yolks and sugar together until pale and fluffy, about 2–3 minutes. Pour over the poaching liquid, whisking continuously. Then pour the mixture into a clean pan and cook over a low heat for 3–4 minutes, stirring continuously, until the mixture is smooth and begins to thicken. When it has become thick enough to coat the back of a spoon, remove from the heat.

  11. To serve
  12. Divide the crème anglaise between four shallow individual serving bowls and then float two meringue eggs on top of each one. The eggs can then be decorated with a dusting of cocoa powder. or a little grated chocolate.

Updated: April 4, 2018

Individual Chocolate and Raspberry Pavlovas

Individual Chocolate and Raspberry Pavlovas

 

These individual pavlovas are a mix of vanilla and chocolate meringue which is then covered in whipped cream, topped with fresh raspberries and dusted with cocoa.

 

Individual Chocolate and Raspberry Pavlovas
Prepares: 4 pavlovas
 
  • Preparation time: 20 minutes
  • Cooking time: 45 minutes

  • Ingredients
  • 2 eggs, large (U.K.)/extra large (N.A.), whites only
  • 115g (4 oz) caster sugar/white sugar (½ cup + 1 tbsp)
  • ½ tsp vanilla extract
  • 7g (/¼ oz) cocoa powder (1 tbsp)
  • 150ml (5 fl oz) double/whipping or heavy cream (⅔ cup)
  • 14g (½ oz) icing/powdered sugar (1½ tbsp)
  • 115g (4 oz) raspberries (1 cup)


  • Equipment
  • large baking sheet/tray lined with baking parchment


  1. Method
  2. Preheat the oven to 140°C (275°F) gas 1.

  3. Whisk the egg whites until firm peaks form. Gradually add the sugar, one spoonful at a time, whisking well after each addition, until stiff. Add the vanilla and continue whisking until the mixture is thick and glossy.

  4. Using a metal spoon, spoon a third of the meringue into another bowl and sift over 2 teaspoons of the cocoa powder. Gently fold the cocoa into the meringue.

  5. Spoon the cocoa meringue over the white meringue and then, using the metal spoon, fold together once to create a rippled effect.

  6. Put a little dab of meringue on the four corners of the baking sheet/tray and top with the baking parchment. (This will help the lining stay in place.) Spoon the meringue into four mounds on the baking parchment and bake for 1 hour and fifteen minutes, until the meringue is crisp on the outside and peels away easily from the parchment. Cool on a wire rack.

  7. Divide the meringues between four serving dishes. Then whisk the cream and icing sugar together until soft peaks form and spoon over the meringues. Top with the raspberries and then dust with the reserved cocoa powder using a small sieve.

Updated: September 8, 2017