STRAWBERRY FLOATING ISLANDS
Steps:
- Beat the egg whites with the pinch of salt until softly peaked. Add four tablespoons of the sugar and beat until stiff. Gradually add all but one-third cup of the sugar, beating constantly, until the egg whites are stiff and glossy.
- Heat a large pan of water until the steam rises from the top but before it has come to a simmer. Using two large tablespoons or an ice cream scoop, form large ovals or rounds of the egg white mixture and drop them into the water. Poach for two minutes, turn once and poach them another two minutes. Remove the meringues as they are done and drain them on absorbent paper. Refrigerate for at least one hour. You may not be able to poach all the meringues at one time.
- Puree two pints of the strawberries and season the puree with the remaining sugar and the lemon juice. Add the cinnamon. Refrigerate the puree. Slice the remaining strawberries in half lengthwise and refrigerate. To serve, spoon the strawberry puree into a shallow serving bowl and float the meringues on top. Scatter the sliced strawberries around and over the meringues and serve.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 0 grams, Carbohydrate 44 grams, Fat 0 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 93 milligrams, Sugar 40 grams
STRAWBERRY CREAM FLOATS
When it starts warming up in Colorado, my kids ask for ice-cold treats. This rosy pink cream float is one of our household favorites. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Refrigerate until serving. , Place strawberries, sugar and lime juice in a blender; cover and process until pureed. Press through a fine-mesh strainer into a pitcher; discard seeds. Stir in carbonated water., Divide ice cream among eight glasses. Pour strawberry soda over ice cream. Top with whipped cream and, if desired, fresh strawberries; serve immediately.
Nutrition Facts : Calories 383 calories, Fat 18g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 65mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 3g fiber), Protein 3g protein.
SPRING CLOUDS IN STRAWBERRY SAUCE (FLOATING ISLANDS)
Here is a dessert that pairs mini meringues with a smooth strawberry sauce. To serve, spoon sauce into small bowls - arrange a meringue on the sauce and garnish with fresh mint leaves - ENJOY!!
Provided by Chef mariajane
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- FOR THE CLOUDS: In a large bowl, beat egg whites with cream of tartar untl soft peaks form. Gradually add sugar until whites are thick and glossy.
- In a large shallow saucepan, heat about 1 1/2 inches of water until just simmering. Using large spoon or ice cream scoop, drop 6 large portions of egg white mixture into water. Simmer for 6-8 minutes, turning gently halfway through cooking time. Lift clouds from water with a slotted spoon and drain on a towel-lined baking sheet. Serve when cooled to room temperarure.
- FOR THE SAUCE: In a food processor or blender, purée strawberries with sugar and juice until smooth. Add some exrra juice for a slightly thinner sauce if wanted.
- TO SERVE: spoon sauce into inividual shallow bowls. Arrange a cloud on sauce and garnish with a fresh mint leaf.
- MAKE AHEAD: Sauce can be prepared , covered and refrigerated up to one day ahead. Meringues can be place on a parchment-lined baking sheet and refrigerated for up to 4 hours ahead.
Nutrition Facts : Calories 157.7, Fat 0.4, Sodium 28.7, Carbohydrate 37.8, Fiber 2, Sugar 34.2, Protein 2.6
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