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 lately have a little time, I was looking on the internet the other day. In search of fresh, stirring tips, inspiring dishes that I have never tested before, to treat my family with. Looking for quite some time but could not find any interesting stuff. Right before I wanted to give up on it, I came upon this delightful and simple treat simply by luck on Suncakemom. It looked so fabulous on its image, that required urgent action.

It absolutely was not so difficult to imagine just how it is created, how it tastes and just how much my husband might enjoy it. Actually, it is rather easy to delight him in terms of cakes. Anyhow, I visited the blog and simply used the step by step instuctions that had been accompanied by nice pics of the method. It just makes life faster and easier. I could imagine that it is a bit of a hassle to shoot snap shots down the middle of cooking in the kitchen because you usually have gross hands thus i pretty appreciate the effort and time she devote to build this post .

Having said that I’m empowered to present my own, personal dishes similarly. Thanks for the idea.

I had been tweaking the main mixture to make it for the taste of my loved ones. Need to tell you it absolutely was an incredible outcome. They enjoyed the flavour, the thickness and loved getting a sweet like this during a hectic workweek. They basically demanded more, many more. Thus the next time I’m not going to commit the same mistake. I’m likely to multiply the amount to keep them delighted.

This floating islands recipe recipe is from 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.