Coconut Floating Island With Guava Sauce
From hopscotch 15 years agoIngredients
- 6 egg whites shopping list
- 2 tbsp. sugar shopping list
- 1/2 tsp. salt shopping list
- toasted coconut shavings shopping list
- Sauce shopping list
- 50 ml (2 oz.) guava purée shopping list
- 75 g (3 oz.) sugar shopping list
- 4 egg yolks shopping list
- 1tsp. vanilla shopping list
- 30 ml (2 tbsp.) brandy shopping list
- 125 ml (1/2 cup) whipping cream shopping list
- 180 ml (3/4 cup) milk shopping list
- 125 g (4 oz.) guava, peeled and finely diced shopping list
- 1/4 bunch fresh mint shopping list
- Chef's Note shopping list
- You can also make this airy dessert using flaked almonds instead of coconut shopping list
How to make it
- Fill a pot two-thirds full of water and add 1/2 tsp. salt; bring to a simmer.
- In a bowl, beat the egg whites and sugar to medium peaks. Using a spoon, place the egg white mixture, one teaspoon at a time, into the simmering water and poach gently, turning once.
- Remove the meringues and roll in toasted coconut, proceeding gently since they are very fragile. Place the meringues into a serving dish.
- Making the sauce
- In a pot over medium heat, cook the guava purée with the sugar until the sugar dissolves. Carefully add the brandy, flambé, and remove from the heat, allowing to cool.
- Place the guava purée mixture, egg yolks and vanilla in a bowl and mix well.
- In a saucepan, heat the cream and milk. Remove from the heat and gradually whisk 1/2 cup of the milk-cream mixture into the egg mixture to temper it.
- Add the tempered egg mixture back into the remaining scalded milk and stir continuously with a wooden spoon over a low flame until the sauce coats the back of the spoon.
- Strain the sauce and add the diced guava. Spoon the sauce over the meringues.
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People Who Like This Dish 6
- tucky Ottawa, CA
- choclytcandy Dallas, Dallas
- midgelet Whereabouts, Unknown
- clbacon Birmingham, AL
- zoetheunicorn Hastings, AU
- snowcat17 Milwaukee, WI
- hopscotch CA
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The Rating
Reviewed by 4 people-
Now this is a very classy elegant dish.. HIGH FIVE FORKS!! would go well with a 'halibut' ir sword fish entree:) love it:)
snowcat17 in Milwaukee loved it
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Wow. My wife will flip out if i make these. Great post
5 forks!tucky in Ottawa loved it
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nice!
midgelet in Whereabouts loved it
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