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 some time, I was searching on the internet yesterday. In search of new, stirring thoughts, inspirational meals that I have never tasted before, to amaze my loved ones with. Searching for quite some time unfortunately couldn’t discover lots of interesting stuff. Just before I thought to give up on it, I found this tempting and simple treat simply by chance. The dessert seemed so delicious on its snapshot, that required instant action.

It had been simple enough to imagine the way it’s created, how it tastes and how much my husband might want it. Mind you, it is very simple to please the man when it comes to desserts. Anyways, I got into the blog: Suncakemom and then used the step-by-step instuctions that had been accompanied by wonderful shots of the operation. It really makes life quite easy. I could suppose it is a bit of a hassle to take photos in the midst of cooking in the kitchen as you may normally have sticky hands and so i highly appreciate the hard work she placed in for making this blogpost and recipe easily implemented.

With that said I am inspired to present my very own formulas similarly. Many thanks the thought.

I had been fine tuning the initial mixture to make it for the taste of my loved ones. Need to say it had been an incredible success. They prized the taste, the overall look and enjoyed having a sweet like this in the middle of a lively workweek. They basically wanted more, a lot more. So the next time I’m not going to commit the same miscalculation. I am going to multiply the amount to keep them delighted.

The floating islands dessert recipe recipe inspired by 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.

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