New This Month

Floating Islands in Rose Syrup

The light meringues and concentrated flavors of this dessert pair nicely with dessert wine with ample acidity yet enough sweetness to hold its own.

  • Servings: 6

Source: Martha Stewart Weddings, November 2016

Ingredients

  • 4 cups whole milk
  • 1 cup water
  • 6 large egg whites, room temperature
  • Pinch of salt
  • Pinch of cream of tartar
  • 1 cup plus 2 tablespoons superfine sugar
  • Rose Syrup
  • Nutmeg, for grating

Directions

  1. Bring milk and the water to a simmer in a straight-sided saute pan over medium heat. Reduce to medium-low, so liquid steams but does not bubble.

  2. Whisk whites, salt, and cream of tartar with a mixer on medium-low until foamy. Add sugar, 1 tablespoon at a time, and whisk until sugar dissolves and soft peaks form. Gradually increase speed to medium-high, and whisk until stiff peaks form, 8 to 10 minutes.

  3. Using a wet spoon, drop 3 tablespoon-size mounds of meringue into hot liquid. Poach for 2 minutes, then gently flip each, and poach until firm to the touch, about 1 1/2 minutes more. Use a slotted spoon to transfer meringues to a large plate. Repeat.

  4. To serve, divide Rose Syrup among shallow bowls. Top each with 2 poached meringues. Grate nutmeg over top, and serve immediately.

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