Ingredients with Measurements:
- 1/2 cup fresh raspberries
- 1/2 cup sugar
- 1/4 cup water
- 1/4 cup lemon juice
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- Lemon zest, for garnish
Special equipment needed:
- Electric mixer
- Large mixing bowl
- Small saucepan
- Whisk
- Rubber spatula
- Serving dishes
Step-by-step instructions:
1. In a small saucepan, combine the raspberries, 1/2 cup sugar, and water. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the raspberries have broken down, about 10 minutes.
2. Strain the raspberry mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids and stir in the lemon juice. Set aside to cool.
3. In a large mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
4. Gradually add in the 1/4 cup sugar, 1 tablespoon at a time, while continuing to beat on high speed until stiff peaks form.
5. Fold in the vanilla extract with a rubber spatula.
6. Fill a large saucepan with water and bring it to a simmer over medium heat.
7. Using a large spoon, scoop the egg white mixture into 4 equal portions and gently drop them into the simmering water.
8. Cook for 2-3 minutes on each side, until the meringues are firm and set.
9. Remove the meringues from the water with a slotted spoon and place them on a paper towel to drain.
10. To serve, place a meringue in each serving dish and spoon the raspberry-lemon sauce over the top.
11. Garnish with lemon zest and serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Simmering water
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 0g
Carbohydrates: 36g
Protein: 3g
Substitutions for ingredients:
- Frozen raspberries can be used instead of fresh raspberries.
- Lime juice can be used instead of lemon juice.
- Granulated sugar can be used instead of caster sugar.
Variations:
- Add chopped fresh mint to the raspberry-lemon sauce for a refreshing twist.
- Top the meringues with whipped cream and fresh berries for a more decadent dessert.
Tips and tricks:
- Make sure the egg whites are at room temperature before beating them.
- Use a clean, dry mixing bowl and beaters to ensure the egg whites whip up properly.
- Be gentle when folding in the vanilla extract to avoid deflating the egg whites.
Storage instructions:
The meringues can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
The meringues should not be reheated as they will lose their texture.
Presentation ideas:
Serve the Raspberry-Lemon Floating Island in clear glass bowls to showcase the layers of meringue and sauce.
Garnishes:
Lemon zest
Pairings:
A glass of sparkling wine or champagne
Suggested side dishes:
Fresh fruit salad
Troubleshooting advice:
- If the egg whites are not whipping up properly, make sure there is no trace of egg yolk in the whites.
- If the meringues are not holding their shape, try adding a pinch more cream of tartar to the egg whites.
Food safety advice:
Make sure the egg whites are cooked through before serving.
Food history:
Floating Island, also known as Ile Flottante, is a classic French dessert that dates back to the 17th century.
Flavor profiles:
Sweet, tangy, and light
Serving suggestions:
Serve the Raspberry-Lemon Floating Island as a light and refreshing dessert after a heavy meal.
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