Ingredients with Measurements:
- 1 cup fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 vanilla bean, split and scraped
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Fresh mint leaves, for garnish
Special Equipment Needed:
- Stand mixer or hand mixer
- Large mixing bowl
- Small saucepan
- Whisk
- Slotted spoon
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a small saucepan, combine the sliced strawberries, 1/2 cup of sugar, water, and vanilla bean seeds and pod. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to low and simmer for 10 minutes, or until the strawberries are soft and the liquid has thickened slightly. Remove from heat and discard the vanilla bean pod.
3. In a large mixing bowl, beat the egg whites and cream of tartar with a whisk attachment until soft peaks form. Gradually add in 1/4 cup of sugar, one tablespoon at a time, until stiff peaks form. Beat in the vanilla extract.
4. Line a baking sheet with parchment paper. Using a slotted spoon, scoop the egg whites into 4 large mounds on the parchment paper. Use the back of a spoon to create a well in the center of each mound.
5. Bake the egg whites for 10-12 minutes, or until lightly golden brown. Remove from the oven and let cool for 5 minutes.
6. To serve, spoon the strawberry sauce into the center of each baked egg white mound. Garnish with fresh mint leaves.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 140
Fat: 0g
Carbohydrates: 33g
Protein: 3g
Sodium: 50mg
Sugar: 31g
Substitutions for ingredients:
- Frozen strawberries can be used instead of fresh.
- Vanilla extract can be substituted with vanilla bean paste or vanilla powder.
Variations:
- Use other types of fruit such as raspberries, blueberries, or peaches.
- Add a dollop of whipped cream on top of the strawberry sauce.
- Drizzle with chocolate sauce for a decadent twist.
Tips and Tricks:
- Make sure the egg whites are at room temperature before beating them.
- Use a clean, dry mixing bowl to beat the egg whites.
- Be careful not to overbeat the egg whites, as they can become dry and grainy.
Storage Instructions:
The baked egg whites can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
To reheat, place the baked egg whites on a baking sheet and bake in a preheated 350°F oven for 5-7 minutes, or until heated through.
Presentation Ideas:
Serve the Strawberry-Vanilla Floating Island on a white plate to showcase the vibrant colors of the strawberry sauce and mint leaves.
Garnishes:
Fresh mint leaves make a beautiful garnish for this dessert.
Pairings:
This dessert pairs well with a glass of sparkling wine or champagne.
Suggested Side Dishes:
This dessert can be served on its own or with a side of fresh fruit.
Troubleshooting Advice:
- If the egg whites are not stiff enough, continue to beat them until stiff peaks form.
- If the egg whites deflate after baking, they may have been undercooked. Bake them for a few more minutes until golden brown.
Food Safety Advice:
- Use pasteurized egg whites to reduce the risk of foodborne illness.
- Store leftovers in the refrigerator and discard after 2 days.
Food History:
The Floating Island dessert, also known as "île flottante" in French, originated in the 17th century. It was a popular dessert among the French aristocracy and was often served at grand banquets.
Flavor Profiles:
This dessert is sweet and light, with a delicate vanilla flavor and a tangy strawberry sauce.
Serving Suggestions:
Serve the Strawberry-Vanilla Floating Island as a light and refreshing dessert after a rich meal.
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Region: French