{"id":9503,"date":"2012-05-14T05:00:07","date_gmt":"2012-05-14T12:00:07","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=9503"},"modified":"2019-10-19T08:47:58","modified_gmt":"2019-10-19T15:47:58","slug":"floating-island-eggs-in-snow","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=9503","title":{"rendered":"Floating Island (Eggs in Snow)"},"content":{"rendered":"

Something I definitely wanted to try in France.<\/span><\/strong><\/p>\n

So, before heading off for France I found a “must try” food list while in France. Below was my list I was working from and if I managed to try them.<\/p>\n

Baguettes (tried many times), croissants (almost daily), cheeses (many different kinds were eaten), charcuterie (had it), foie gras (yes), steak frites (yes), croque monsieur (twice), crepes (suzette of course), fleur de del caramels (yes), and quiche lorraine (twice) were a few of the “must try” things and we made it through the list. We can’t forget macarons (made them twice, had them from Laudree), pates (definitely), rilletes (didn’t, but have made one), duck confit (yes, twice).<\/p>\n

Ok, so I have either made a lot of these things or have had them before, but it was so much more fun sitting in some little French bistro or brasierres, trying to translate a menu, watching the people go by and toasting our time in France.<\/p>\n

The desserts were beautiful (see some of the window shots I got of bakeries). I knew I wanted to try Floating Island and sure enough it showed up on a menu our second night in Paris. A guy next to me ordered it and I looked at it and said “floating island”??? and he said yes. I knew I had to order it. Their meringue was done differently and was baked and then cut into large wedges.<\/p>\n

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Floating island is a French dessert (they call it Eggs in Snow) consisting of meringue puffs floating on a pool of cr\u00e8me anglaise. The meringues are made of whipped egg whites, sugar and vanilla extract that are quickly poached in water or milk. (I did these in water, but will use milk the next time.)<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

I don’t know about you but I never like my refrigerators (I have three) to be without milk, cream, butter or my pantry to be without flour, yeast, sugar or vanilla. You can make almost any dessert or breads from those ingredients; so I don’t think we will ever starve in this house.<\/p>\n

This dessert is such a recipe. A little egg, cream, sugar and you have a wonderful little dessert which looks so elegant served in a martini glass.<\/p>\n

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Beat egg whites to soft peak then slowly start adding in the sugar and continue beating until stiff peaks form.<\/p>\n

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Poaching egg whites.<\/p>\n

\"\"<\/a>Cook slowly until lightly caramel color. Be careful, I cooked mine too lone and it got hard on me.<\/p>\n

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Floating Island<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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