Floating Islands With Lemon-Scented Custard Sauce And Raspberries Recipe

Name: Floating Islands With Lemon-Scented Custard Sauce And Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whipping cream; 1/2 cup whole milk; 6 large egg yolks; 1/3 cup sugar; 3 tablespoons fresh lemon juice; 2 teaspoons finely grated lemon peel; 1/2 cup egg whites (about 4 large); Pinch of salt; 2/3 cup sugar; 6 paper-thin lemon slices; 2 6-ounce containers fresh raspberries

Servings: persons

1 cup whipping cream
1/2 cup whole milk
6 large egg yolks
1/3 cup sugar
3 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
1/2 cup egg whites (about 4 large)
Pinch of salt
2/3 cup sugar
6 paper-thin lemon slices
2 6-ounce containers fresh raspberries

1
Bring cream and milk to simmer in heavy medium saucepan. Using whisk, beat egg yolks and sugar in medium bowl until light, about 2minutes. Gradually whisk hot cream mixture into yolks. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Pour custard into bowl. Stir in lemon juice and peel. Cool slightly, then chill uncovered until cold. do ahead Sauce can be made 2 days ahead. Cover and keep refrigerated.
2
Preheat oven to 350u00b0F. Generously butter six 3/4-cup souffle dishes and dust with sugar. Place on baking sheet. Using electric mixer, beat egg whites with pinch of salt in large bowl until soft peaks form. Gradually beat in sugar. Continue beating until stiff and glossy. Divide meringue among prepared souffl dishes, mounding slightly. Bake until meringues puff and begin to brown lightly on top and tester inserted into center comes out clean, about 15 minutes. Cool to room temperature, at least 20 minutes and up to 3 hours (meringues will deflate).
3
Divide custard sauce among 6 shallow soup bowls. Carefully run small sharp knife around edge of meringues to loosen, if necessary. Invert meringues, then turn top side up and place on sauce. Garnish with lemon slices and sprinkle with raspberries.

722

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup whipping cream, 1/2 cup whole milk, 6 large egg yolks, 1/3 cup sugar, and more.

Yes, Floating Islands With Lemon-Scented Custard Sauce And Raspberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Floating Islands With Lemon-Scented Custard Sauce And Raspberries

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