Floating Islands

Ingredients

• t heaped teaspoonful COX’S INSTANT POWDERED GELATINE
• 2 tablespoonfuls hot water
• 2 yolks of eggs
• 3 pint milk
• Sugar to sweeten
• The rind of half a lemon
• t heaped teaspoonful COX’S INSTANT POWDERED GELATINE
• 1 gill hot water
• 2 whites of eggs
• 2 tablespoonfuls castor sugar
• 1 tablespoonful lemon juice

Method

1. 1

   Heat the milk with the thinly pared lemon rind, and pour it on to the slightly beaten yolks.

2. 2

   Return to the fire, and stir till thickened.

3. 3

   Strain into a basin, and sweeten to taste.

4. 4

   Add the Gelatine dissolved in the hot water.

5. 5

   When cool, pour into a glass dish.

6. 6

   Dissolve the Gelatine in the water, add to it the sugar and lemon juice, and, when almost cool, whisk gradually into the stiffly beaten whites of eggs.

7. 7

   Take two tablespoons and arrange the mixture like islands on top of the custard.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 25. The excerpt below is the record exactly as published.

FLOATING ISLANDS. Six persons CUSTARD t heaped teaspoonful COX’S INSTANT POWDERED GELATINE 2 tablespoonfuls hot water 2 yolks of eggs 3 pint milk Sugar to sweeten The rind of half a lemon Heat the milk with the thinly pared lemon rind, and pour it on to the slightly beaten yolks. Return to the fire, and stir till thickened. Strain into a basin, and sweeten to taste. Add the Gelatine dissolved in the hot water. When cool, pour into a glass dish. ISLANDS t heaped teaspoonful COX’S INSTANT POWDERED GELATINE 1 gill hot water 2 whites of eggs 2 tablespoonfuls castor sugar 1 tablespoonful lemon juice

Cook this with the app: pantry check, scaling, and the assistant.