Floating Islands with Fresh Raspberry Sauce

Ingredients

• 1% cups egg whites (approximately 10 to 12)
• Ys cup framboise liqueur
• 6 fresh mint leaves
• 2’2 pints fresh ripe raspberries
• 12 cups superfine sugar

Method

1. 1

   In a large bowl of an electric mixer, beat the egg whites until soft peaks form.

2. 2

   Begin adding the sugar in a steady stream and continue to beat for 5 to 10 minutes until it becomes a thick meringue.

3. 3

   In a large pot, heat approximately 2 quarts of water to simmering.

4. 4

   Meanwhile, pour ice-cold water into another large pan.

5. 5

   With an ejector-style ice-cream scoop, place scoops of the meringue into the simmering water; do not allow water to boil.

6. 6

   Poach 6 minutes on each side, turning once.

7. 7

   Remove the meringues and place in the ice water for 5 minutes.

8. 8

   Remove with slotted spoon and drain; store in a cool place until you are ready to serve.

9. 9

   Purée the raspberries in a blender with the liqueur.

10. 10

    Strain through a fine sieve or chinois to remove the seeds.

11. 11

    To serve, pour some of the raspberry sauce into each of six large plates.

12. 12

    Float several meringues on top of the sauce.

13. 13

    Garnish each plate with a mint leaf.

Nutrition per serving

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 36. The excerpt below is the record exactly as published.

FLOATING ISLANDS WITH FRESH RASPBERRY SAUCE 1% cups egg whites Ys cup framboise liqueur (approximately 10 to 12) 6 fresh mint leaves 12 cups superfine sugar 2’2 pints fresh ripe raspberries

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