Recipe courtesy of Sunny Anderson
Manhattan Floating Island
Getting reviews...
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 453
- Total Fat
- 26 g
- Saturated Fat
- 15 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 2 g
- Sugar
- 37 g
- Protein
- 7 g
- Cholesterol
- 241 mg
- Sodium
- 230 mg
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 453
- Total Fat
- 26 g
- Saturated Fat
- 15 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 2 g
- Sugar
- 37 g
- Protein
- 7 g
- Cholesterol
- 241 mg
- Sodium
- 230 mg
Ingredients
Directions
- Preheat oven to 350 degrees F.
- In a bowl whisk egg yolks and 1/2 cup sugar until it is a pale yellow, set aside. In a medium saucepan heat heavy cream, over low heat, to just a boil. Slowly add cream to yolks, whisking constantly to avoid curdling. Transfer yolk mixture back to saucepan. Cook until custard thickens and coats the back of a spoon, then add vanilla and whiskey. Keep custard over low heat to keep warm, but do not allow eggs to curdle. In a clean medium bowl whisk the egg whites, remaining 1 tablespoon of sugar, cream of tartar and salt until stiff peaks form. Drop heaping spoonfuls of the meringue onto a parchment lined baking sheet. Bake 8 minutes, or until peaks are golden. To assemble, divide custard into 4 shallow bowls. Top each with a meringue peak, sprinkle with berries and powdered sugar.
