Manhattan Floating Island
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 453
- Total Fat
- 26
- Saturated Fat
- 15
- Carbohydrates
- 40
- Dietary Fiber
- 2
- Sugar
- 37
- Protein
- 7
- Cholesterol
- 241
- Sodium
- 230
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
4 eggs, separated
1/2 cup sugar, plus 1 tablespoon
1 cup heavy cream
1 teaspoon vanilla extract
4 tablespoons whiskey
1/8 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup raspberries
1/2 cup blackberries
3 tablespoons powdered sugar
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.