By Lorianne S. Riley
Floating Island Desert
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2C Milk
1 Vanilla Bean
4 Eggs
1/2 C Sugar
1/2 C Powdered Sugar
1/8 TSP of Cream Of Tartar
Bag of Sliced Almonds
Creme Anglaise
Combine the Milk and Vanilla Bean in a Heavy 2- to 3-quart sauce pan. Bring to a boil and immediately remove from the heat. Cover and set aside.
Beat the Egg Yolks and Sugar together with a mixer until they are thick enough to form a slowly dissolving ribbon when the beater is lifted from the bowl. Remove the Vanilla Bean from the pan and gradually pour the hot Milk into the Yolks, whisking all the while. Pour the mixture into the saucepan and stir over low heat until the Creme Anglaise thickens lightly. (Do not let it come anywhere near a boil or it will curdle.) Chill.
©1970 Time Inc “Foods Of The World , Classic French Cooking”, pg 149
Meringue
Mix four Egg Whites in a cold metal bowl on a medium speed for a minute, then turn mixer to high, add 1/2 C of Powdered Sugar and Cream Of Tartar slowly to Egg Whites. Mix until Egg Whites form a stiff peek.
Boil Water in a medium sized pot. Form an egg shaped dollop with two spoons and drop into the boiling water. Roll Egg White mixture gently in the water so that all sides are cooked. Remove and place in a bowl on top of a puddle of Creme Anglaise sauce. Sprinkle Almonds over the top of Meringue. (Serves 4)
Nutella Crepe
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Crepe mix
Nutella Spread
1C Whip Cream
1 TBSP Cocoa Powder
1/4 C Powdered Sugar
Make Crepe batter and cook Crepes according to Crepe Mix manufactures directions.
Whip 1C of Whipping Cream in cold metal bowl with 1/4 C of Powdered Sugar with mixer on high until it forms a soft peak.
Spread a thin layer of Nutella on top side of Crepe. Roll Crepe into a cigar shape top with a dollop of Whip Cream and sift Cocoa over the top.
