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| From Floating Islands |
Well, what can I say? I tried it. Did it. Got the t-shirt. I am happy that I pushed myself to make this dessert. I do not know why, but this dessert did not seem to "pop" with me. I almost talked myself out of doing it, but decided it would be fun to shape the meringues into hearts, so that helped motivate me to go for it. Everything was pretty straight forward and easy. I did not attempt to make the caramel, because I was feeling kinda "blah" and did not want to do extra dishes, besides I have plenty of caramel sauce in the fridge.
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| From Floating Islands |
I added one blackberry for color and a little bit of almond extract into the sauce, instead of vanilla, to add a little nutty flavor. I also added chocolate powder. Of course, for me almost everything tastes better with a little sprinkle of chocolate, especially this dish. I also plated the dessert with almond slivers to help add more scenery to this dish.
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| From Floating Islands |
I still have yet to taste this dish as a whole, but managed to taste the meringues, creme anglaise, and caramel sauce. Yes, I am guilty of tasting as I go. Overall, this was a really easy dessert to prepare, but not very decadent, and I really love decadent desserts. I am glad I tried it so that I could add it to my portfolio, but doubt I will make again anytime soon. My hubby does not like them (surprise!). He calls them air biscuits. My youngest son and daughter like meringues, but only eat a few together. I think I would hate to sacrifice more eggs that a poor hen had to work so hard to pop out, just for us not to truly appreciate them in this form. They would best be served in a pie in our household.
BTW, I also did not strain, cover, or measure the temperature of anything during this whole process. I also poached my meringues in water and transferred onto paper towels to chill and set in the fridge uncovered. I guess I got lucky, as everything seemed to turn out just fine.
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| From Floating Islands |
Thank you, Shari of Whisk: a food blog, for hosting this week's TWD challenge. It was very interesting and different (her presentation looks gorgeous, btw). Don't forget to take a gander at what the other TWD'ers created with their meringues.
Next Up: Devil's Food White Out Cake (so excited to try this!)
28 comments:
I'm so proud of you for trying this dessert. It looks lovely. It's my kind of dessert because of its 'lightness'. The almond and blackberry accents are perfect.
Wow that looks too complicated for me, beautiful tho! Good for you for making it!
You made a heart! That is great! Your entire dessert looks beautiful. I actually found the dessert as a whole to taste way better than any of the parts alone, so who knows? Maybe you'll love it once you try the whole kit 'n kaboodle! It sure looks pretty, in any event!
Great job! It looks gorgeous! Let us know how it tastes - I bet it's really good!
I love the hearts! Very pretty.
I definitely prefer more decadent desserts, too. Something I can really chew and enjoy. At least you did it, though. I totally skipped out. Anyway...it looks good.
Looks beautiful! I do love the blackberry on top.
I love the heart shape! Looks perfect. Thanks for baking along with me this week!
This is so exquisite. Oh my goodness. You are very talented! How far do you live from me? I can get you invited to a million : ). My friends have them every time I turn around. I think it is kind of illegal... But I still participate : ) cause I'm bad like that...
Wow, that looks just perfect. I could barely make an island and your heart is fabulous.
More hearts! TWDers are in the mood for Valentine's Day! So pretty! You can't be "guilty" of tasting as you go - it's essential. Haven't you seen all those reality TV chefs get yelled at for not tasting as they go?
Hi~
I saw your comment left on Rebeckah's blog stating that you were from Texas (like me) so I thought I'd stop by to visit you.
GREAT blog! Awesome looking dessert!! I'll be back for more.
Have a great evening!
Oooh, pretty hearts! Very creative and clever. I missed this one, but creme anglaise is so awesome by itself!
wow, your islands look fabulous--I love the heart shapes!! Mine are just...well..'blob' shapes! I'm very impressed!
I love that heart-shaped meringue! Great job! You must have good skills not to have to strain or cover anything - mine would have surely been a wreck that way!
Good job with your shortcuts. The heart is too perfect. I would have been afraid to get complicated with this one.
Nancy
I think my comment got lost in space somewhere. Anyway, great hearts, and good job on the shortcuts. Without them this recipe was a lot fussier.
Nancy
How pretty, I love that you made a heart. The white out cake is amazing, I made it for thanksgiving!
aww you made it into a velentine's floating island! Lovely presentation.
I LOVE your almond extract addition! That sounds so good! I am so excited for next week's cake as well!
The almonds and almond extract sound great. I love almonds.
I don't think I would have managed the heart shape, so I'm quite impressed!
The artist in residence. Your heart is amazing. Mine huffed and puffed into funny blobs and so I finally just got out the ice cream scoop. I loved all the elements and enjoyed the recipe. Great work, it really looks pretty.
AmyRuth
Great job!! The islands are beautiful!
Oh I love your heart islands! Too too cute. I skipped out on this one this week.
For not being inspired I think you did a fabulous job! I love the hearts! (not a huge fan of undecandant desserts either but you executed it beautifully!)
Oh, they're beautiful! I love that you made them into little hearts. Gorgeous.
Your heart looks perfect. And with the berry on top. Just right.
Looks lovely! I didn't even try it, so good for you.
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