Floating Island
A classic dessert featuring a custard base and meringue topping.
Ingredients
- 1 quart Milk
- 4 Eggs
- 4 tablespoonfuls Sugar
- 2 teaspoonfuls Vanilla extract (Originally Royal Extract Vanilla or Bitter Almonds. Substituted with vanilla extract for modern preference.)
- 1/2 cupful Currant jelly
- 1 box (2 ounces) Gelatine (From the referenced recipe for Currant Jelly.)
- 1 pint Cold water (From the referenced recipe for Currant Jelly.)
- 1 pint Wine (From the referenced recipe for Currant Jelly.)
- 1 quart Boiling water (From the referenced recipe for Currant Jelly.)
- 1 quart Granulated sugar (From the referenced recipe for Currant Jelly.)
- 3 Lemons (From the referenced recipe for Currant Jelly.)
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Instructions
- 1Heat milk to scalding, but not boiling. Beat the egg yolks; stir in the sugar, and pour a cup full of the hot milk into the yolks and sugar mixture, mixing well. Return to saucepan and boil until it begins to thicken.
- 2When the custard is cool, flavor it with vanilla extract and pour it into a glass dish. Whip the egg whites until stiff peaks form. Beat the currant jelly into the whipped egg whites, a teaspoonful at a time. Heap the meringue on top of the custard.
- 3Dissolve gelatine in cold water. Add wine, boiling water, granulated sugar, and grated lemons.
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