Cooking For 1967 Floating Islands

Press, Volume CVI, Issue 31315, 10 March 1967, Page 2

Cooking For 1967 Floating Islands

(By

CELIA TIMMS)

I’m sure you have often heard of Floating Island dessert, but do you know how to make it? These amounts make enough for six to eight persons. You Will Need: 2 cups milk. - 3 egg yolks. i teaspoon vanilla. i cup sugar. Sait. For the islands: 3 egg whites. 1 teaspoon vanilla. Pinch of salt 3 tablespoons icing sugar. Method: Scald the milk in a double bailer and beat the egg yolks with the sugar. Slowly add hot milk to the yolks, stirring constantly. Return to the double boiler and continue stirring and cooking until custard has formed. Add a pinch of salt and vanilla or lemon. Pour the custard into a wide bowl. Beat the whites until stiff then gradually add icing sugar and continue beating. Add vanilla and salt Place the meringue by spoonfuls in a frying pan on hot, but not boiling water. Test in a few minutes by running a knife

through the island. When the knife comes away cleanly, they are cooked. Place on top of the custard and chill well. This sweet can be a great favourite at a children’s party. The “islands” may be coloured if desired.