As Healthy As Can Be!

Floating Island Recipe Straight From Heaven

Ready in 15 minutes really delicious low carb dessert recipe? Splendid looking fluffy treat when we want to be over the clouds.

Floating-island-recipe-10-SunCakeMomWhat if we fancy to try something different but don’t have the appetite for complicated recipes? It looks like this is a dessert made only by grannies on special occasions but this is much easier than it looks like. Actually, it is almost as ridiculously quick as a mug cake and almost as easy. Except, it needs a bit of cooking in the kitchen in sweet solitude.

It’s originated in France but originally it isn’t a low carb recipe. However, making something lower in carbs is as easy as swapping the sugar it consist to something else or leaving it out entirely. On the other way around if someone wants to put on some weight -because of getting ready for the next ice age- is similarly easy by swapping out sugar substitutes to sugar or simply add it to everything. Actually this is how great naturally low carb recipes were came to be ruined by sugar. Like why we have to talk about sugar free meringues when it shouldn’t need any anyway.

The floating islands can be found in many countries by different names. In Germany it is called schnee egg or kanari milk, in Hungary it’s called bird’s milk. How tasty sounding that is, isn’t it?

This low carb recipe has two main parts, one is the islands meringue bits that made out of the egg whites and the other is where the islands float which is a custard sort of cream made out of vanilla, milk and egg yolks.

Ingredients:

  • 4 cup / 1000ml Whole milk (or dairy-free milk of choice)
  • ½ Vanilla bean
  • 4 Eggs
  • 2 Tablespoon Agave syrup (or sweetener of choice)

How to make:

  1. Pour milk into a big saucepan and heat it up on medium while stirring continuosly.Floating-island-recipe-Process-1-SunCakeMom
  2. Break vanilla stick and drop it into the milk.Floating-island-recipe-Process-2-SunCakeMom
  3. Bring milk to boil. Then leave it in low heat to simmer.Floating-island-recipe-Process-6-SunCakeMom
  4. Meanwhile break and separate eggs. Egg whites in one bowl yolks in another.Separate-egg-white-from-yolk-gp-SunCakeMom
  5. Beat egg whites until stiff peaks form.Floating-island-recipe-Process-4-SunCakeMom At this stage the spoon can stand on its own.Floating-island-recipe-Process-3-SunCakeMom
  6. Using a tablespoon to shape meringue from the egg white mixture. Place them one by one in the simmering milk, over low heat. Floating-island-recipe-Process-8-SunCakeMom
  7. When the meringue grow in size flip them upside down.Floating-island-recipe-Process-8-SunCakeMom
  8. When the meringue are really puffed up and cooked take them out.Floating-island-recipe-Process-9-SunCakeMom
  9. Place them onto a bowl or tray to drain.Floating-island-recipe-Process-11-SunCakeMom
  10. Make sure to stir the milk after every batch of meringue otherwise it may burn down.Floating-island-recipe-Process-12-SunCakeMom
  11. When finished with the meringues replace the evaporated amount of milk. Generally it’s about a cup.
  12. Whisk yolks with agave syrup until light yellow.Beat-egg-yolk-gp-SunCakeMom
  13. Pour a cup of warm milk into the yolk while mixing it continuosly. Floating-island-recipe-Process-14-SunCakeMom
  14. Stir until get an even mixture. Floating-island-recipe-Process-15-SunCakeMom
  15. Pour the milk and yolk mixture into the hot milk and stir as fast as possible until it thickens.Floating-island-recipe-Process-17-SunCakeMom
  16. Put meringues on top and pop it in the fridge for an hour before serving it.Floating-island-recipe-Process-18-SunCakeMom

Enjoy!

Floating-island-recipe-14-SunCakeMom

 

 

5 from 11 votes
Floating-island-recipe-14-SunCakeMom
Floating Island Recipe Straight From Heaven
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
Ready in 15 minutes really delicious low carb dessert recipe? Splendid looking fluffy treat when we want to be over the clouds.
Course: Dessert
Cuisine: Gluten free, Low carb recipe, Sugar free recipe
Servings: 5
Author: Edi Baker - SunCakeMom
Ingredients
  • 4 cup / 1000ml Whole milk or dairy-free milk of choice
  • ½ Vanilla bean
  • 4 Eggs
  • 2 Tablespoon Agave syrup or sweetener of choice
Instructions
  1. Pour milk into a big saucepan and heat it up on medium while stirring continuosly.
  2. Break vanilla stick and drop it into the milk.
  3. Bring milk to boil. Then leave it in low heat to simmer.
  4. Meanwhile break and separate eggs. Egg whites in one bowl yolks in another.
  5. Beat egg whites until stiff peaks form. At this stage the spoon can stand on its own.
  6. Using a tablespoon to shape meringue from the egg white mixture. Place them one by one in the simmering milk, over low heat.
  7. When the meringue grow in size flip them upside down.
  8. When the meringue are really puffed up and cooked take them out.
  9. Place them onto a bowl or tray to drain.
  10. Make sure to stir the milk after every batch of meringue otherwise it may burn down.
  11. When finished with the meringues replace the evaporated amount of milk. Generally it's about a cup.
  12. Whisk yolks with agave syrup until light yellow.
  13. Pour a cup of warm milk into the yolk while mixing it continuosly.
  14. Stir until get an even mixture.
  15. Pour the milk and yolk mixture into the hot milk and stir as fast as possible until it thickens.
  16. Put meringues on top and pop it in the fridge for an hour before serving it.
Recipe Notes

Enjoy!

Pin now, Enjoy later!

Floating-island-recipe-Pinterest-SunCakeMom

Edi Baker - SunCakeMom

X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.

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