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 (like this)
  • 4 Eggs
  • 2 Tablespoon Agave syrup (or sweetener of choice) (like stevia)

How to make:

  1. Pour milk into a big saucepan.
  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 stuff peaks form. At this stage the spoon can stand on its own.
  6. Using a tablespoon to shape quenelles from the egg white mixture. Place them one by one in the simmering milk, over low heat.Meringues - Floating island recipe - SunCakeMom
  7. Flip the quenelles halfway through. Make sure the poaching liquid doesn’t boil or the meringues will puff up then suddenly collapse.Quenelles - Floating island recipe - SunCakeMom
  8. When the quenelles are really puffed up and cooked, transfer them to bowl to drain.Take the Quenelles out - Floating island recipe - SunCakeMom
  9. Whisk yolks with agave syrup until light yellow.Whisk the yolk - Floating island recipe - SunCakeMom
  10. Pour yolk mixture into the simmering milk.Poor yolk into milk - Floating island recipe - SunCakeMom
  11. Stir it until we get an even mixture. Then it’s ready to pour it out in bowl to cool down.Stir it until even - Floating island recipe - SunCakeMom
  12. Put meringues on top and pop it in the fridge for an hour before we serve it.Put meringues on top - Floating island recipe - SunCakeMom

Enjoy!

Floating-island-recipe-14-SunCakeMom

 

 

5 from 3 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 any sweetener of choice
Instructions
  1. Pour milk into a big saucepan.
  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 stuff peaks form.
  6. Using a tablespoon to shape quenelles from the egg white mixture. Place them one by one in the simmering milk, over low heat.
  7. Flip the quenelles halfway through. Make sure the poaching liquid doesn’t boil or the meringues will puff up then suddenly collapse.
  8. When the quenelles are really puffed up and cooked, transfer them to bowl to drain.
  9. Whisk yolks with agave syrup until light yellow.
  10. Pour yolk mixture into the simmering milk.
  11. Stir it until we get an even mixture. Then it’s ready to pour it out in bowl to cool down.

  12. Put meringues on top and pop it in the fridge for an hour before we serve it.

Recipe Notes

So let’s just call it simply Floating island and enjoy eating it.

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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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