Wednesday, 29 August 2012

Floating Islands with Raspberries

Floating Islands are little poached meringue dumplings, usually served over thin custard. I have also seen them served over a fruit coulis, but I decided to save my syns and just serve them with fruit. And very nice they were too. 


Serves 2
Syn Free on Extra Easy*

* I have not included any syns for the milk – not sure how much of the milk is actually absorbed by the meringues, so to be on the safe side, you may wish to use the milk as your Healthy Extra A.

200g frozen raspberries, thawed
1 tbsp sweetener
3 egg whites
3-4 tbsp sweetener
100ml skimmed milk
1 tsp vanilla essence
1 tbsp sweetener

Stir 1 tbsp sweetener into the raspberries and place in two shallow bowls. In a clean bowl, whisk the egg whites until firm. Gradually add 1 tbsp sweetener and continue whisking until the mixture is nice and shiny and very stiff. Place the milk, vanilla essence and sweetener in a fairly deep saucepan and top up with water until the depth is about 2 ½ inches. Bring to a gentle simmer. Using two dessert spoons, shape the meringue into little egg shapes and lower them gently into the liquid. Be careful not to have the heat too high as it boils over very easily, and the meringue dumplings are very fragile. Cook for about five minutes, very carefully turning them over half way through. Remove with a slotted spoon and place on top of the berries in the bowls. 


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