Prime Coffee Floating Islands



Prime Coffee Floating Islands

The Prime Coffee Floating Islands taste as scruptious as it looks. It is my coffee version of a French recipe called 'Oeufs à la neige' (literal translation: 'Snow Eggs').

This recipe consists of three elements:

1- 'Crème anglaise': a custard cream flavoured with freshly brewed coffee
2- 'Snow egges' or 'Floating Islands': meringues resting over the custard
3- Toffee: the finishing touch (optional).

Makes 4 serves.

1- Coffee custard cream

4 egg yolks
200 ml milk
200 ml strong Prime Coffee espresso
120g sugar

Heat milk to a boil (over low heat) and then add coffee.

Whisk egg yolks and sugar till mixture is thick and pale. Then add gradually the milk while still beating the mixture.

Cook milk/egg yolks mixture on low heat, stirring constantly for 25 minutes or until the custard coats the back of the spoon.

Pour in individual serving dishes or glass coupes and refrigerate till cold and ready to assemble with the other elements.

2- Floating islands (or meringues)

4 egg whites
100g sugar

Whisk the egg whites to soft peaks. Add sugar and whisk till firm peaks. The mixture should look like glossy meringue.

Scoop four meringues (one per serve) on a microwave dish. Microwave for 20-30 seconds. Don't overcook meringues or they will loose their soft meringue texture and become brittle.

Deposit one meringue in each serving dish, over the coffee custard.

3- Toffee

100g sugar
2 tbsps water
A squeeze of lemon

Prepare the toffee only when ready to assemble because the toffee hardens quickly once cooked.

Heat slowly the sugar with the water till it changes to an amber syrup. Stir in the squeeze of lemon. Remove from heat.

Note that the toffee will continue to cook even after it is removed from the heat. And don't attempt to taste the toffee, you could severely burn yourself.

Drizzle toffee over the meringues. Bon app
étit!

Copyright © 2012 Prime Coffee
Perth WA 6000