Or should I call this dessert the dessert that didn't look pretty in person but photographed well? I blame it all on the creme anglaise. The picture in Dorie's book is so pretty and the islands are floating in a pool of smooth white liquid. My islands were floating in a a thick and grainy yellow muck. My "custard" didn't thicken up like Dorie said it would and I'm assuming the mixture cooked to more than 180 degrees because the creme started curdling. I salvaged what I could of it. I was not prepared to have creme anglaise become the marshmallows of 2009. The merengue islands were easy enough and it was a lot of fun to see them puff up and then shrivel up. I made the caramel and it hardened like a rock after it cooled on the islands. Despite the little setbacks the dessert was delicious and unlike anything I had ever had. I'm so used to eating baked merengue that it was interesting to taste it so soft; it kind of tasted like a light, airy marshmallow.
Thanks to Shari of Whisk: A Food Blog for choosing Floating Islands for us TWD bakers this week. Don't forget to see how the other TWDers made out this week. The islands from all sides.
Drips of caramel. 
What do you do with extra caramel? Make candies!
5 comments:
Your floating islands did photograph well! They're gorgeous.
I like that shot of the different drops of caramel! I think your description of marshmallows is a good one. Thanks for baking along with me this week!
These are beautiful! They look perfect. I love the caramel shots! Yum.
They do look pretty. And recycling caramel - smart!!
I think yours looks great! I wasn't even brave enough to try it so way to go!
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