Jordan Michelle Falco
These recipes are copied straight from my notes in my individual production pastry class. I’m putting them here on just a pinch for my own posterity.
This version of Floating Islands is garnished with a sugar cage and served in a margarita glass
Whip the egg whites until frothy; gradually add the sugar until you have a stiff meringue.
Bring all of the poaching ingredients together in a stockpot and scald.
Spoon the meringues into the poaching liquid, and poach for 3 minutes on each side. Drain on a paper towel and save for later.
Combine the milk, heavy cream and the sugar and vanilla, in a stockpot and bring to a scald.
Combine the eggs and the yolks in a bowl and temper the eggs with some of the hot milk mixture.
Transfer back to the stockpot and reduce the heat and cook the sauce until it reaches Nape' (coats the back of a spoon).
Strain the sauce thru a fine mesh strainer, and shill in an ice bath. To this, add 1 shot glass of Grand Mariner liquor and stir.
Fill a martini glass with some of the anglaise sauce, top it off with 2 poaches meringues, then sprinkle some shaved chocolate over the top and serve warm.