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Gallery Floating Islands with Ricotta Cream and Poached Apricots Recipe Summary Servings: 6
Ingredients Ingredient Checklist 4 cups whole milk 1 cup water Basic French Meringue Ricotta Cream Poached Apricots, warm
Gallery Floating Islands with Ricotta Cream and Poached Apricots
Recipe Summary Servings: 6
Gallery
Floating Islands with Ricotta Cream and Poached Apricots
Floating Islands with Ricotta Cream and Poached Apricots
Floating Islands with Ricotta Cream and Poached Apricots
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 4 cups whole milk 1 cup water Basic French Meringue Ricotta Cream Poached Apricots, warm
Directions
Bring milk and water to a simmer in a straight-sided saute pan over medium heat. Reduce heat to medium-low so liquid steams but does not bubble.
To shape meringues, you will need 2 wet dessert spoons. Use 1 spoon to scoop up a mounded spoonful of meringue. Slide second spoon on top of first, with spoons pointing in opposite directions. Carefully spoon the meringue back and forth a few times, scraping it into a small, neat oval. Tap spoon gently against edge of pan or dip spoon into liquid to release meringue. Repeat, making a few at a time. Poach for 2 1/2 minutes, then gently flip each, and poach until firm to the touch, about 2 minutes more. (Skim any skin that forms on surface of liquid.) Use a slotted spoon to transfer meringues to a large plate. Repeat.
Divide ricotta cream among 6 bowls. Top each with 2 poached meringues, then 5 apricots and some of the syrup. Serve immediately.
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All Reviews for Floating Islands with Ricotta Cream and Poached Apricots
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Floating Islands with Ricotta Cream and Poached Apricots
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
