Floating islands are my favorite dessert right now. I do not get enough.
Classically, they are accompanied by a custard, but they are also delicious with a raspberry coulis.
It’s also ideal when you have egg whites to use.
The acidity of the raspberries blends wonderfully with the sweetness of the whites. It is a very light dessert and very quick to make. At home, it was all the faster to make as I had some raspberry purée left after this cake. You can also prepare your mash by mixing raspberries and then straining the coulis.
For whites, microwave cooking is really ideal. That’s how they are the best!
(According to Appetizers)
6 egg whites
Whip the egg whites.
When the whip begins to leave traces, add the sugar, spoon by spoon.
Lightly oil a mold that goes in the microwave.
Fill with whipped egg whites, packing down as you go.
Cook in the microwave 3 times 30 seconds at 650Watt. The floating island will swell.
Invert the mold onto a plate to unmold.
Leave to cool in the fridge.
Before serving, remove the rendered water.
300g raspberry purée
1 tbsp icing sugar
Mix the puree, icing sugar and lemon juice.
Just before serving, pour the coulis around the floating island.
Decorate with pistachios.
To finish: I use a kind of plastic charlotte / kougloff mold that I have had for a very long time. You can use any mold that is microwave safe. Depending on the material, it may be necessary to prolong the cooking slightly.
Don’t forget to oil lightly.
Taste your coulis. If you find it too sour, add a little more icing sugar.