Coconut Floating Island with Guava Sauce Recipe
Flavors of the Bahamas
Cooking time: Under 30 minutes
Total time: less than 15 minutes
Preparation time: 15 minutes Cooking time: Under 30 minutes
Difficulty: Average
Chef's Note
You can also make this airy dessert using flaked almonds instead of coconut (photo).
Ingredients
Ingredients for 4 servings
- 6 Egg whites
- 2 tbsp. sugar
- 1/2 tsp. salt
- Toasted coconut shavings
Sauce
- 50 ml (2 oz.) Guava purée
- 75 g (3 oz.) sugar
- 4 egg yolks
- 1tsp. vanilla
- 30 ml (2 tbsp.) brandy
- 125 ml (1/2 cup) whipping cream
- 180 ml (3/4 cup) milk
- 125 g (4 oz.) guava, peeled and finely diced
- 1/4 bunch fresh mint
Method
- Fill a pot two-thirds full of water and add 1/2 tsp. salt; bring to a simmer.
- In a bowl, beat the egg whites and sugar to medium peaks. Using a spoon, place the egg white mixture, one teaspoon at a time, into the simmering water and poach gently, turning once.
- Remove the meringues and roll in toasted coconut, proceeding gently since they are very fragile. Place the meringues into a serving dish.
Making the sauce
- In a pot over medium heat, cook the guava purée with the sugar until the sugar dissolves. Carefully add the brandy, flambé, and remove from the heat, allowing to cool.
- Place the guava purée mixture, egg yolks and vanilla in a bowl and mix well.
- In a saucepan, heat the cream and milk. Remove from the heat and gradually whisk 1/2 cup of the milk-cream mixture into the egg mixture to temper it.
- Add the tempered egg mixture back into the remaining scalded milk and stir continuously with a wooden spoon over a low flame until the sauce coats the back of the spoon.
- Strain the sauce and add the diced guava. Spoon the sauce over the meringues.
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