Floating Island RecipeOrigin: Scottish Period: Traditional |
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Though versions of this dish are now known throughout the British Isles, the original recipe seems to have originated in Scotland during the 18th Century. It's certainly mentioned in Mrs MacIver's 1773 book Cookery and Pastry-making.
Ingredients:
3 egg whites 
Floating Island Preparation:Method:Place the apples, cut side up, on a lightly-greased baking tray and bake in an oven pre-heated to 180°C for 20 minutes, or until soft. Allow the apples to cool sufficiently so that they can be handled then remove the pulp into a bowl. Allow to cool completely then add the sugar and 1 egg white. Beat until smooth and set aside. In a separate bowl whisk the double cream until stiff. Then add the remaining egg whites to a clean bowl and whisk until firm enough to form stiff peaks before folding-in the redcurrant jelly. Originally this was made in one large bowl, but it's probably easiest to make the dish in individual glass bowls. Place the cream on the bottom of the bowl, followed by the apple mixture and top with the egg white and redcurrant jelly mix. It's traditional to decorate with geranium and/or winter jasmine florets, but you can use whatever edible (or candied) flowers are in season. |
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