Tuesday, February 10, 2009

TWD - Floating Islands


This week's Tuesday with Dorie is hosted by Shari of Whisk: A Food Blog, who chose Dorie's Floating Islands. Dorie tells us that this is a classic French dessert.

Floating Islands consist of creme anglaise, with oval-shaped meringues poached in milk floating on top, and traditionally decorated with spun sugar strands. I wanted to like this, honestly; however, to me, it tasted like egg custard topped with egg white omelette. This is not what I prefer for dessert - I think I would have liked this better as a breakfast dish. My creme anglaise was very thick, so I had no issues with getting the "islands" to float.
I only made a third of the recipe, and that was more than enough.

My "islands" were topped with passionfruit and raspberries, which made them look good, even if I didn't fancy the taste.

Thanks to Shari for hosting TWD this week. To see how the other Tuesday with Dorie members fared with this recipe, do check out the
blogroll.

19 comments:

Tammy said...

I didnt like this either. At all in fact. I ate the custard but that was about it

Pamela said...

Looks pretty with the raspberries. I'm sorry you didn't care for it. I skipped this week because I knew this recipe wasn't for me. At least you tried it. ;o)

Ivy said...

The passionfruit and raspberries addition sounds like a great choice. It looks like you did a great job again.

Lorraine @NotQuiteNigella said...

A pity you didn't really like it as it looks very pretty. I always find I like the idea of the floating islands better than the reality :)

Engineer Baker said...

You had tropical islands :) Sorry you weren't a big fan, but it was a neat recipe, right?

SUGAR B said...

I agree with you on Floating Islands. Blah. Bring me cakes and cookies instead! :)

Sara said...

Sorry you didn't love it, it sure looks pretty!

ambrosia ananas said...

Second that. They look lovely with the fruit. And I bet the passionfruit helped the flavor a lot.

pinkstripes said...

Passionfruit and raspberries sound delicious. I thought this recipe was a lot of fuss for not enough of a bang.

n.o.e said...

Too bad you found this too eggy. I liked the taste, but it was too fussy for me.
Nancy

Cakelaw said...

Hi Tammy, the custard was nice, but I like baked custard better if I am going to make eggy custard.

LOL Pamela - I almost didn't make it either 'cause I was running out of time.

Thanks Ivy - the passionfruit and raspberries jazzed up the appearance and flavour.

Hi Lorraine, I know, it's a shame - it looks very elegant in the book.

Thanks Caitlin - it was definitely something good to try and know what people are talking about if I come across it again.

LOL Sugar B - I am with ya.

Thanks Sara :)

Hi Ambrosia, it did - the passionfruit took the edge off of the egginess.

I agree Pinkstripes - it was kinda bland.

Hi Nancy, I agree on the fussy part - and all of those eggs!!!

natalia said...

Ciao ! I'm sorry you didn't like it We liked it so much !!

Peggy said...

I'm glad I skipped this week after reading about everyones! But it looks so good. And I love your fresh raspberries idea. There's always next week. :)

Dee said...

Oh dear. A pity you didn't like them. Sounded very yummy to me :)

Cakelaw said...

Hi Natalia,Good to hear that you enjoyed it :)


Hi Peggy, absolutely.

LOL Dee - just not my thing, I'm afraid.

Shari@Whisk: a food blog said...

Mmm, I love passionfruit. Thanks for trying them! Wish you would have loved them!

TeaLady said...

Wasn't a keeper to me, either. But I like the raspberries on top.

Rosie said...

It really look very pretty Cakelaw but sorry you diidn't like this :0(

Rosie x

Cakelaw said...

Hi Shari, Thanks for hosting this week - it is certainly an enchanting looking dessert, just not my thing taste-wise.

Thanks TeaLady - raspberries make everything good :)

Thanks Rosie.