3 egg whites
3/4 cup sugar
2 1/2 cup milk
3 egg yolks
1/3 cup sugar
2 tbsp cocoa powder
1/8 tsp nutmeg
A Recipe for
Chocolate Floating Islands
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted. |
| George Bernard Shaw |
Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
This Recipe for Chocolate Floating Islands is one of thousands in the Recipes-to-go Dessert Cookbook.
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
If you enjoy this Chocolate Floating Islands Recipe - you should enjoy the recipe collections you can find on the websites below:
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
My favorite animal is steak. |
| Fran Lebowitz |
This is a recipe for Chocolate Floating Islands from the recipe cookbook of Recipes-to-go (Dessert)
He who lives by the sword eats with bloody hands. |
| Anonymous |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
Chowder breathes reassurance. It steams consolation. |
| Clementine Paddleford |
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
Eat little, sleep sound. |
| Iranian Proverb |
In a small mixer bowl, beat egg whites until foamy. Gradually beat in
3/4 cup sugar until meringue is stiff but not dry. In a large
skillet, over low heat, bring milk to a simmer. With a large spoon,
scoop meringue into 5 egg-shaped puffs. Gently drop 1 at a time into
hot milk. Cover and simmer over very low heat 5 minutes, turning
once. Lift out meringues with a slotted spoon and drain on paper
towels. Chill. Remove milk from heat; set aside. In a small bowl,
beat egg yolks until thickened and lemon-colored. Gradually add 1/3
cup sugar. Beat in cocoa and nutmeg. Strain milk from skillet into
egg yolk mixture. Mix until blended. Pour blended mixture into
skillet. Stir constantly over low heat until mixture thickens
slightly. Pour into 5 bowls. Chill. Just before serving, top each
bowl with a meringue.
Recipe By :
Serves: 5
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