Floating Islands, Vanilla Fudge

DEAR SOS: I would love to learn how in the world Patrick Healy, the consulting chef at Xiomara in Pasadena, forms those gorgeous Floating Islands.

--DONNA

DEAR DONNA: Healy graciously sent the entire recipe with the wonderful praline sauce that goes with it.

FLOATING ISLANDS FROM XIOMARA

1 2/3 cups egg whites (about 13 eggs)

3 1/2 cups sugar

2 tablespoons water

Creme Anglaise

Beat egg whites (save egg yolks for another use) until soft peaks form. Gradually add 1 1/2 cups sugar, beating constantly until sugar is well incorporated and whites are stiff but not dry.

Cut 8 (12-inch) squares of plastic wrap. Using pastry bag with no tip, pipe enough of egg-white mixture on top of each square to form grapefruit-size ball. Wrap corners of plastic wrap around egg-white mixture to form ball.

In large pan bring about 3 to 4 inches water to boil. Remove from heat and add floating islands. Cover and allow to steam about 10 minutes or until meringues are well puffed. Remove and let cool on flat surface. Refrigerate 24 hours.

Remove floating islands from plastic wrap and place on lightly oiled baking sheet or metal tray.

Place 2 cups sugar and 2 tablespoons water in saucepan and cook over medium-high heat until golden-brown caramel color. Spoon caramel over top of each floating island. Pour Creme Anglaise in serving bowl. Once caramel has hardened, remove floating islands. To serve, float each in bowl of Creme Anglaise. Makes 8 servings.

Each serving contains about:

510 calories; 113 mg sodium; 213 mg cholesterol; 6 grams fat; 106 grams carbohydrates; 9 grams protein; 0 fiber.

*

Creme Anglaise

6 egg yolks

2/3 cup sugar

1 1/2 cups hot milk

1 tablespoons vanilla

Praline paste, optional

2 tablespoons whipping cream, whipped

Whisk egg yolks (save egg whites for another use) in saucepan, adding sugar by spoonfuls in rapid sequence. Do not add all at once or yolks will turn grainy. Continue beating 2 to 3 minutes until mixture is pale-yellow and thick. Add hot milk in thin stream, stirring (not beating) to avoid foaming.

Place saucepan over medium-low heat and cook and stir with wooden spoon, being careful to stir over bottom and sides of pan. Sauce should gradually come to near simmer (but not to simmer). Do not overheat egg mixture or eggs will curdle. Heat only until egg mixture thickens and surface bubbles begin to subside and steam rises. Sauce is done when coats back of wooden spoon thickly enough to hold line when finger is drawn across.

Strain sauce through fine mesh strainer to remove any scrambled egg particles. Add vanilla. Sauce may be refrigerated in covered container several days.

Just before serving, whisk in any desired flavor, such as praline paste, to taste. Sauce may also be flavored with caramel, coffee extract, Grand Marnier, Cointreau, rum or Cognac. Whisk in whipped cream to give sauce velvety texture.

Note: To make praline paste, blend pecans to form paste, using few drops of water to liquefy slightly.

DEAR SOS: I would like to make a vanilla fudge with chocolate and almond like the one found commercially.

--DOROTHY

DEAR DOROTHY: Here’s a white vanilla fudge to bid the old year good-bye.

VANILLA FUDGE

2 cups evaporated milk

6 cups sugar

1 teaspoon salt

6 tablespoons butter or margarine

1 1/2 teaspoons vanilla

1 cup marshmallow cream

3/4 cup chopped or whole almonds

1 cup tiny chocolate pieces

Combine milk, sugar, salt and butter in 4-quart saucepan. Mix thoroughly. Cook over medium heat, stirring constantly, to 236 degrees on candy thermometer or until candy forms soft ball when dropped into cold water. Full rolling boil should be maintained throughout. Remove from heat.

Cool at room temperature without stirring until lukewarm. Blend in vanilla. Work in marshmallow cream and nuts, stirring until candy loses its gloss. Remove from heat and stir in chocolate pieces. Quickly spread in greased 12x7-inch pan. Makes about 5 pounds, about 5 dozen pieces.

Each piece contains about:

129 calories; 65 mg sodium; 6 mg cholesterol; 3 grams fat; 24 grams carbohydrates; 1 gram protein; 0.09 gram fiber.