Title: Floating Island-Emeril
Categories: Dessert
Yield: 6 Servings

		1 quart milk
		4 egg whites
1/2		Cup sugar
		1 teaspoon vanilla
1/2		Teaspoon cream of tartar
1 1/4		Cups creme anglaise
1/2		Cup caramel sauce
		Mint for garnish

Bring the milk to a low simmer on the stove. Meanwhile, beat the egg whites to soft peaks, add the sugar, vanilla, and cream of tartar, and continue to beat until stiff peaks form. Using two large spoons, form egg whites into football shapes. Individually drop the footballs into the simmering milk. Gently turn them, allowing them to cook on all sides. Cook for about 5 minutes. Remove the footballs from the milk and place on plates, in a pool of creme anglaise. Drizzle the top with caramel sauce. Garnish with mint.

Yield: dessert for 6

ESSENCE OF EMERIL SHOW #EE2170

From: Barbara O'keefe Date: 06-08-98 (06:14) Doc's Place Bbs Online. (393) Home_cooki

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