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Recipe

Islas Flotantes

Miguel Mori

Servings: 4

In this tropical rendition of the classic French dessert île flottante (floating island), meringues are poached in a mixture of coconut milk and puréed fruit, instead of the traditional custard.

Ingredients

  • 1-1/4 cups medium-diced mango
  • 1/4 cup coarsely chopped fresh pineapple
  • 2 14-oz. cans unsweetened coconut milk, well shaken
  • 1/4 cup plus 3-1/2 Tbs. granulated sugar
  • 2 tsp. fresh lime juice
  • 3 large egg whites
  • 4 fresh or canned lychees, peeled if using fresh
  • 4 baby bananas or 1 regular banana, quartered lengthwise and cut into bite-size pieces
  • 1/2 oz. toasted unsweetened coconut flakes
  • Edible flowers (optional)

Nutritional Information

      Calories (kcal) : 310
      Fat Calories (kcal): 60
      Fat (g): 7
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 170
      Carbohydrates (g): 60
      Fiber (g): 4
      Protein (g): 5

Preparation

  • Purée 1/4 cup of the mango, the pineapple, and coconut milk in a blender until smooth. Add 1/4 cup of the sugar and the lime juice, and pulse to blend, about 30 seconds. Transfer to a 12-inch skillet. Bring to a simmer over medium-low heat, stirring frequently, until the sugar dissolves. Reduce the heat to low and keep warm, stirring occasionally.
  • In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy, then gradually add the remaining 31/2 Tbs. sugar. Increase the speed to medium high and beat until stiff peaks form.
  • Bring the fruit liquid to a very gentle simmer. Using 2 large spoons, scoop 4 equal mounds of meringue and drop them into the fruit liquid. Cook, basting the meringues continuously, until set, about 4 minutes. Transfer the meringues to a paper-towel-lined baking sheet to cool. Refrigerate until ready to serve.
  • Strain the fruit liquid through a medium-mesh strainer, pressing down with a spatula to extract the juice from the purée. Refrigerate until chilled, about 1-1/2 hours. Just before serving, thin the fruit liquid with water, if necessary (it should be the consistency of heavy cream).
  • Divide the chilled fruit liquid among 4 wide, shallow bowls. Place a meringue into each bowl. Divide the remaining mango, lychees, and bananas among the bowls, garnish with the coconut flakes and flowers, if using, and serve.

Reviews

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Reviews

  • user-6183364 | 08/20/2016

    Wonderful, light, and very refreshing! This was a great pairing with a spicy jerk chicken dinner and it's absolutely beautiful.

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