Ready in 15 minutes really delicious low carb dessert recipe? Splendid looking fluffy treat when we want to be over the clouds.

As I lately have some time, I had been looking on the web the other day. Looking for fresh, challenging tips, inspiring dishes that I have never tested before, to delight my family with. Searching for a while yet could not come across too many interesting stuff. Just before I wanted to give up on it, I came across this delightful and easy dessert by luck at Suncakemom. It looked so mouth-watering on its snapshot, it called for quick actions.

It absolutely was not so difficult to imagine how it is made, how it tastes and how much my hubby might enjoy it. Actually, it is quite simple to keep happy him in terms of treats. Anyway, I got into the site and then followed the step-by-step instuctions that were combined with great graphics of the operation. It really makes life much simpler. I can imagine that it’s a bit of a effort to shoot snap shots in the middle of cooking in the kitchen as you may most often have sticky hands so I highly appreciate the time and energy she devote to build this blogpost and recipe easily followed.

With that said I’m inspired to present my very own recipe in a similar fashion. Many thanks for the idea.

I was tweaking the initial recipe create it for the taste of my loved ones. I must mention it had been a great success. They loved the flavour, the structure and enjoyed having a sweet such as this in the middle of a hectic workweek. They quite simply wanted lots more, more and more. Thus the next time I’m not going to make the same miscalculation. I’m going to double the quantity to keep them pleased.

You can find the original floating islands dessert recipe and more at SunCakeMom

Pour milk into a big saucepan and heat it up on medium while stirring continuosly.

Break vanilla stick and drop it into the milk.

Bring milk to boil. Then leave it in low heat to simmer.

Meanwhile break and separate eggs. Egg whites in one bowl yolks in another.

Beat egg whites until stiff peaks form. At this stage the spoon can stand on its own.

Using a tablespoon to shape meringue from the egg white mixture. Place them one by one in the simmering milk, over low heat.

When the meringue grow in size flip them upside down.

When the meringue are really puffed up and cooked take them out.

Place them onto a bowl or tray to drain.

Make sure to stir the milk after every batch of meringue otherwise it may burn down.

When finished with the meringues replace the evaporated amount of milk. Generally it’s about a cup.

Whisk yolks with agave syrup until light yellow.

Pour a cup of warm milk into the yolk while mixing it continuosly.

Stir until get an even mixture.

Pour the milk and yolk mixture into the hot milk and stir as fast as possible until it thickens.

Put meringues on top and pop it in the fridge for an hour before serving it.

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