Vera's Recipes

Desserts

Floating Island Saronno

Desserts
Serves 6
10 ingredients
Print 3″×5″ card Print 4″×6″ card

Ingredients

  • 4 cup milk
  • ½ cup Amaretto di Saronno
  • 3 egg whites
  • ½ cup sugar
  • 3 egg yolks
  • ¼ cup cornstarch
  • ½ cup sugar
  • 1 tsp vanilla
  • slivered rind of 2 oranges
  • ⅓ cup Amaretto di Saronno

Method

  1. In a skillet, combine the milk and 1/2 cup Amaretto di Saronno. Heat until steaming but do not boil. Beat the egg whites until stiff. Gradually beat in the sugar, 1 tablespoon at a time, until stiff and glossy. Drop the mixture by heaping tablespoons into the hot milk in the skillet. Cook for 5 minutes; turn with a slotted spoon and cook another 5 minutes. Remove the meringue puffs with a slotted spoon and place on paper towels to drain.
  2. In a saucepan, mix the egg yolks, cornstarch and sugar. Gradually stir in the milk used to poach the meringues. Stir over low heat until the custard thickens, but do not boil. Cool the custard and pour into a serving bowl. Place the cooked meringues around the edge of the bowl.
  3. In a small saucepan, combine the orange rind and 1/3 cup Amaretto di Saronno. Cook at a boil until the orange slivers are translucent. Spoon the orange slivers and syrup in the pan over the meringues. Chill until ready to serve.

Notes

Italian liqueur. Yield: 6 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.