eBeeHoney.com was a featured supplier in the May 2006 edition of
Martha Stewart Living Magazine.
The front cover illustrates the featured dessert "Ile Flottante with a Spun-Sugar Crown".
The spun-sugar crown is made from beeswax.
Here's the recipe:
Serves 4 to 6
Our “floating island” is a shimmering meringue that's baked in a charlotte mold and surrounded by creamy pistachio custard. A tangle of crisp, pale-gold spun sugar is the finishing touch.
Unsalted butter for mold and parchment
5 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/2 cup sugar
Pistachio Crème Anglaise
1. Preheat oven to 350°, with rack in lower third. Butter a 4 1/4-cup charlotte mold; set aside. Put egg whites into the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until frothy. Beat in cream of tartar. Gradually add sugar; beat until stiff and shiny, 8 to 10 minutes. Transfer meringue to prepared mold. Tap it on counter to remove air pockets. Butter a round of parchment; place, buttered side down, over meringue.
2. Put mold in a medium saucepan; transfer to oven. Carefully pour hot water into pan to reach halfway up side of mold. Bake until meringue is puffed slightly over top of mold, 10 to 12 minutes. Transfer mold to a wire rack; remove parchment. Let cool 30 minutes. Meringue can be refrigerated in the mold up to 1 day.
3. To serve, unmold onto a platter; drain any liquid. Spoon crème around meringue, and top with sugar crown.
Vegetable oil, for working
1/2 cup sugar
1/2 cup light corn syrup
1 teaspoon grated beeswax (from eBeeHoney.com)
1. Using masking tape, attach 2 wooden spoons to the counter, placing them side by side with the handles extended over the edge. Lightly oil the handles. Cover floor with newspaper.
2. Bring sugar and corn syrup to a boil in a small saucepan over medium-high heat, stirring until sugar has dissolved. Cook until mixture turns pale amber and registers 300° on a candy thermometer, about 6 minutes. Remove from heat; let cool 2 minutes. Stir in beeswax. Let cool, stirring occasionally, until caramel registers 250°.
3. Cut the looped ends of a wire whisk with wire cutters (or use 2 forks held back to back). Dip ends into caramel. From about 2 feet above spoon handles, swing caramel back and forth like a pendulum in long arcs, allowing strands to fall in thin threads over the handles. Immediately gather strands into a nest.