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 U.S. Orders
Only!
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We ship M - F and
most orders shipped
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Page last Updated
July 28, 2010
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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.
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Île
Flottante |
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Serves 4 to 6 |
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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. |
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Unsalted butter for mold and parchment
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5 |
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large egg whites, room temperature
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1/4 |
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teaspoon
cream of tartar |
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1/2 |
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cup
sugar |
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Pistachio Crème
Anglaise
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Spun-Sugar Crown
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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.
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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. |
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3. To serve, unmold
onto a platter; drain any liquid. Spoon crème around meringue, and
top with sugar crown.
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Spun-Sugar Crown |
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Makes 1 |
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Vegetable oil, for working
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1/2 |
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cup
sugar |
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1/2 |
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cup
light corn syrup |
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1 |
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teaspoon
grated beeswax
(from
eBeeHoney.com)
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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. |
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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°.
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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. |
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