Irish Coffee Ile Flottante
Irish Coffee Ile Flottante is a gluten free and lacto ovo vegetarian side dish. One serving contains 272 calories, 6g of protein, and 21g of fat. This recipe serves 10. For $1.4 per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 12 would say it hit the spot. It will be a hit at your st. patrick day event. From preparation to the plate, this recipe takes about 45 minutes. This recipe from Daydreamer Desserts requires vanillan extract, egg whites, whiskey, and espresso powder. This recipe is typical of European cuisine. Taking all factors into account, this recipe earns a spoonacular score of 11%, which is rather bad. If you like this recipe, you might also like recipes such as ‘Irish Coffee’ Cake with Irish Whiskey, Bailey’s Irish Temper : An Irish Coffee, and Irish Coffee.
Servings: 10
Ingredients:
crushed cacao nibs
3 large egg whites
2 large egg yolks
2½ teaspoons instate espresso powder
3 tablespoons granulated sugar
½ cup heavy cream
½ cup milk
1 teaspoon vanilla extract
whipped cream
2 ounces Irish whiskey
Equipment:
baking paper
cookie cutter
hand mixer
microwave
sauce pan
spatula
whisk
bowl
oven
wooden spoon
measuring cup
Cooking instruction summary:
Spray and line 3 square (8oz) microwave-safe shallow creme brûlée dishes with cooking spray, line bottoms with parchment paper and spray parchment paper with a little more cooking spray.Whip egg whites and cream of tartar in a clean bowl with a hand mixer fitted with the whisk attachment. When they start to look foamy start drizzling sugar then espresso powder. Continue whipping until egg whites take the consistency of shaving cream.Fill dishes with the coffee meringue, gently tap dish on the counter to remove any air pockets. Smooth tops with an off-set spatula then place them in the microwave oven and cook for 30-45 seconds on high.Unmold the meringues onto a working surface and with a 2-3 inch pastry ring or round cookie cutter cut out 10 cylinders. If the meringues are too thick to fit in the glasses you can slice them in half before cutting them with the pastry ring or cookie cutter. Set a side.In a small saucepan bring to a simmer milk, heavy cream and vanilla extract. In a small bowl whisk together egg yolks and sugar. Temper the egg yolks before adding them to the milk by pouring a little splice of the milk into the egg yolks. Add the egg yolk mixture into the saucepan and stir with a wooden spoon. Continue stirring until the anglaise is thick enough that it coats the back of the wooden spoon. Remove from heat, stir in whiskey then strain into a clean measuring cup. Allow it to cool then refrigerate.Once the whiskey anglaise has chilled for at list 30 minutes you are ready to assemble your floating islands.Divide the whiskey anglaise equally into 10 (4.75 ounce) punch glasses. With the help of an off-set spatula carefully place one coffee meringue cylinder into each glass. Pipe or spoon a little whipped cream into each. Sprinkle crushed cacao nibs and garnish with a mint leaf.
Step by step:
1. Spray and line 3 square (8oz) microwave-safe shallow creme brûlée dishes with cooking spray, line bottoms with parchment paper and spray parchment paper with a little more cooking spray.Whip egg whites and cream of tartar in a clean bowl with a hand mixer fitted with the whisk attachment. When they start to look foamy start drizzling sugar then espresso powder. Continue whipping until egg whites take the consistency of shaving cream.Fill dishes with the coffee meringue, gently tap dish on the counter to remove any air pockets. Smooth tops with an off-set spatula then place them in the microwave oven and cook for 30-45 seconds on high.Unmold the meringues onto a working surface and with a 2-3 inch pastry ring or round cookie cutter cut out 10 cylinders. If the meringues are too thick to fit in the glasses you can slice them in half before cutting them with the pastry ring or cookie cutter. Set a side.In a small saucepan bring to a simmer milk, heavy cream and vanilla extract. In a small bowl whisk together egg yolks and sugar. Temper the egg yolks before adding them to the milk by pouring a little splice of the milk into the egg yolks.
2. Add the egg yolk mixture into the saucepan and stir with a wooden spoon. Continue stirring until the anglaise is thick enough that it coats the back of the wooden spoon.
3. Remove from heat, stir in whiskey then strain into a clean measuring cup. Allow it to cool then refrigerate.Once the whiskey anglaise has chilled for at list 30 minutes you are ready to assemble your floating islands.Divide the whiskey anglaise equally into 10 (4.75 ounce) punch glasses. With the help of an off-set spatula carefully place one coffee meringue cylinder into each glass. Pipe or spoon a little whipped cream into each. Sprinkle crushed cacao nibs and garnish with a mint leaf.
Nutrition Information:
covered percent of daily need
