" Ile Floattante " or Floating Islands the Classic French Dessert . 6 total 3 net Carbs.
Baked meringue floating on a sea of creme anglaise , garnished with some fresh berries this dessert is a real treat and while it looks difficult its really quiet easy and can be made well ahead of time or even frozen . If you chose to it can even be frozen. Give this a try and impress your freinds and family.
Low Carb / Keto Ile Floattante ( Floating Islands ).
For the Crème Anglaise :
6 - Egg yokes .
2- Teaspoons vanilla bean paste . or a whole vanilla bean scraped
6-Tablespoons Xylitol . ( can be found on Amazon )
1-Cup heavy cream .
1 ½ - Cups Coconut or Almond Milk.
1- Tablespoon of lemon juice.
Pinch of salt.
Pinch of nutmeg
2- Tablespoons of Rum ( optional )
For the Meringue:
1-Cup Xylitol .
½ - Teaspoon lemon extract.
½ - Teaspoon almond extract.
½ - Teaspoon cream of tarter.
Pinch of salt .
Swerve , Powdered sugar replacement. ( can be found on Amazon )
Lemon Zest fresh berries . 6 ounces black berries 6 ounces of raspberry’s .
Pre heat oven to 250 degrees.
Butter a 8 inch x 8 inch baking dish and lightly dust with Swerve all over dumping out excess.
In a stand mixer add the egg whites and begin to whip on medium till they become foamy .
beat in the salt and cream of tartar, then gradually increase the speed to fast until soft peaks are formed.
Beat in the Almond and Lemon extract.
Beat in the Xylitol by big spoonful’s and continue until stiff shining peaks are formed.
Turn the meringue into the prepared baking dish.
Bake for 35-40 minutes at 250 degrees F. Set in the lower middle of the oven. The Meringue will rise somewhat .
It is done when a skewer or toothpick plunged through it comes out clean.
Cooling. Set the casserole on a rack. The meringue will sink down to about its original height as it cools.
Ahead of time note: covered airtight, it will keep several days in the refrigerator or several weeks in the freezer.
While the meringue is in the oven make the crème anglaise .
Whisk the egg yolks in a 2-quart saucepan, adding the xylitol by fairly rapid spoonful’s. if it goes in all at once the yolks can turn grainy.
Continue beating 2 to 3 minutes, until the mixture is pale yellow and thick.
In a sauce pan add cream , coconut milk . vanilla bean paste ,lemon juice ,nutmeg , salt and rum ( if using ).and bring to a gentle simmer .
Ladle some of the hot liquid into the egg yolk mixture while stirring all the while .
Once 1/3 third of the hot liquid is incorporated into the eggs add the egg mixture back into the hot liquid and stir to incorporate.
Continue to cook over gentle heat stirring all the while as the sauce thickens . Do not allow to boil .
The sauce should gradually come near--but not to--the simmer. You must be careful not to overheat it and scramble the yolks, but you must have the courage to heat it enough so that it thickens. Indications that it is almost ready are that surface bubbles begin to subside, and almost at once you may see a whiff of steam rising. Watch out at this point, you are almost there!
The sauce is done when it coats the wooden spoon with a light creamy layer thick enough to hold when you draw your finger across it.
When done pour through a wire mesh strainer and chill .
To serve: Pour the custard sauce into a serving platter (or individual dessert plates). Run a knife around the edge of the meringue dish and push with a rubber spatula to loosen. Unmold the meringue onto a cookie sheet. Cut it into 6-8 chunks and arrange them over the sauce.
Garnish with some fresh berries and lemon zest .
Nutrition Facts Servings 8.0 Amount Per Serving calories 192 % Daily Value * Total Fat 16 g 24 % Saturated Fat 9 g 44 % Monounsaturated Fat 3 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 180 mg 60 % Sodium 73 mg 3 % Potassium 141 mg 4 % Total Carbohydrate 6 g 2 % Dietary Fiber 3 g 11 % Sugars 3 g Protein 6 g 11 % Vitamin A 17 % Vitamin C 16 % Calcium 18 % Iron 4 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA