Poached Meringues in Cream Sauce (Farófias)
Farófias are the Brazilian version of the French dessert known as floating islands. The fluffy meringue “islands” appear to float in sweet vanilla lime custard.
Serves: 6Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium
- 3 cups milk
- 1 large lime
- 4 large eggs
- ¾ cup sugar, divided
- 1 Tbsp. cornstarch
- ¼ tsp. salt
- 1 tsp. vanilla
- ½ tsp. cinnamon
- Place the milk in a large saucepan. Cut 3 or 4 strips of lime peel and add them to the milk. Bring the milk to a gentle boil, then remove from heat and set aside for 5 minutes.
- Separate the eggs and reserve the eggs yolks. Place the egg whites in the bowl of a standing mixer and beat until soft peaks form. Gradually add ½ cup sugar while continuing to beat, until egg whites form stiff peaks.
- Remove the lime peel from the milk, and heat milk over medium-low heat until just barely simmering. Use an ice cream scoop or 2 spoons to gather up scoops of meringue, and gently lower them into the milk, working in batches of 4 or 5 at a time. Cook for 2 minutes, then flip meringues and cook for 2 minutes more. Gently remove meringues from the milk with a slotted spoon and place them on a plate. Repeat with remaining meringue.
- Place the cornstarch and the salt in a heatproof medium bowl and whisk in about ¼ cup of the hot milk until cornstarch is dissolved. Add the egg yolks and remaining sugar to the cornstarch mixture, and whisk until very smooth and pale yellow in color. Add a small amount of the hot milk to the egg yolk mixture and whisk until smooth, and then transfer all of the egg yolk mixture to the saucepan with the rest of the milk. Heat over low heat, stirring constantly, until mixture thickens (about 3–4 minutes). Do not boil. Remove from heat and stir in the vanilla.
- Place the meringues in a serving dish and pour sauce over them. Sprinkle with cinnamon just before serving.