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Floating Islands with Ricotta Cream and Poached Apricots

  • Servings: 6
Floating Islands with Ricotta Cream and Poached Apricots

Source: Martha Stewart Living, January

Ingredients

Directions

  1. Bring milk and water to a simmer in a straight-sided saute pan over medium heat. Reduce heat to medium-low so liquid steams but does not bubble.

  2. To shape meringues, you will need 2 wet dessert spoons. Use 1 spoon to scoop up a mounded spoonful of meringue. Slide second spoon on top of first, with spoons pointing in opposite directions. Carefully spoon the meringue back and forth a few times, scraping it into a small, neat oval. Tap spoon gently against edge of pan or dip spoon into liquid to release meringue. Repeat, making a few at a time. Poach for 2 1/2 minutes, then gently flip each, and poach until firm to the touch, about 2 minutes more. (Skim any skin that forms on surface of liquid.) Use a slotted spoon to transfer meringues to a large plate. Repeat.

  3. Divide ricotta cream among 6 bowls. Top each with 2 poached meringues, then 5 apricots and some of the syrup. Serve immediately.

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