No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Floating Islands with Ricotta Cream and Poached Apricots

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

Source: Martha Stewart Living, January



  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.

Reviews (0)

Related Topics