Floating Islands with Ricotta Cream and Poached Apricots
When poached gently in milk, meringue takes on a sumptuous taste and a smooth, creamy texture that belies its virtual lack of fat. Scoop and shape into small ovals using a pair of dessert spoons. Keep the milk just below a bare simmer -- it should give off steam but maintain a still surface.
- Servings: 6
Source: Martha Stewart Living, January 2009
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.
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.
Divide ricotta cream among 6 bowls. Top each with 2 poached meringues, then 5 apricots and some of the syrup. Serve immediately.