Berry Floating Island
|Eggs||2 , separated|
|Cream of tartar||1 Dash|
|Sugar||1⁄4 Cup (4 tbs)|
|Skim milk||3 Cup (48 tbs)|
|All purpose flour||2 Tablespoon|
|Rum extract||1 Teaspoon|
|Strawberries||2 Pint, washed|
1 Beat egg whites until foamy and double in volume in a small bowl with electric mixer at high speed. Gradually add first 1/4 cup of sugar, 1 tablespoon at a time, beating until meringue forms firm peaks.
2 Bring milk to a simmer in a large skillet. Pack meringue mixture into pastry bag fitted with a star tip; pipe into small mounds on pancaketurner; slide into skim milk. Or, shape meringue mixture into small mounds with tablespoons. Poach in simmering milk 3 minutes, or until firm; remove with pancake turner to shallow plate; chill; reserve milk.
3 Combine remaining 1/2 cup sugar, flour and salt in a medium-size saucepan; stir in reserved milk.
4 Cook, stirring constantly, until mixture thickens slightly and bubbles 1 minute. Beat egg yolks in a small bowl with wire whip; beat in about 1/2 cup hot mixture; return to saucepan; cook, stirring constantly, over low heat 2 minutes; pour into a medium-size bowl. Stir in vanilla and lemon or almond extract; cover; chill.