Floating Island, without Wine

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Beat the whites of five eggs with a little currant jelly until they are quite thick. Sweeten a pint of cream, add a teaspoonful of extract, pour it in the bowl, and then drop your whites of eggs and jelly by spoonfuls on the cream. If you can not procure cream, you may make a substitute of a custard, made of a pint of sweet milk, yolks of two eggs, and half a cup of white sugar.