Home › Recipes › Floating Islands

Floating Islands

A good general bill of fare name for a number of useful trifles cold for dessert that are alike only in being something afloat in a sauce. 1. "Whipped Syllabub" or "Trifle:" An ornamental bowl of whipped cream flavored with wine, with a cake in it. 3 pints of sweet cream. 8 ounces of sugar. 1 cupful of madeira or raisin wine 2 thin jelly cakes size of saucers.

Put the jelly cakes in 2 glass bow's Whip the sweetened and flavored cream with a whip-churn till half of it is froth. Pour the fluid portion into the bowls, pile the froth on top, and drop spots of red jelly or of cream, colored before churning, all over the surface--"Missis Jane" will dip it out with a silver ladle, at the head of the table. 2. Italian cakes spread with jelly floating in wine custard, with whipped cream on top. 2 quarts of boiled custard flavored with a cupful of maraschino. 40 or 50 sponge drops spread with jelly. 1 cupful of thick cream.

Make the sponge drops as directed for lady-fingers, with a clisp sugar coating on top. Spread jelly on the bottoms and drop them, with the jelly side uppermost, in saucers nearly filled with the maras chino custard. Whip the cream a little at a time as wanted for filling the orders and place a spoonful on each float as they are sent in. 3. The preceding kind can be made cheaper with plain boiled custard and thin sheets of cake cut in small squares. All the varieties must be very cold to be good. 4. Place 4 or more lady-fingers, made small for the purpose and not doubled two together, ends downwards in jelly glasses, and pile upon them some wine flavored whipped cream. 5. Snow Eggs. Eggs a la Neige. Snow Balls: 12 whites of eggs. 1 or 2 ounces of granulated sugar.