Sugar-free and gluten-free Floating Islands

Ingredients

– 6 egg-whites
– 1500-2000 ml milk
– 1 sachet of Bolero Vanilla
– 6 egg-yolks
– 3 tbs of gluten free flour
– 1 tbs of cream of tartar

How to prepare

1. Start to whisk the egg-whites. To stabilize it, add 1 tbs of cream of tartar. If you’d like, add some type of sweetener, but it can affect the meringue. Beat the mixture to a stiff foam.

2. Boil milk in a pot. Use two large spoons to shape and drop ovals of meringue into the hot milk, leaving space between the meringues. Cook them for 20 seconds, then flip them over cautiously. Cook them for 20 more seconds, then put them in a bowl.

3. Mix egg-yolks with the Vanilla Bolero and 3 tablespoons of gluten free flour. Mix it well while you’re adding a bit of cold milk to it till you get a fluffy consistency. Then pour a little portion from the warmish milk to this mixture and immediately mix it till it becomes smooth. Add the rest of the milk and pour it back to the pot.

4. Stirring continuously, at a low temperature, cook the mixture until it gets thick. Thereafter let it cool down. Put the meringues on the top and put the dessert into the fridge for 2-3 hours before it’s served.