The Soup Lady is a big fan of tracking down references to things mentioned in old movies. Today's preoccupation comes from the old classic "The Desk Set" starring Katherine Hepburn and Spencer Tracey. At one point, an impromptu dinner at home winds up with a dessert called Floating Island. This must have been a short-lived craze for I can recall no dinner party, or even conversation, in real life that makes mention of this dessert. Now that I know what it is, I wonder how old Katherine had this on hand in her kitchen when she had been planning all along to go away on a holiday trip with the cad/boyfriend Mike.
And what is it? A floating island is a custard "lake" with poached meringues (the "islands") atop it.Now is that something that one has hanging around the kitchen to wait until one returns from an out of town trip?The recipe is tucked away in the "read the rest" section if anyone is actually interested in it although I cannot fathom why anyone would be.
Better off to make this modern crowd pleaser: Beans In A Cloud
1-1/4 cups boiling water or juice (Do not add cold water)
2 pkg. (4-serving size each) JELL-O Brand Gelatin, any flavor
2 cups thawed COOL WHIP Whipped Topping
LIGHTLY SPRAYinside of bean mold with no stick cooking spray. (Or, dip paper towel in vegetable oil and lightly wipe inside of bean mold.) Place mold, fill-side up, on tray.
STIR boiling water into gelatin in bowl at least 3 minutes until completely dissolved. Pour into liquid measuring cup. Slowly pour gelatin into mold, filling each bean completely.
REFRIGERATE 30 minutes or until firm. Tilt mold on slight angle over plate. Using moist fingertips, gently scoop beans out of mold.
SPOON about 1/3 cup of the whipped topping into each of 4 dessert dishes. Using back of spoon, make depression in center; spread whipped topping up sides of dishes. Spoon JELL-O BEANS evenly into whipped topping-lined dishes. Refrigerate until ready to serve. Store leftover dessert in refrigerator. Makes 4 servings.
Now this is something that conceiveably been whipped up while Spencer was pouring the hot coffee into a saucer to cool before sipping (a custom which seems to have been lost with the ages). Of course, you will need the Kraft JELL-O Bean Mold, but it is a mere $3.50 - money well spent for the impact it will make.
Tips from the Kraft Kitchen:
To Make Different Color BEANS: Prepare half the recipe using 1 package (4-serving size) JELL-O Brand Gelatin and 2/3 cup boiling water; proceed as directed above filling half of the mold (41 BEANS). Repeat procedure using a different color JELL-O Brand Gelatin; fill remaining half of mold. Refrigerate as directed.
Family Fun: Use JELL-O BEANS to decorate your favorite cake or ice cream sundae. Or create a quick parfait by layering BEANS with thawed COOL WHIP Whipped Topping.
2 eggs, separated
1 whole egg
7 tablespoons sugar
few grains salt
2 cups milk
1 teaspoon vanilla
Combine egg yolks and egg; beat slightly. Add 3 tablespoons sugar and salt; mix well. Scald milk in top of double boiler; add a little of the hot milk to the egg mixture. Stir well and return to double boiler. Cook, stirring constantly, over lightly boiling water until mixture thickens and coats spoon - about 4 minutes. Pour custard into a shallow baking dish. Beat egg whites until stiff but not dry; gradually add remaining sugar and beat until stiff peaks form. Drop large spoonfuls of meringue into sauce. Bake in a hot oven 500°F 2 to 3 minutes or until meringues are lightly browned.
Yield: 6 servings recipe from 123 As Easy As Pie