Floating Islands with Strawberries and Caramel Sauce

Name: Floating Islands with Strawberries and Caramel Sauce
Yield: serves 8
Ingredients: 1 cup whole milk; 1/2 vanilla bean; 3 large egg yolks; 2 tablespoons sugar; 1 1/2 pints strawberries, cored and halved, or quartered if large; 2 tablespoons sugar; 1/2 cup sugar; 1/4 cup water; 1/4 cup Cakebread Cellars Vin de Porche Rosé; 1 quart whole milk; 1/2 cup sugar; 1 large vanilla bean; 4 large egg whites; 1/4 teaspoon freshly squeezed lemon juice; 1/4 cup sugar

December 22, 2011

Alexis and Eric Koefoed operate Soul Food Farm (see page 173) in a rural area of Solano County, Napa’s neighbor. The eggs from their pasture-raised chickens are so superior to conventional eggs that they inspired a cooking class at the winery. For the class dessert, Brian created this variation on floating island, a retro French dessert that deserves to come back into fashion. The “islands” are poached meringues that, in the original version, float on vanilla custard—a superb way to showcase first-rate eggs. The unusual caramel sauce flavored with Cakebread Cellars rosé is Brian’s addition.

Recipe notes

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