Butterscotch Floating Islands
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Butterscotch Floating Islands is a dessert featuring delicate meringue islands topped with butterscotch sauce, nestled in a rich custard base made with heavy cream and egg whites. The dish combines butter, granulated sugar, confectioner's sugar and butterscotch sauce for its signature flavour. With a preparation time of 20 minutes and 25 minutes cooking, this elegant pudding suits anyone looking for a sophisticated treat that balances sweetness with buttery depth.
Ella x
Ingredients
- 200 gbutter
- 400 ggranulated sugar
- 300 mlheavy cream
- 4large egg whites
- 50 gconfectioner's sugar
- 1 gsalt
- 100 gunsalted butter
- 100 mlbutterscotch sauce
- 1 gmeringue powder
- 100 gall-purpose flour
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Tip: Optional: Use a silicone mat for easy cleanup.
- 2
In a medium saucepan, combine the granulated sugar, butter, and salt. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved.
Tip: Optional: Use a candy thermometer to monitor the temperature.
- 3
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, or until the mixture reaches 140°C on a candy thermometer.
Tip: Optional: Be careful not to burn the sugar.
- 4
Remove the saucepan from the heat and carefully pour in the butterscotch sauce. Stir until the sauce is fully incorporated.
Tip: Optional: Be cautious, as the mixture will bubble up vigorously.
- 5
In a separate bowl, whip the heavy cream until it forms stiff peaks. Set aside.
Tip: Optional: Use a stand mixer or handheld mixer for easier whipping.
- 6
In another bowl, whisk together the egg whites and confectioner's sugar until stiff peaks form.
Tip: Optional: Use a stand mixer or handheld mixer for easier whisking.
- 7
Spoon the whipped cream onto a serving plate or individual ramekins. Top with a dollop of butterscotch sauce and a sprinkle of confectioner's sugar.
Tip: Optional: Use a spatula to create a decorative peak.
- 8
In a separate bowl, whisk together the flour and meringue powder. Add the egg whites and whisk until stiff peaks form.
Tip: Optional: Use a stand mixer or handheld mixer for easier whisking.
- 9
Spoon the meringue mixture onto the whipped cream, forming small islands. Bake for 10-12 minutes, or until the meringue is golden brown.
Tip: Optional: Rotate the baking sheet halfway through the baking time to ensure even browning.
- 10
Remove the islands from the oven and let cool completely on the baking sheet.
Tip: Optional: Use a spatula to transfer the islands to a wire rack for cooling.
- 11
Serve the Butterscotch Floating Islands immediately, dusting with confectioner's sugar if desired.
Tip: Optional: Refrigerate for up to 2 hours before serving for a more stable dessert.
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