Floating islands / Lapte de pasare

(for English version scroll down the page)

Care poate fi legatura dintre insulele naturale plutitoare, laptele de pasare si celebra sabie a regelui Arthur ? Poate doar cuvintele, fantezia si legendele care invelesc intr-o aura de mister Avalonul pot sa raspunda. Poate doar fantezia carturarilor poate spune daca Avalon a fost gradina Raiului unde Arthur si-a alinat ranile bataliei de la Camlann. 

Poate doar cofetarii francezi pot raspunde la intrebarea de ce numele unui desert poarta radacina mitica a unei legende iar gustul, finetea si rafinamentul dat de simplitate  te trimite direct in paradis...Pentru ca asta e Laptele de pasare. Cine i-a dat numele asta nu se stie, cum nu se stie de ce, in terminologia internationala a deserturilor, poarta un alt nume straniu : Insulele plutitoare .

Pentru "gogoase":

2 albuse bine batute cu 1/2 l-ra zahar si 1/2 l-ta extract de vanilie. Se iau, cu o lingura de metal, 'gogosele' de albus care se pun sa fiarba cam 1 minut in 400-500 ml lapte. Se intorc pe ambele parti apoi se scot pe un platou.

Pentru crema:

Acelasi lapte, fierbinte, se toarna cite putin peste un amestec facut din 2 galbenuse omogenizate cu 4-5 l-ri de zahar, 1/2 l-ta extract de vanilie si un praf de sare.Se tine amestecul lichid pe bain-marie pina capata o oarecare consistenta. Se toarna intr-un bol apoi, la suprafata lui se pun 'gogoasele' de albus. 

Se serveste rece sau la temperatura camerei. Cine doreste, poate 'stropi' totul cu un sirop de trandafiri sau de mure sau de fructe de padure sau....

Natural floating islands may have been the source of many "disappearing island" legends, such as those surrounding Avalon. According to Geoffrey in the Historia and much subsequent literature which he inspired, Avalon is the place where King Arthur is taken after fighting Mordred at the Battle of Camlann to recover from his wounds. The Historia also states that Avalon is where his sword Caliburn (Excalibur) was forged.

"The island of apples which men call “The Fortunate Isle” (Insula Pomorum quae Fortunata uocatur) gets its name from the fact that it produces all things of itself; the fields there have no need of the ploughs of the farmers and all cultivation is lacking except what nature provides. Of its own accord it produces grain and grapes, and apple trees grow in its woods from the close-clipped grass. The ground of its own accord produces everything instead of merely grass, and people live there a hundred years or more. There nine sisters rule by a pleasing set of laws those who come to them from our country."

By comparison, Isidore's description of the Fortunate Isles reads:

"The name of the Isles of the Fortunate signifies that they bear all good things, as if happy and blessed in the abundance of their fruits. Serviceable by nature, they bring forth fruits of valuable forests (Sua enim aptae natura pretiosarum poma silvarum parturiunt); their hilltops are clothed with vines growing by chance; in place of grasses, there is commonly vegetable and grain. Pagan error and the songs of the secular poets have held that these islands to be Paradise because of the fecundity of the soil. Situated in the Ocean to the left of Mauretania, very near the west, they are separated by the sea flowing between them."

In medieval geographies, Isidore's Fortunate Islands were identified with the Canaries.

It can be a lost island or can be a sweet stuff, the mystery remains because......

A floating island is a French dessert consisting of meringue floating on crème anglaise (a vanilla custard). The meringues are prepared from whipped egg whites, sugar and vanilla extract then quickly poached. The crème anglaise is prepared with the egg yolks, vanilla and hot milk, briefly cooked.

The whites can be shaped with spoons and allowed to cook gently in boiling sweetened milk with vanilla flavoring. A custard is made using milk, sugar, vanilla and egg yolks; the mix is cooked in a bain-marie for a few minutes, but must remain thin enough to pour. The custard is topped with the egg whites dumplings. The dish is served at room temperature or cold.

Usually the milk mix is thin, almost liquid and the dumplings "float" on top.

For  'dumplings ':

2 white eggs, well beaten with 1/2 tbs sugar and 1/2 tsp of vanilla extract

some about 400-500 ml of boiling milk( it's used for custard also)

Custard:

2 egg yolks

4-5 tbs of sugar

a pinch of salt

1/2 tsp of vanilla extract

When milk starts to boil add 'dumplings' of whites, taken with a metal spoon. Let'em there for 1 minute. Turn them on both sides and then, remove all of them on a plate.

The same hot milk is poured in small quantities over the mix made from de rest of the ingredients for custard. Boil all in bain-marie for few minutes till the creme gets a thin consistency.

If you like, you can sprinkle all over with a rose syrup or a blackberry syrup or a berries syrup or....

Enjoy !