Cooking Floating Island
extravagant dish would be an excellent finish to a heavy festive
meal. It is mentioned in Annals of the Cleikum Club (19th century).
This rich version of the recipe is from Mrs. Maclver’s
Cookery and Pastry-Making 1773, where it is made in one large
dish. We suggest it is easier to make in several small dishes.
1/4 lb Redcurrant Jelly.
2 ounces Castor Sugar
1 Pint Double Cream
and halve apples, bake in oven for 20 minutes Gas
Mark 4, 3 50°f, 180°c. Remove pulp and leave to cool,
then beat with sugar and 1 egg white until smooth. In a separate
bowl, whisk double cream until stiff. Whisk remaining egg whites
until firm enough to stand in peaks, fold in redcurrant jelly.
Layer as follows: double cream into the bottom of the dish,
followed by apples and topped with redcurrant jelly. You may
decorate with geranium florets or winter jasmine.
To Scottish Cooking