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Floating Islands

Puddings and Sweet Deserts

Any of several sweet desert dishes involving an item floating in a sea of something else, the simplest being jam mixed with stiff egg-white dropped with a spoon into a dish of cream (Walsh 1859, etc)

Original Receipt in Hammond 1819;

A floating Island.
Take a pint of thick cream, sweeten with fine sugar, grate in the peel of one lemon, and add a gill of sweet white wine, whisk it well till you have raised a good froth; then pour a pint of thick cream into a China dish; take one French roll, slice it thin, and lay it over the cream as lightly as possible; then a layer of clear calves-feet jelly, or currant jelly; then whip up your cream, and lay on the froth as high as you can, and what remains pour into the bottom of the dish. Garnish the rim with sweetmeats.

Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;

Floating Islands.
1042. Whip up two spoonfuls of jelly or jam with one of white of egg; beat well; then drop it with a spoon on a dish of cream.

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