Feeling like your broiled fish need something to float around? How about a floating island? Or, more specifically: “The Flooting Island, a pretty Dish for the Middle of a Table at a second Course, or for Supper.” This dish is also published in the Christmas Confections book, like the Macaroons featured in Monday’s post. The original version featured citrus, different types of jelly, and cream. Here’s a modern variation:
Floating Island (Modern)
3 cups cream
1 cup raspberry or strawberry puree
1/2 cup sugar
1 package yellow cake mix, prepared according to package directions and cut into 3-inch pieces
Line a 9 x 13-inch glass baking dish with cake pieces. Mix cream, fruit puree, and sugar and pour over cake. Top
with whipped cream. Chill and serve. Serves 6 to 8.
Our final recipe, posted tomorrow, will be a more traditional dessert that features some uncommon ingredients.