A blade shines in the darkest of the nights
Ho! Ho! Ho! Merry Christmas!
This Christmas, Santa is bringing lots of presents for everyone as they have been good through out the whole year, especially Little One who has been sleeping through the night for the past month. Her mommy told her every night before she sleeps 'If you sleep through the night every night, Santa will bring you lots of presents but if you don't, Santa will know and will not bring you any presents'. To my surprise, she whispered secretly to my ear: 'Shh! Mommy, don't tell Santa if I didn't sleep through the night. It stays a secret between us.' LOL! I told her 'Mommy can't lie to Santa. He knows everything and can see straight away if I lied. Now be good and sleep through the night like a big girl' Sleep through the night she did except for a few times where she was woken up by noises made by the radiators or some storm.
This year like every other year, we celebrate Christmas and New Year with traditional dishes like foie gras, scalop sautée with butter vinegared onion sauce (delicious!), good wine and desserts like home-made chocolate truffles, orangettes etc. However this year, together with my sister-in-law, we got a little zealous a bit earlier and made a classic Italian cookie, amaretti and a great French classic, îles flottantes.
Îles flottantes, literally translated as floating islands, is one of the great desserts of classic French cuisine. It's basically a lightly cooked meringue floating in custard sauce, crème anglaise. This dessert is a prominant feature on the menu of many French restaurants (along with crème brûlée) and tourists like you and me (well before I came to live in France) who don't know any better pay an indecent amount of money just for the taste of it. Well, now you don't have to travel all the way to France to savour it, you can do so at home - it's a rather easy dessert to make.
It's one of the funniest dessert: it's like sweet clouds floating on a lake of vanilla! The meringue is light and fluffy and goes well with the cream.
Alternatively, you either poach spoonfuls of the egg white in boiling water, or in microwave oven on low power for 45 seconds (I haven't tried this out) or in a pot of hot milk for 2 minutes.