Chocolate Floating Island – ( Csokoládés madártej)

Chocolate Floating Island - ( Csokoládés madártej)
Ingredients: serves 5
1 stick vanilla bean, 2 qt/lt milk, 7 eggs, few drops lemon juice, 8 tablespoon granulated sugar, 2-3 packages vanilla sugar (3/4 oz -1 oz), 1 tablespoon unsweetened cocoa powder, 10 1/2 oz/30 dkg bittersweet baking chocolate (4 tablespoon unsweetened cocoa powder is more economical, you can dispense with the baking chocolate this way), 2 level tablespoon cornstarch (arrowroot or non-instant vanilla pudding mix), 2-3 teaspoon rum (few drops rum extract)

Cut the vanilla bean lengthwise, scrape out the inside, add everything to the milk and heat up. Beat the egg whites stiff, toward the end add a few drops lemon juice, salt, pour in the granulated sugar, and the package vanilla sugar. Remove the skin from the milk – should any have formed in the course of heating, but with the modern homogenized variety we don’t encounter this much. Using a tablespoon, scoop the egg whites into the simmering milk, turn them over about a minute later, and in another minute take them out with a slotted spoon, put them into a bowl. It is important that the milk not boil because if it is too hot the meringue will collapse. It is also important not to put too many mounds into the milk so they have room to float. Whisk the eggs with the remaining sugar, vanilla sugar, cocoa powder, cornstarch (pudding mix), and rum extract until frothy. Time to bring the milk to a near boil. If using chocolate, break it into the milk so it can melt. Blend 2-3 T into the egg mixture, pour and whisk in the rest, beating constantly. Cook for 1-2 minutes only, just until it thickens. Remove from heat and „fish out” the vanilla bean. Place into a pot filled with cold water and allow it to cool, stirring frequently. Refrigerate, along with the meringue dumplings,
separately, for 1-2 hours. To serve, float the snow-white meringues over the lovely dark chocolate sauce.

Words of Wisdom
For those who do not care for bitter tasting chocolate, use milk chocolate.

Preparation time: 35 minutes + refrigerating
Calories per serving: 762
Skill: Easy to prepare