Portuguese floating islands (Farófias) with cream milk (Leite creme)

There were 7 egg whites left from the leite creme recipe. What to do with them?

Neuza Costa (www.saborintenso.com) matches farófias with leite creme. It's floating islands Portuguese way. 

Instead of pouring all the leite creme in dessert bowls, I decided to use half of it for the farófias.

Serves: 6 persons.

Ingredients:

• ½ litre of milk
• 2 lemon peels
• 1 cinnamon stick
• 7 egg whites
• pinch of salt
• 8 tbsp sugar
• ½ recipe of leite creme

Method:

1. In a pan, heat the milk with the lemon peels and the cinnamon stick. Let it boil and then bring the heat down to a simmer.
   
   
   
2. Whisk the egg whites with a pinch of salt to soft peaks. Then add the sugar, a spoon at a time, and whisk to hard peaks.
   

   

   
   
   
3. Remove the lemon peels and the cinnamon stick from the milk.
4. Add 1 tbsp of egg whites to the milk at a time and let them cook for a minute each side. Remove from the milk and place in a serving tray. There was a little milk at the bottom of the serving tray. I tilted the tray to get the majority of the milk out and one of the floating islands almost escaped so be careful. In the end the tray had a little milk left but the consistency of the floating islands didn't seem to have been affected.
   

   
   
   
5. Sieve the remaining milk, add more to get the ½ litre needed to make leite creme and then proceed as per the previous recipe.
   
   
   
6. Pour the leite creme on top of the farófias. I let the leite creme cool down for 15 min before pouring it as I was worried it would 'melt' the floating islands. 
   
   
   
7. Refrigerate.
8. Sprinkle cinnamon on top before serving.