Île flottante Recipe

Île flottante Recipe

Île flottante or floating island is a popular dessert originating from France, consisting of meringues that are poached in vanilla custard and often topped with caramel sauce and toasted almonds. The meringues are usually made from whipped egg whites, sugar, and vanilla extract.

 

This classic dessert is one of the staples of French comfort food, although it is popular internationally, sometimes with small tweaks and variations, in countries such as Austria (Schneenockerln), Hungary (Madártej), Croatia and Serbia (šnenokle), and Italy (uova di neve).

 

 

RECIPE INGREDIENTS

2 1/2 cups sugar, divided

1 cup water, divided

1 1/2 teaspoons pure vanilla extract, divided

1 1/2 cups (5 ounces) sliced almonds

8 extra-large egg whites, at room temperature

1/8 teaspoon kosher salt

1/4 teaspoon cream of tartar

Creme Anglaise:

4 extra-large egg yolks

1/2 cup sugar

1 teaspoon cornstarch

1 3/4 cups scalded milk

1 teaspoon pure vanilla extract

1 1/2 teaspoons Cognac

Seeds of 1/2 vanilla bean, optional

 

 

DIRECTIONS ON Île FLOTTANTE RECIPE

Preheat the oven to 350 degrees F.

Making caramel:

Over medium heat, heat 1 1/2 cups of the sugar and 1/2 cup water in a saucepan until the sugar dissolves. Cook until the syrup turns a warm caramel color. Swirl it in the pan. Don’t stir

Remove from the heat, gradually add 1/2 cup water and 1/2 teaspoon of the vanilla. Stir and cook over high heat until the caramel reaches 230 degrees F (thread stage) on a candy thermometer. Set aside.

 

Making praline:

Combine the almonds with 1/4 cup of the caramel and spread them on a sheet pan lined with parchment paper. Bake for 10 to 12 minutes, until the almonds are lightly browned. Allow to cool at room temperature and then break up in pieces.

Lower the oven to 250 degrees F. Line 2 sheet pans with parchment paper.

 

Making meringues:

Whisk the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment on medium speed until frothy.

Turn the mixer on high speed and add the remaining 1 cup of sugar. Beat until the egg whites are very stiff and glossy. 

Whisk in the remaining teaspoon of vanilla. With dessert spoons place 12 mounds of meringue on the parchment paper and bake for 20 minutes, or until a cake tester comes out clean.

 

Creme Anglaise:

Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick. Reduce to low speed, and add the cornstarch.

Slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. 

The custard will coat the spoon like heavy cream. Don’t cook it above 180 degrees F or the eggs will scramble!

Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using, and chill.

 

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RECIPE VIDEO

 

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Île flottante Recipe

Rating: 5.0/5

( 1 voted )

Serves: 2 Prep Time: 30 Minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 300 calories 10 grams fat

Ingredients

2 1/2 cups sugar, divided
1 cup water, divided
1 1/2 teaspoons pure vanilla extract, divided
1 1/2 cups (5 ounces) sliced almonds
8 extra-large egg whites, at room temperature
1/8 teaspoon kosher salt
1/4 teaspoon cream of tartar
Creme Anglaise:
4 extra-large egg yolks
1/2 cup sugar
1 teaspoon cornstarch
1 3/4 cups scalded milk
1 teaspoon pure vanilla extract
1 1/2 teaspoons Cognac
Seeds of 1/2 vanilla bean, optional

Instructions

• Preheat the oven to 350 degrees F.
• Making caramel:
• Over medium heat, heat 1 1/2 cups of the sugar and 1/2 cup water in a saucepan until the sugar dissolves. Cook until the syrup turns a warm caramel color. Swirl it in the pan. Don't stir
• Remove from the heat, gradually add 1/2 cup water and 1/2 teaspoon of the vanilla. Stir and cook over high heat until the caramel reaches 230 degrees F (thread stage) on a candy thermometer. Set aside.
• Making praline:
• Combine the almonds with 1/4 cup of the caramel and spread them on a sheet pan lined with parchment paper. Bake for 10 to 12 minutes, until the almonds are lightly browned. Allow to cool at room temperature and then break up in pieces.
• Lower the oven to 250 degrees F. Line 2 sheet pans with parchment paper.
• Making meringues:
• Whisk the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment on medium speed until frothy.
• Turn the mixer on high speed and add the remaining 1 cup of sugar. Beat until the egg whites are very stiff and glossy.
• Whisk in the remaining teaspoon of vanilla. With dessert spoons place 12 mounds of meringue on the parchment paper and bake for 20 minutes, or until a cake tester comes out clean.
• Creme Anglaise:
• Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
• Slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened.
• The custard will coat the spoon like heavy cream. Don't cook it above 180 degrees F or the eggs will scramble!
• Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using, and chill.

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