_edited.png)
About the Recipe
Îles flottantes, or "floating islands," is a delightful French dessert featuring poached meringue islands floating on a creamy vanilla custard, topped with golden caramel and toasted almonds. This elegant dish is a perfect end to any meal.
Ingredients
60 cl whole milk
1 vanilla bean (or vanilla extract)
4 eggs, separated
110 g caster sugar
1 pinch of salt
30 g flaked almonds
60 g sugar cubes
0.5 lemon
Preparation
Method
Step 1: Prepare the Custard
Bring the milk to a boil with the vanilla bean (split lengthwise, seeds scraped into the milk). Let it infuse for 5 minutes, then remove the bean.
In a bowl, beat the egg yolks with 80 g of sugar until pale and creamy. Gradually add the hot milk while stirring.
Return the mixture to low heat and stir continuously with a wooden spoon until it thickens. Do not let it boil. The custard is ready when the foam on the surface disappears.
Cool the custard and refrigerate until needed.
Step 2: Make the Meringues
Bring 2 litters of water to a boil in a large pot.
Whisk the egg whites with a pinch of salt until stiff peaks form. Gradually add 30 g of sugar while whisking to stabilise the meringue.
Using two spoons, form oval meringue shapes and poach them in the boiling water for about 1 minute per side. Remove with a slotted spoon and drain on paper towels.
Step 3: Prepare the Garnish
Toast the flaked almonds in a dry skillet until golden.
Make a light caramel by melting the sugar cubes with a splash of lemon juice and 2 tablespoons of water until golden.
Step 4: Assemble
Pour the chilled custard into a large shallow dish or individual bowls.
Place the poached meringues (the "islands") on top of the custard.
Drizzle with the caramel and sprinkle with toasted almonds.
Serving Suggestion: Serve immediately to enjoy the contrast of textures and flavours. Bon appétit!