Egg white island floating in crème anglaise? That’s tradition at its finest. Check out the recipe from London's French institution Brasserie Zedel.
Everything You Need To Know About French Île Flottante
History and Origin of Île Flottante
Île Flottante, or "Floating Island," has been on French tables for centuries. Its origins are humble, believed to have come from traditional French farmhouse kitchens where clever cooks would whip up sweet treats with eggs, sugar and milk. Over time it became a Parisian bistro classic and its light meringue "islands" floating on vanilla anglaise captured the hearts of foodies everywhere.
Today it’s on every dessert menu, from rural inns to Michelin starred restaurants, loved for its simplicity and sophistication.
What’s in Île Flottante?
The main ingredients are simple and beautiful: meringue made from egg whites and sugar, crème anglaise made from egg yolks, milk and vanilla, and a drizzle of caramel. A pinch of salt in the meringue and a teaspoon of cornstarch in the custard. Optional garnishes like toasted almonds, praline or a sprinkle of spun sugar make it a work of art.
Tips for Île Flottante Perfection
Make sure your egg whites are at room temperature before you start, that helps them whip up to stiff peaks easier. Don’t overcook the anglaise, keep the heat low and stir constantly so it doesn’t curdle. For a personal touch try adding a pinch of citrus zest to the meringue or infusing the anglaise with lavender or star anise. These little tweaks will give it a boost without changing the classic.
How to Make the Crème Anglaise
Crème anglaise is the base of île flottante. Whisk together egg yolks and sugar until pale and fluffy. Heat milk and cream with a split vanilla bean, then pour the hot mixture into the yolks while whisking. Return to the stove and cook over medium heat, stirring until it thickens to coat the back of a spoon. Strain and chill before serving to get a smooth texture.
How to Make the Meringue for Île Flottante
To create the perfect meringue, whip egg whites with sugar and a pinch of cream of tartar or salt until they form stiff peaks. For poached meringue, shape the mixture with a spoon and gently lower it into simmering milk, cooking for a few minutes on each side. For a baked variation, pipe the meringue into desired shapes on a parchment-lined tray and bake at a low temperature until golden and crisp. Both methods result in a light, airy texture that pairs beautifully with crème anglaise.
Variations on the Classic Île Flottante
The classic île flottante is poached meringue and crème anglaise but there are many variations. Oeufs à la neige or “snow eggs” is a similar dessert often served with a lighter custard. Baked meringues are crisper, flavoured creams like chocolate or coconut are modern. For a fruitier version try orange blossom infused custard or a drizzle of strawberry sauce. Praline, spun sugar or toasted almonds are great toppings.
How to Serve Île Flottante
Serve chilled in a bowl or deep plate with the meringue floating on a pool of crème anglaise. Drizzle with caramel sauce and top with toasted almonds or praline for crunch. This dessert can be made ahead so it’s perfect for holidays or special occasions. Keep it refrigerated until ready to serve and watch your guests devour every bite.
Pairing Suggestions
Île Flottante pairs well with a chilled glass of dessert wine, like a Sauternes or a light, floral Muscat, that will match the sweetness of the meringue and the vanilla of the anglaise. For a more festive touch, try a glass of Champagne. For a non-alcoholic option try a fragrant herbal tea, like chamomile or a delicate jasmine, to enhance the dessert’s flavours without overpowering them.
Ingredients For
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200 ml
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x 6
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60 g
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x 4
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110 g
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8 g
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110 ml
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Preparation
1
Vanilla Anglaise: Scrape the seeds from the vanilla pod and add them, along with the pod, to a pan with the cream and milk. Bring to a boil.
2
In a bowl, whisk the egg yolks and caster sugar until smooth. Pour a third of the hot cream mixture over the yolks and mix well. Return the mixture to the pan and cook over low heat, stirring constantly with a wooden spoon until it thickens slightly.
3
Remove from heat and discard the vanilla pod. Let the sauce cool, then refrigerate.
4
Leave to cool, then refrigerate.
5
Îles Flottantes: Preheat the oven to 110°C. Grease four 7.5 cm (and 4 cm deep) stainless steel mousse rings, and the base of a roasting tray. Place the rings in the tray and set a second tray filled with hot water at the bottom of the oven to create steam.
6
In a bowl, scrape the vanilla seeds into the egg whites and add the lemon juice.
7
In a second bowl, whisk the sugar and egg white powder, then add to the egg whites. Using electric beaters, whisk to firm peaks. Transfer to a piping bag and pipe into the metal rings, filling them nearly to the top.
8
Pour the milk into the roasting tray; it should be 5mm deep. Cover with foil and bake for 8–10 minutes. Remove from the oven, take off the foil and cool in the tray. Put the meringues on plates, pour the vanilla anglaise around and drizzle caramel and pink praline on top.
