Egg white island floating in crème anglaise? That’s tradition at its finest.
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.
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.
Pairing Suggestions
Île Flottante pairs well with a chilled glass of French 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.
Ingredients For
-
-
-
7 fl oz
-
x 6
-
2 oz
-
-
-
4 tbsp
-
4 oz
-
4 tbsp
-
3.80 fl oz
-
-
-
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.
4
Leave to cool, then refrigerate.
5
Îles Flottantes: Preheat the oven to 230°F. Grease four 3 inch (and 1,5 inch 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, add the vanilla seeds and lemon juice to the egg whites.
7
In another bowl, mix the sugar and egg white powder, then add this to the egg whites. Whisk with electric beaters until stiff peaks form. Transfer the mixture to a piping bag and pipe it into the prepared metal rings, filling them almost to the top.
8
Pour milk into the roasting tray to a depth of about 5mm. Cover with foil and bake for 8-10 minutes. Remove the foil and let the meringues cool in the tray. To serve, place the meringues on plates, pour the vanilla anglaise around them, and drizzle with caramel and pink praline on top.
Tags
Our latest recipes
