Floating Islands, also known as “île flottante” in French, is a classic and elegant dessert consisting of delicate poached meringue floating on a bed of creamy custard and topped with caramel or sauce. It’s a visually stunning dessert with a beautiful contrast of textures. Here’s a recipe for Floating Islands:
Preparation time: 30 minutes
Cooking time: 20 minutes
Chilling time: 2 hours (optional)
Ready in: 2 hours and 50 minutes
Ingredients: For the custard:
- 2 cups whole milk
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
For the meringue:
- 4 large egg whites
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
For the caramel sauce:
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 teaspoon lemon juice (optional)
Instructions:
- In a saucepan, heat the milk over medium heat until it starts to steam. Do not let it come to a boil.
- In a mixing bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until well combined.
- Gradually pour the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
- Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon. This should take about 8-10 minutes. Do not let it boil.
- Once thickened, remove the custard from heat and strain it through a fine-mesh sieve to remove any lumps. Let it cool to room temperature.
- In a clean mixing bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form.
- Gradually add the granulated sugar while continuing to beat the egg whites. Increase the speed to high and beat until stiff peaks form and the meringue is glossy.
- Bring a large pot of water to a gentle simmer. Using a spoon or an ice cream scoop, drop dollops of the meringue into the simmering water. Poach the meringue for about 2-3 minutes on each side until they are set and cooked through. You may need to poach them in batches depending on the size of your pot.
- Using a slotted spoon, transfer the poached meringue to a baking sheet lined with paper towels to drain excess water.
- For the caramel sauce, combine the granulated sugar, water, and lemon juice (optional) in a small saucepan. Cook over medium heat, swirling the pan occasionally, until the sugar dissolves and the mixture turns a golden caramel color. Remove from heat and let it cool slightly.
- To assemble, pour the cooled custard into serving bowls or a large serving dish.
- Gently place the poached meringues on top of the custard, creating a floating effect.
- Drizzle the caramel sauce over the meringues and custard.
- If desired, refrigerate the Floating Islands for at least 2 hours to chill and allow the flavors to meld together.
The Floating Islands are now ready to be served! This dessert is a delightful combination of light and airy meringue, creamy custard, and sweet caramel sauce. It’s a showstopper dessert that will impress your guests and satisfy your sweet tooth. Enjoy this elegant treat on special occasions or whenever you crave a touch of culinary elegance.
