Floating Island Or "Ille Flottante" by Michele Cooper - Musely
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Floating Island Or "Ille Flottante"

posted in Food & Drink > Recipes
  • "Floating Island" or "Ille Flottante" is a classic light French dessert, that is made mostly of egg white. This dessert is served simply with custard and the poached meringue just float dreamily like clouds in it. You can top it with caramel or dust it with praline.. but i can say it tastes divine...

    Recipe source : The Hungry Australian

  • Ingredients
    For the custard
    Milk 1 cup
    Fresh Cream - 1/2 cup
    Castor Sugar - 1/2 cup
    Vanilla essence - 1 sp
    Egg yolks - 3

    For the meringue
    Egg whites - 3
    Castor Sugar - 1/2 cup
    Milk - 1 cup

    For Caramel Sauce
    Sugar - 150 gms
    Water - 100 ml

  • Preparation
    For the custard
    Heat milk in a heavy bottomed pan with vanilla essence until gently simmering. Turn off. Keep aside.
    Meanwhile, whip egg yolks and sugar for a couple of times, until thick and pale in colour.
    Pour the milk mixture , fresh cream into the yolk mixture and mix together thoroughly.
    Rinse out the sauce pan and then pour the entire custard mixture back into the pan.
    Heat on low flame for 10 - 15 minutes, stirring constantly, until you get a thick and cream custard.
    Turn off and leave it to cool.Chill in refrigerator.

  • For the Meringue
    Whisk egg whites until peaks form. Then add in the sugar, a little at a time, until meringue is glossy and stiff.
    Heat milk in a large, deep frying pan and bring to a slow simmer.
    Using a large spoon, drop two or three spoonfuls of the meringue mixture into the milk and poach for a minute on both the sides. (Be careful it might break).
    Caramel Sauce
    Combine sugar and water, cook till the sugar dissolves completely and caramel is been formed.

  • To serve
    Pour 2 -3 spoon custard into low bowls.
    Gently lift an island out of the milk with a flat spoon, tap and remove the excess milk and place gently on top of the custard .
    Garnish with caramel sauce or with nuts or praline.

    NOTE: caster sugar in the USA is fine ground granulated sugar

  • Thanks for looking!

    This is not my recipe. I merely shared it.
    Please see the original article at the link provided below:



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