Floating Islands
Indulge in the delicate elegance of Floating Islands, a classic French dessert that combines airy poached meringue "islands" with a creamy pool of vanilla-infused crème anglaise. This sophisticated treat is a perfect balance of light and rich, with velvety custard complementing the cloud-like meringue. The meringue is gently poached for a soft, pillow-like texture, and the crème anglaise is infused with real vanilla bean for an irresistibly aromatic base. Ideal for special occasions or a touch of everyday luxury, this dessert can be garnished with a dusting of powdered sugar or a drizzle of caramel sauce to elevate its presentation. Easy to prepare yet utterly impressive, Floating Islands are a timeless choice for lovers of refined desserts.
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Recipe Information
Ingredients
- 4 large Egg whites
- 75 grams Granulated sugar (for meringue)
- 500 milliliters Whole milk
- 1 bean (or teaspoon) Vanilla bean (or vanilla extract)
- 4 large Egg yolks
- 90 grams Granulated sugar (for crème anglaise)
- 10 grams Powdered sugar (optional, for garnish)
- 30 milliliters Caramel sauce (optional, for garnish)
Instructions
1. Prepare the crème anglaise: In a medium saucepan, heat the whole milk over medium heat until it begins to barely simmer. If using a vanilla bean, split it lengthwise, scrape the seeds into the milk, and add the pod as well. If using vanilla extract, add it after cooking.
2. In a mixing bowl, whisk together the egg yolks and granulated sugar (for the crème anglaise) until pale and slightly thick. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
3. Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon. Do not let it boil.
4. Strain the crème anglaise through a fine-mesh sieve into a clean bowl and let it cool. Stir in vanilla extract if not using a bean.
5. Prepare the meringue 'islands': In a clean, dry mixing bowl, whip the egg whites to soft peaks using an electric mixer. Gradually add the granulated sugar (for meringue) while continuing to whip until the meringue forms stiff, glossy peaks.
6. In a wide saucepan, heat enough water or milk to poach the meringue (around 2-3 inches deep) just to a simmer—not boiling.
7. Using two spoons, shape the meringue into quenelles (oval shapes) and gently slide them into the simmering liquid. Poach for about 1-2 minutes on each side, carefully flipping once. Use a slotted spoon to remove the poached meringue and drain on a paper towel.
8. To assemble: Pour the cooled crème anglaise into serving bowls or plates. Gently place a poached meringue 'island' on top of each portion.
9. Optional garnishes: Dust the islands lightly with powdered sugar or drizzle with caramel sauce for an added touch of elegance.
10. Serve immediately and enjoy your heavenly Floating Islands!
Nutrition Facts
Calories |
1400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 491 mg | 21% | |
| Total Carbohydrate | 231.4 g | 84% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 226.1 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 747 mg | 57% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1087 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
