Isle Flottante Barefoot Contessa Floating Island Ina Garten
Indulge in the elegant charm of the Isle Flottante from Ina Garten, a Barefoot Contessa twist on the classic French Floating Island dessert. This sophisticated recipe combines ethereal poached meringue "islands" floating atop a velvety crème anglaise, made from rich egg yolks, whole milk, and infused with fragrant vanilla. Topped with a luscious drizzle of caramel sauce, a dusting of powdered sugar, and optional toasted almonds for crunch, this show-stopping dessert is as beautiful as it is delicious. Perfect for dinner parties or any special occasion, this recipe brings a touch of Parisian café style to your table. Ready in just an hour, it’s a deceptively simple way to impress your guests with a timeless dessert.
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Recipe Information
Ingredients
- 6 large Egg whites
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 4 cups Whole milk
- 6 large Egg yolks
- 1 cup Granulated sugar (for crème anglaise)
- 1 whole bean or teaspoon Vanilla bean or vanilla extract
- 2 tablespoons Powdered sugar (for garnish)
- 1 cup Caramel sauce
- 2 tablespoons Sliced almonds (optional, for garnish)
Instructions
1. Begin by preparing the crème anglaise. Heat the milk in a medium saucepan over medium heat. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both the seeds and pod to the milk. Heat until it just comes to a simmer, then remove the vanilla pod and set aside.
2. In a separate bowl, whisk the egg yolks and sugar until the mixture becomes pale and thick. Gradually add the hot milk to the egg yolks while whisking constantly to temper the eggs.
3. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil. Strain the crème anglaise into a clean bowl and chill in the refrigerator.
4. To make the meringue, beat the egg whites with an electric mixer at medium speed until soft peaks form. Gradually add the sugar and vanilla extract, and continue beating until the meringue is glossy and forms stiff peaks.
5. Heat a large wide saucepan or deep skillet filled with about 2 inches of water to a gentle simmer. Use two large spoons to form oval-shaped quenelles of meringue. Gently lower them into the simmering water and poach for about 1-2 minutes on each side, flipping carefully. Remove with a slotted spoon and place on a paper towel-lined tray.
6. To assemble, ladle the chilled crème anglaise into serving bowls or plates. Place one or two poached meringue islands on top.
7. Drizzle with caramel sauce, sprinkle powdered sugar, and optionally add sliced almonds for garnish. Serve immediately and enjoy!
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 330 mg | 14% | |
| Total Carbohydrate | 104.4 g | 38% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 103.7 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 239 mg | 18% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 337 mg | 7% | |
*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.
