Île Flottante (Floating Island)

By Culiora

Île flottante is a classic French bistro dessert consisting of feather-light clouds of poached meringue floating on a pool of chilled vanilla custard (crème anglaise). The dessert is traditionally finished with crisp amber caramel and toasted flaked almonds for a delightful textural contrast.

• Servings: 4
• Prep time: 25 min
• Cook time: 30 min
• Total time: 55 min

Ingredients

• 5 pcs egg yolks
• 5 dl whole milk
• 1 dl heavy cream
• 75 g granulated sugar
• 1 pcs vanilla bean, split and scraped
• 1 pinch salt
• 5 pcs egg whites
• 60 g granulated sugar
• 1/2 tsp lemon juice
• 1 l water (or milk for poaching)
• 80 g granulated sugar
• 2 tbsp water
• 30 g flaked almonds

Instructions

1. Make the custard: Bring the milk, cream, and the split vanilla bean along with the scraped seeds to a simmer in a saucepan over medium heat. Remove from the heat and allow to infuse for 10 minutes.
2. Meanwhile, whisk the egg yolks and 75 g sugar together in a bowl using a hand whisk or electric mixer until pale and fluffy. Pour the warm milk mixture into the whisked eggs in a thin, steady stream while whisking continuously to temper the eggs.
3. Pour the mixture back into the saucepan. Heat over low to medium heat, stirring constantly with a wooden spoon or spatula, until the custard thickens slightly and coats the back of the spoon (approx. 82–84 °C; do not let it boil). Strain the custard through a fine-mesh sieve into a clean bowl, stir in a pinch of salt, and refrigerate until completely chilled.
4. Toast the flaked almonds in a dry skillet over medium heat until golden brown and fragrant, about 3–4 minutes. Transfer to a plate and let cool.
5. Make the meringue: Whisk the egg whites and lemon juice in a clean, grease-free bowl until soft peaks form. Gradually add 60 g granulated sugar, one tablespoon at a time, whisking continuously until you have a glossy meringue with stiff peaks.
6. Heat 1 liter of water in a wide, shallow pot or deep skillet to just below a simmer (approx. 85–90 °C; it should steam but not bubble vigorously). Shape the meringue into large quenelles (egg-shaped scoops) using two moistened tablespoons and gently release them into the liquid. Poach for 3–4 minutes per side, turning them carefully with a slotted spoon. Remove and drain on a clean kitchen towel or paper towels.
7. Make the caramel: Combine 80 g granulated sugar and 2 tbsp water in a small saucepan. Bring to a boil over medium-high heat without stirring until the sugar has melted and turned a golden amber color. Immediately remove from the heat.
8. Assemble: Divide the chilled custard among four shallow dessert bowls or deep plates. Place 1–2 poached meringue islands into each bowl. Drizzle the warm caramel over the meringues in fine threads using a spoon, and sprinkle with the toasted flaked almonds. Serve immediately.