When I first came to France, the first dessert I had at my mother-in-law’s was Îles Flottantes—Floating Islands. I had never heard of it, nor had I ever tasted it, but I enjoyed every bite. My mother-in-law made it often, but recently, due to her poor eyesight, she stopped baking and cooking.
She has been saddened by losing the ability to do the things that once brought her so much joy. Today, I asked her to show me how to make it. She cooks much like I do—by intuition and sensation. I told her that I would be her eyes if she needed help.
The smile on her face said it all.
While this is not an exact recipe, it is an attempt to capture the essence of the dish and offer guidance for anyone who wants to try it.
Floating Islands (Îles Flottantes)
Ingredients:
For the Meringue:
- 4 large egg whites
- 4 tsp granulated sugar
For the Crème Anglaise:
- 2 cups whole milk
- 2 tbsp sugar
- 4 large egg yolks
- 1 tsp vanilla extract
For Garnish:
- 1/2 cup sugar
- 1/4 cup water
Make the Meringue:
- In a clean, dry mixing bowl, whisk the egg whites until they form soft peaks.
- Gradually add the sugar, a little at a time, continuing to beat until the meringue forms stiff, glossy peaks.
- Spoon the meringue creating “islands” in a pan of boiling water. One or two at a time.
- Gently turn the meringues over. Cooking them on all sides, until firm.
- Spoon them into strainer for a minute to drain excess water.
- Prepare the Crème Anglaise:
- In a saucepan, heat the milk over medium heat until just below boiling (small bubbles should form around the edges).
- Meanwhile, whisk together the egg yolks and sugar in a separate bowl until pale and slightly thickened.
- Gradually pour the hot milk into the egg mixture, whisking constantly to temper the yolks.
- Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon until the cream thickens enough to coat the back of the spoon (about 5-7 minutes). Don’t let it boil.
- Remove from heat and stir in the vanilla extract. Let it cool to room temperature.
- Carmel Glaze:
- In a heavy base sauce pan, add the sugar and water.
- Over medium heat stir constantly, until golden.
- Assemble the Dessert:
- Spoon a layer of crème anglaise into individual serving bowls.
- Gently place a meringue “island” on top of the crème anglaise.
- Drizzle with caramel glaze.
Serve:
- Chill the dessert in the refrigerator for 1-2 hours before serving. This allows the flavors to waken, and the dessert to set.
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