Îles Flottante is French dessert that consists of a cooked meringue served with a creamy sauce make of egg yolks, in this case, the crème anglaise. The look is very similar to floating island on the plate. In our family in Brazil, it's known as 'ovos nevados'
My mum used to prepare this recipe at least once a month for a weekend treat. At the time, she placed each individually cooked meringue in a large deep porcelain bowl, very similar to the one below but large! And we would help ourselves. I just adore the silky yellow cream with speckles of vanilla seeds.
This recipe for me defines sweet comfort food. Delicate and incredibly tasty carries me right way back to my childhood in the first spoonful. Try eating it with your eyes closed; It's an amazing feeling.
This recipe is a crowd pleaser. Everyone loves it, but few people think of making it. It is not too complicated. You can prepare the custard / crème Anglaise the day before.
Îles flottantes recipe
3 egg whites, room temperature
120g caster sugar
500 ml of whole milk
1)In a thoroughly clean, degreased and dry bowl beat the egg whites until soft peaks. Gently add the sugar and continue beating until it forms stiff peaks.
2)Bring the milk to a boil in a deep pot, meanwhile, with the help of two spoons cast meringue forming quenelles. It can also be cast in spoonfuls.
3)Lower the heat and place the meringue in the simmering milk, cook then gently for 15 seconds on each side. Place another batch of a maxim of three a time and place on a plate. At the end there will be some milk left, sieve it and reserve it.
3 egg yolks (at room temperature)
300 ml of whole milk
45g icing sugar
1 vanilla bean
1)Open the vanilla bean in half, scrape the seeds and place in a separate pan with the leftover milk place over medium heat.
2)Remove the film from the yolks and beat with the sugar in a small bowl until pale. Reserve
3)Once the milk starts to boil turn off the heat and turn half of it into the yolk mixture, mixing vigorously with a whisk.
4)After that, turn the yolk into the milk in the pan and stir over low heat until thickened. To find the right pass point the finger on the back of a spoon, it should be a clean stroke.
5)Turn off the heat, allow to cool and arrange the cream in bowls with meringue quenelles on top.
6)Chill and serve cold.
Tip: I made this dessert with coconut milk - it's delicious!
|Îles Flottantes pairing with Cremant de Loire|
Grapes: Chenin Blanc and Chardonnay, with a creamy texture in the mouth and fruity finish in the palate., complex aromas of white flowers well balanced sparkling wine is full bodied with good length. Rich and very refreshing a great pair with desserts.
Available from Oxford Wine Company RRP: £13.99
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