French

Île flottante

A classic French dessert of tender poached meringue floating on chilled vanilla crème anglaise. A thin drizzle of amber caramel and toasted almonds gives it the familiar contrast of silk, cloud, and crunch.

Ingredients

• Large eggs, separated2
• Whole milk300 ml
• Vanilla bean, split and scraped1/2
• Caster sugar, for crème anglaise40g
• Caster sugar, for meringue20g
• Fine salt1 pinch
• Caster sugar, for caramel50g
• Water1 tbsp
• Sliced almonds, lightly toasted10g

Method

1. Pour the milk into a wide saucepan, add the vanilla bean and seeds, and bring just to a gentle simmer.
2. Whisk the egg whites with the salt until foamy, then gradually add 20g sugar and whisk to glossy medium-firm peaks.
3. Using two large spoons, shape the meringue into 4 oval quenelles and poach them in the barely simmering vanilla milk for about 1 minute per side.
4. Lift the poached meringues out with a slotted spoon, drain on a clean tea towel or paper towel, and refrigerate until ready to serve.
5. Strain the vanilla milk into a clean pan or jug and top it back up to 250 ml with a little fresh milk if it has reduced.
6. Whisk the egg yolks with 40g sugar in a bowl until slightly pale.
7. Gradually whisk the hot vanilla milk into the yolks, then return the mixture to a clean saucepan.
8. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the crème anglaise lightly coats the back of the spoon, about 82–84°C; do not boil.
9. Immediately strain the crème anglaise into a bowl, let it cool, then chill until cold.
10. Put 50g sugar and 1 tablespoon water in a small saucepan and cook without stirring until it turns a clear amber caramel.
11. Divide the chilled crème anglaise between 2 shallow bowls.
12. Place 2 poached meringues on each pool of crème anglaise, drizzle with warm caramel, and scatter with toasted sliced almonds.

Common questions