Floating Island

Transport your taste buds to a world of refined French elegance with Floating Island, a classic dessert that’s as stunning as it is delicious. This recipe features light, airy poached meringue clouds delicately floating atop a pool of creamy vanilla-infused crème anglaise. Split vanilla bean imparts an aromatic depth, while a drizzle of golden caramel adds a luscious, slightly bitter-sweet finish to every bite. Perfectly balanced in texture and flavor, this sophisticated dessert showcases the art of French patisserie while remaining achievable for home cooks. Ideal for dinner parties or special occasions, Floating Island is sure to impress with its ethereal presentation and luxurious taste.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 large Egg whites
• 100 grams Granulated sugar
• 500 ml Whole milk
• 1 whole Vanilla bean
• 4 large Egg yolks
• 50 grams Granulated sugar (for crème anglaise)
• 100 grams Granulated sugar (for caramel)
• 2 tablespoons Water

Directions

Step 1

Separate the egg whites and yolks into two clean bowls. Reserve the yolks for the crème anglaise.

Step 2

In a large mixing bowl, beat the egg whites until soft peaks form. Gradually add 100 grams of sugar, continuing to beat until the mixture forms stiff, glossy peaks.

Step 3

In a wide saucepan, heat the milk over medium heat until it reaches a gentle simmer. Split the vanilla bean, scrape out the seeds, and add both the seeds and the pod to the milk.

Step 4

Using two spoons, shape the meringue into oval quenelles. Gently lower the quenelles into the simmering milk and poach them for 2 minutes on each side. Remove them with a slotted spoon and set aside on a baking sheet lined with parchment paper.

Step 5

Strain the poaching milk into a clean saucepan to remove any meringue residue and the vanilla pod.

Step 6

In a separate bowl, whisk the egg yolks with 50 grams of sugar until pale and creamy. Gradually add the warm milk to the yolk mixture, stirring continuously to temper the eggs.

Step 7

Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. Be careful not to let it boil. This forms the crème anglaise.

Step 8

Strain the crème anglaise through a fine sieve into a clean bowl, cover with plastic wrap to prevent a skin from forming, and let it cool to room temperature. Then refrigerate until ready to serve.

Step 9

To make the caramel, combine 100 grams of sugar and 2 tablespoons of water in a small saucepan. Cook over medium heat without stirring until the sugar dissolves and turns a deep amber color. Remove from heat immediately to avoid burning.

Step 10

To assemble, pour the chilled crème anglaise into shallow bowls. Place a few poached meringue quenelles on top, and drizzle with the caramel. Serve immediately and enjoy!

Nutrition Facts

Serving size	1000.2 grams (1000.2g)

Amount per serving	% Daily Value*
Calories	1580

Total Fat 34.60g	44%
Saturated Fat 16.00g	80%
Polyunsaturated Fat 0.60g
Cholesterol 800mg	267%
Sodium 451mg	20%
Total Carbohydrate 280.10g	102%
Dietary Fiber 0.00g	0%
Total Sugars 276.80g
Protein 41.80g	84%

Vitamin D 300IU	1501%
Calcium 740mg	57%
Iron 2mg	12%
Potassium 1098mg	23%

*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.

Source of Calories

Fat: 19.5%

Protein: 10.5%

Carbs: 70.1%