FLOATING ISLANDS RECIPE | BBC GOOD FOOD
Whip up some floating islands at your next dinner party, the retro-cool French dessert featuring crème anglaise, meringue and caramel
Provided by Anna Glover
Categories Dessert
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Heat the milk and vanilla in a pan until steaming. Whisk the egg yolks and sugar in a large bowl until smooth and creamy. Continue whisking while you pour the hot milk over the egg yolks in a steady stream, until combined. Transfer back to the pan, and heat over a medium-low heat, stirring constantly, until thickened, about 10 mins. It shouldn’t be custard thick, more of a thick double cream consistency. Transfer to a bowl, cover the surface with a scrunched piece of baking parchment and leave to cool. Once cool, chill until ready to serve.
- Put the egg white in a stand mixer. Whisk for 4-5 mins until you get soft peaks. With the motor still running, add the sugar 1 tbsp at a time, allowing it to be incorporated before adding the next. When all the sugar has been added, whisk for another 2-3 mins until stiff.
- Pour the milk and 200ml water into a wide pan or medium frying pan and heat until steaming, but not boiling. Add heaped teaspoons of the meringue mix into the milk, using another teaspoon to slide the meringue off the spoon, and gently poach for 3-4 mins (you don’t need to move them around). Carefully turn the meringues over and cook the other side for 3-4 mins until set. Remove the meringues from the milk and leave to cool on a plate.
- To make the caramel, heat the sugar, 1 tbsp water and pinch of salt in a small pan and cook on a medium heat until you get a lightly golden caramel, about 10 mins. Keep warm for drizzling at the end.
- To serve, briefly stir, then spoon the custard into four ramekins or small bowls. Top each with a meringue and a drizzle of caramel.
Nutrition Facts : Calories 383 calories, FatContent 12 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 58 grams carbohydrates, SugarContent 58 grams sugar, ProteinContent 10 grams protein, SodiumContent 0.5 milligram of sodium
FLOATING ISLANDS RECIPE | BON APPÉTIT
Floating Islands Recipe
Provided by Brian Leatart
Yield Makes 6 Servings
Number Of Ingredients 10
Steps:
- Scrape seeds from vanilla bean halves into heavy small saucepan; add beans. Add milk and bring to simmer over medium-high heat. Remove from heat, cover, and steep 10 minutes.
- Whisk yolks and sugar in heavy medium saucepan until thick, about 2 minutes. Gradually whisk in warm milk mixture (including vanilla beans). Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 9 minutes (do not boil). Strain custard into small bowl. Cover and chill until cold, at least 3 hours and up to 2 days.
- Lay smooth kitchen towel on work surface. Pour milk into medium (10-inch) skillet. Bring milk to simmer over medium heat.
- Using electric mixer, beat egg whites in large bowl until foamy. Add salt and beat until whites hold soft peaks. Add sugar, 1 tablespoon at a time, beating until whites are stiff and glossy. Scoop some meringue (about twice the size of an egg) onto large oval spoon. Using another large spoon and gently transferring meringue from spoon to spoon, shape meringue into smooth oval. Drop oval into milk. Quickly shape 2 or 3 more meringues, dropping each into milk. Simmer meringues 1 minute. Using heatproof rubber spatula, turn meringues over in milk. Simmer 1 minute longer (meringues will puff up while poaching). Using slotted spoon, transfer meringues to towel (meringues will deflate slightly as they cool). Repeat process, shaping and then poaching enough meringues to make total of 12. Transfer meringues to waxed-paper-lined baking sheet. Refrigerate at least 1 hour and up to 3 hours.
- Stir sugar and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat and bring to boil, brushing down sides of pan with wet pastry brush to dissolve any sugar crystals. Boil until syrup is pale golden color, occasionally swirling pan, about 6 minutes. Remove pan from heat. Let syrup cool until thick enough to fall from tines of fork in ribbons, about 8 minutes. (If caramel becomes too thick, rewarm slightly over low heat, stirring constantly.)
- Spoon some sauce into center of each plate. Arrange 2 meringues on each. Dip fork into caramel and wave back and forth over meringues so that caramel comes off in strands that harden like threads, and serve.
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FLOATING ISLANDS RECIPE | EPICURIOUS
_Îles flottantes_, puffy clouds of softly poached meringue floating on a vanilla custard sauce, may look ethereal on the plate, but this is really a homey French farmhouse dessert. It was probably devised to make ingenious use of fresh farm eggs and milk, plus a little sugar.
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- Spoon some sauce into center of each plate. Arrange 2 meringues on each. Dip fork into caramel and wave back and forth over meringues so that caramel comes off in strands that harden like threads, and serve.
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FLOATING ISLANDS II RECIPE | ALLRECIPES
This is a favorite dessert of everyone who tries it.
From allrecipes.com
Reviews 3.9
Total Time 30 minutes
Category Desserts, Custards and Puddings
Calories 219.5 calories per serving
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Reviews 3.9
Total Time 30 minutes
Category Desserts, Custards and Puddings
Calories 219.5 calories per serving
- To serve, pour custard in a dish and top with poached meringues.
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FLOATING ISLANDS RECIPE - CHRISTOPHE MORVAN | FOOD & WINE
What's innovative about the meringue Christophe Morvan prepares at Tournesol in New York City is that it's baked, not poached, so it's simple and quick.Plus: More Dessert Recipes and Tips
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- Pour the crème anglaise into shallow bowls. Cut the meringue into 4 squares. Using a spatula, transfer the squares to the bowls and serve.
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FLOATING ISLANDS | JUST A PINCH RECIPES
This unique recipe from classical French desserts, called, "Oeufs a la Neige" translates to "Eggs in the snow"..this "custard" is very ingenious and one that has also entered the traditional American culinary menu.
This is a challenging recipe- but do not be intimidated by it..once you start you will find it very easy-I know the instructions are lengthly but should be easy to follow.
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Reviews 5
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- Using a slotted spoon, carefully arrange the "egg" shapes on top of the custard. Dip a fork into the slightly cooled caramel- you will have to work quickly- and wave the fork over the dessert to form threads of caramel that crisscross and tangle. Serve immediately.. This will be challenging recipe I hope some of you make this beautiful dessert..I know you can do it!
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FLOATING ISLANDS RECIPE | MYRECIPES
From myrecipes.com
- Spoon chilled custard into a serving bowl. Mound islands on top of custard; drizzle caramelized mixture over islands. Serve immediately.
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FLOATING ISLANDS RECIPE | MYRECIPES
"We Buffetts love to end on a sweet."
From myrecipes.com
Total Time 3 hours 30 minutes
From myrecipes.com
Total Time 3 hours 30 minutes
- Assemble: Divide the crème anglaise among 8 individual shallow bowls or dessert plates. Place 1 meringue cloud in each bowl. Pour caramel over meringues, or dip a fork into the caramel, and drizzle over meringues. (If the sauce begins to thicken, simply reheat it over low until it returns to drizzling consistency.) Garnish with fresh raspberries, if desired.
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FLOATING ISLANDS RECIPE | FOOD NETWORK
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May 11, 2000 · Directions. Instructions Checklist. Step 1. Separate two of the eggs. In top of double boiler, combine 1 whole egg and 2 yolks with 1/4 cup sugar and the salt, whisking until smooth. Whisk in the milk and cook over simmering water, stirring constantly with a spatula or wooden spoon. When the custard thickens enough to coat the back of a spoon ...
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FLOATING ISLANDS RECIPE - BBC FOOD
Method. For the crème anglaise, heat the milk and vanilla seeds in a saucepan over a medium heat. Simmer for 4-5 minutes. Whisk together the egg yolks and sugar in a mixing bowl.
From bbc.co.uk
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FLOATING ISLANDS II RECIPE | ALLRECIPES
Oct 09, 2000 · Remove milk from heat and set aside. Step 3. Beat eggs and egg yolks in a large bowl. Beat in 1/2 cup sugar. Stir in milk from the saucepan. Step 4. Cook milk mixture in a double boiler over simmering water, stirring constantly, until mixture thickens enough to coat the back of a metal spoon.
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FLOATING ISLANDS RECIPE - BBC FOOD
Method. For the crème anglaise, heat the milk and vanilla seeds in a saucepan over a medium heat. Simmer for 4-5 minutes. Whisk together the egg yolks and sugar in a mixing bowl.
From bbc.co.uk
From bbc.co.uk
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FLOATING ISLANDS RECIPE - GREAT BRITISH CHEFS
A classic dessert that should never have been confined to the annals of 'retro cuisine', this recipe for floating islands (or iles flottantes) is a masterclass in smooth, creamy indulgence.Soft meringues are poached in milk, served with an equally silky custard.. This recipe is taken from The Book of St John by Fergus Henderson and Trevor Gulliver (Ebury, £30).
From greatbritishchefs.com
From greatbritishchefs.com
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FLOATING ISLANDS RECIPES - BBC FOOD
Floating islands recipes. A classic French comfort food, floating islands (or îles flottantes) are meringues poached in custard and topped with a caramel sauce. Michel Roux shows you how easy it ...
From bbc.co.uk
From bbc.co.uk
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BEST FLOATING ISLAND RECIPE - HOW TO MAKE EASY ILE FLOTTANTE
Feb 02, 2018 · Add about 1/3 of the milk mixture to the yolk mixture, whisking constantly. Return the mixture to the pot, whisking well to combine. Continue to heat over medium low heat until the mixture is thick enough to coat the back of a spoon. Stir constantly. Strain the sauce and chill in the refrigerator until nicely cold. Meanwhile, make the meringues.
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FLOATING ISLANDS WITH SPUN SUGAR RECIPE | PBS FOOD
This Floating Islands with Spun Sugar recipe appears as the technical challenge in the Desserts episode of Season 2 of The Great British Baking Show.
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FLOATING ISLAND DESSERT RECIPE - MY GORGEOUS RECIPES
Jun 24, 2021 · Floating Island Dessert, a scrumptious recipe of poached meringues floating over crème anglaise (vanilla custard), a smooth and silky cream made with milk, egg yolks, sugar and vanilla. It’s a very easy treat to make, and quick too.
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FLOATING ISLANDS (OEUFS A LA NEIGE) - SAVEUR
Jan 19, 2007 · Floating Islands (Oeufs a la Neige) Published Jan 19, 2007 5:00 AM Recipes SHARE “Eggs in the snow” is one of the most ingenious of classical French desserts, and one that has also entered the ...
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FLOATING ISLAND DESSERT - SWEETASHONEY - SAH
May 13, 2014 · There are two ways to serve these floating islands recipe: Cold – Store the custard and cooked poached eggs in the fridge in an airtight container for a few hours before serving. Lukewarm – Some French restaurants serve the custard cold with lukewarm poached eggs. In this case, prepare the custard a few hours or the day before serving.
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From sweetashoney.co
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FLOATING ISLAND RECIPE - DAVID LEBOVITZ
Apr 01, 2015 · 2. Make an ice bath by nesting a medium size metal bowl in a large bowl filled with ice and a little cold water. Set a mesh strainer over the top. 3. Heat the milk until steaming. Whisk some of the warmed milk mixture into the egg yolks, then scrape the warmed yolks back into the saucepan.
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From davidlebovitz.com
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