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Floating Island (Île Flottante) Recipe

Introduction

Floating Island, or Île Flottante, is a delicate French dessert that dates back centuries. It consists of light and airy meringue "islands" floating on a rich and creamy vanilla custard sauce called crème anglaise. The meringue is traditionally poached in milk or water, giving it a tender texture. This dessert is both elegant and delicious, a perfect ending for a sophisticated meal or a special occasion.

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Ingredients

For the Meringue:

• 4 large egg whites

• 1 cup granulated sugar (200 grams)

• A pinch of salt

• 1 teaspoon vanilla extract or vanilla bean paste

For the Crème Anglaise (Vanilla Custard Sauce):

• 4 large egg yolks

• 1/2 cup granulated sugar (100 grams)

• 2 cups whole milk (480 ml)

• 1 vanilla bean (or 1 teaspoon vanilla extract)

• Pinch of salt

Optional Garnishes:

• Caramel sauce or drizzle (as in your images)

• Toasted almonds or other nuts

• Fresh berries or mint leaves

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Equipment Needed

• Mixing bowls

• Electric mixer or whisk

• Saucepan

• Large shallow pan or skillet (for poaching meringue)

• Slotted spoon

• Fine sieve or strainer

• Glass or ceramic serving dish

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Step-by-Step Instructions

Part 1: Prepare the Crème Anglaise (Vanilla Custard Sauce)

1. Prepare the vanilla bean:
   If using a vanilla bean, split it lengthwise and scrape out the seeds. Add both seeds and pod to the milk.

2. Heat the milk:
   In a medium saucepan, heat the milk with the vanilla bean and seeds over medium heat until it’s just about to boil. Remove from heat and let it infuse for about 10 minutes.

3. Whisk the egg yolks and sugar:
   In a bowl, whisk together the egg yolks, sugar, and a pinch of salt until the mixture is pale and slightly thickened.

4. Temper the egg yolks:
   Slowly pour a small amount of the hot milk into the egg yolk mixture while whisking constantly. This is called tempering and prevents the eggs from scrambling.

5. Combine and cook:
   Pour the tempered egg mixture back into the saucepan with the rest of the milk. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens and coats the back of the spoon. This will take about 5-8 minutes. Do not let it boil, or the eggs will curdle.

6. Strain and cool:
   Remove the vanilla bean pod and strain the custard through a fine sieve to ensure smoothness. Pour into a bowl and let cool to room temperature, then refrigerate until ready to serve.

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Part 2: Prepare the Meringue "Islands"

1. Whip the egg whites:
   In a clean, dry bowl, whisk the egg whites with a pinch of salt until soft peaks form.

2. Add sugar gradually:
   Gradually add the sugar, one tablespoon at a time, while continuing to whisk until you get stiff, glossy peaks.

3. Add vanilla:
   Fold in the vanilla extract gently.

4. Poach the meringue:
   Bring a large shallow pan of water or milk to a gentle simmer. Using a large spoon or ice cream scoop, gently drop mounds of meringue onto the simmering liquid.

5. Cook the meringue:
   Poach for about 1-2 minutes on each side, flipping carefully with a slotted spoon. The meringues should be firm but still tender.

6. Drain:
   Remove the meringue islands from the liquid and drain them on paper towels or a clean kitchen cloth.

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Part 3: Assemble the Floating Island

1. Pour the chilled crème anglaise into a serving dish or individual bowls.

2. Place the meringue islands gently on top of the custard.

3. Drizzle with caramel sauce or melted butter mixed with sugar (as seen in your photos).

4. Optional: Garnish with toasted nuts or fresh berries for added texture and flavor.

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Tips for Success

• Use room temperature eggs: They whip better and give more volume.

• Be gentle when folding in vanilla: To keep the meringue light.

• Monitor temperature carefully: For both custard and poaching liquid.

• Make ahead: The custard can be made a day ahead; poach meringue just before serving for freshness.

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Variations

• Chocolate Floating Island: Add cocoa powder to the custard or drizzle chocolate sauce on top.

• Coffee Flavored: Infuse custard with coffee beans or espresso.

• Fruit Topping: Add a layer of fresh fruit or fruit compote under the meringue islands.

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Nutritional Information (approximate per serving)

• Calories: 250-300 kcal

• Protein: 6 g

• Carbohydrates: 40 g

• Fat: 6 g

• Sugar: 35 g

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Cultural Notes

Floating Island is a timeless French dessert celebrated for its lightness and balance of textures. The custard offers a creamy counterpoint to the airy meringue, while the caramel adds a touch of bitterness to balance the sweetness.