Dish

Île flottante

Floating Island

Floating island, also known as Île flottante, is made by whisking egg whites until stiff and then poaching them in milk or cream. The poached meringue is then placed on a bed of crème anglaise, which is a rich custard made from egg yolks, sugar, and milk. The dessert is typically garnished with caramel or toasted almonds. Floating island is a low-fat and low-calorie dessert, but it is high in sugar.

European cuisine› Western European cuisine› French cuisine

Dessert

Origins and history

Île flottante, also known as floating island, is a classic French dessert that has been enjoyed for centuries. It is believed to have originated in the 17th century, and was a favorite of King Louis XIV. The dessert was named île flottante, which means floating island, because the poached meringue resembles a small island floating on the custard.

Dietary considerations

Floating island, also known as Île flottante, is naturally gluten-free and can be made dairy-free by using a non-dairy milk or cream substitute. It contains eggs and is not suitable for those with egg allergies.

Variations

Floating island, also known as Île flottante, can be made with different flavors of crème anglaise, such as vanilla, chocolate, or coffee. The poached meringue can also be flavored with citrus zest or extracts, or mixed with chopped nuts or chocolate chips. The dessert can be garnished with fresh fruit, caramel sauce, or whipped cream.

Presentation and garnishing

To ensure that the meringue poaches properly, make sure that the milk or cream is at a gentle simmer and not boiling. The meringue should be spooned into the milk or cream in small portions to prevent it from sticking together. The crème anglaise should be chilled before serving to allow it to thicken and set. Floating island, also known as Île flottante, should be presented in a clear glass or bowl to showcase the layers of meringue and custard. It can be garnished with caramel sauce, toasted almonds, or fresh fruit. The poached meringue can be shaped into different forms, such as nests or kisses, to add visual interest to the dessert.

Tips & Tricks

When making the meringue, make sure that the egg whites are at room temperature and that there is no trace of yolk in the mixture. Use a clean and dry bowl to whisk the egg whites, and add the sugar gradually while whisking. When poaching the meringue, use a slotted spoon to remove it from the milk or cream and place it on a paper towel to drain any excess liquid.

Side-dishes

Floating island, also known as Île flottante, is typically served on its own, but can be accompanied by fresh fruit or a light cookie. It pairs well with light and fruity drinks such as champagne, sparkling wine, or lemonade.