Delicate Clouds: A Modern Twist on Île Flottante

Ingredients

• For the meringue: For the meringue:
• 4 large egg whites 4 large egg whites
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the custard: For the custard:
• 500ml (2 cups) whole milk 500ml (2 cups) whole milk
• 4 large egg yolks 4 large egg yolks
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 1 vanilla bean, split lengthwise and seeds scraped out 1 vanilla bean, split lengthwise and seeds scraped out
• For the caramel sauce (optional): For the caramel sauce (optional):
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 60ml (1/4 cup) heavy cream 60ml (1/4 cup) heavy cream
• For garnish: For garnish:
• Toasted almonds, chopped Toasted almonds, chopped

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 45g, 40g
• Protein: 9g
• Fiber: 0g
• Salt: 0.2g

Preparation

1. 1.
   In a clean mixing bowl, whisk the egg whites until soft peaks form. Gradually add the sugar while continuing to whisk until stiff peaks form. Fold in the vanilla extract.
2. 2.
   Bring a large pot of water to a gentle simmer. Using a spoon or an ice cream scoop, drop dollops of the meringue mixture into the simmering water. Poach for about 3-4 minutes on each side until the meringue is set and cooked through. Remove with a slotted spoon and place on a paper towel to drain excess water.
3. 3.
   In a separate saucepan, heat the milk over medium heat until it reaches a gentle simmer. In a mixing bowl, whisk together the egg yolks, sugar, and vanilla bean seeds until well combined. Slowly pour the hot milk into the egg mixture while whisking continuously.
4. 4.
   Return the custard mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon. Remove from heat and strain the custard through a fine-mesh sieve to remove any lumps or vanilla bean remnants.
5. 5.
   Divide the custard among serving bowls or glasses. Gently place the poached meringue on top of the custard.
6. 6.
   Optional: To make the caramel sauce, heat the sugar in a small saucepan over medium heat until it melts and turns amber in color. Remove from heat and carefully whisk in the heavy cream until smooth. Drizzle the caramel sauce over the meringue and sprinkle with toasted almonds.
7. 7.
   Serve the Île Flottante immediately or refrigerate for a few hours to allow the flavors to meld together.

Treat your ingredients with care...

• Egg whites — Ensure that there are no traces of egg yolk in the whites, as even a small amount can prevent the meringue from properly forming.
• Vanilla bean — Scrape out the seeds carefully using the back of a knife. The seeds add intense flavor to the custard.

Tips & Tricks

• Make sure the meringue is cooked through by gently pressing the center. It should feel firm but still have a slight give.
• For a twist, infuse the custard with a hint of citrus zest, such as lemon or orange.
• If you prefer a sweeter custard, increase the amount of sugar in the custard recipe.
• To save time, you can use store-bought caramel sauce instead of making it from scratch.
• Serve the Île Flottante chilled for a refreshing dessert experience.

Serving advice

Serve the Île Flottante chilled or at room temperature for the best flavor and texture. Garnish with additional toasted almonds for an extra crunch.

Presentation advice

To create an elegant presentation, use transparent glass bowls or glasses to showcase the layers of custard and meringue. Drizzle the caramel sauce in a decorative pattern and sprinkle with toasted almonds for a visually appealing finish.