The Cookery Book

Learn how to make these easy Iles Flottantes dessert, a classic french dessert idea that perfect for holiday entertaining! Easy and impressive to serve (and the whole thing can be made ahead of time! Even better!)

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BETH’S ILE FLOTTANT RECIPE:
Serves 6 . (**For Printable Recipe Click here** http://bit.ly/2DSMfPe)

For Meringue:
4 Egg whites (reserve egg yolks for the crème anglaise)
¼ tsp (1.25ml) cream of tartar or 1 tsp fresh lemon juice
2 tbsp (25g) white sugar
½ tsp (2.5ml) vanilla extract

For Crème Anglaise:
2 1/3 cups (555ml) whole milk
1 vanilla bean
4 egg yolks
2 tbsp (25g) sugar
pinch pf salt

For Spun Sugar:
1 cup (200g) of sugar

Garnish:
½ cup (75g) of sliced raw almonds

METHOD:

For Meringue:

Preheat oven to 225F (107C). Spray ½ cup (120ml) oven-safe ramekins with baking spray, distribute with a pastry brush and place on a baking tray. Set aside.

Place egg whites in the bowl of an electric mixer. Add cream of tartar and salt. Whip on high until foamy and opaque, slowly add sugar a little bit at a time, whipping continuously in between each addition. Until whites are stiff and can form a peak on their own. Then add in vanilla extract.

Spoon meringue mixture into prepared ramekins, filling to the top and level out with spatula. Bake for 25 mins until meringues has risen and set. Allow to cool and then place uncovered in the fridge until ready to serve (maximum 8 hours)

For Crème Anglaise:
Combine milk and vanilla seeds and pod. Bring to a simmer and then remove from heat. Remove vanilla pod with tongs and discard.

Whisk egg yolks and sugar in a large bowl. Slowly mix in the hot crème mixture into the yolk mixture. Return the custard to a cleaned-out sauce pan and stir over low heat until mixture thickens (about 5-7 minutes) and reaches 165F(73C).

Strain mixture through a fine mesh sieve, into a 4 cup Pyrex pitcher. Cover and refrigerate until ready to serve.

For Almonds:
Place on a cookie sheet and toast at 350F (176C) for 5-7 minutes. Allow to cool and keep in an air tight container at room temperature until ready to serve.

For Spun Sugar.

Place a large sheet of parchment paper on a baking sheet. Allow it to hang over the sides 3-4 inches. Place a large mixing bowl on the parchment lined baking sheet. Place 4 wooden spoons on top of the bowl, in a cross-hatch pattern. Set aside.

Place a cup of sugar in a heavy bottom sauce pot. Set on a medium high flame. Sugar will melt then caramelize. Adjust flame while it melts so it doesn’t turn too amber and burn.

Remove from heat and allow to cool for 2-4 minutes. Once the caramel begins to form threads, meaning if you place a fork in it, and raise it above the pot, long threads start to drip, as opposed to small drops, it’s ready!

Place a large balloon whisk inside the caramel and wave bath and forth across the wooden spoons. Caramel will begin forming threads and large drips.. This is the idea since you will use both for your garnish.

Once all the caramel has been dripped over the spoons, collect small bunches, thread and chards and place in a container and store in the freezer until ready to use.

To assessable desserts. Pour ¼ cup (60ml) of the crème anglaise in a footed dish or shallow bowl, scoop out the meringue and place on top. It will have gagged edges and that’s part of the charm of the “rugged” island.

Sprinkle with Toasted Almonds. Place the spun sugar on top! Et voila!

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