Recipe: Îles Flottantes

Learn how to make this beautiful Parisian dish made of poached meringue and vanilla custard
Sunday , 08 February 2015
Recipe: Îles Flottantes
© Copyright @ Jean Cazals / StockFood

SERVES 4

INGREDIENTS
4 eggs
60mls milk
2L water
1 vanilla pod
30g flaked almonds
130g caster sugar
60g of sugar cubes
½ lemon
Pinch of salt

METHOD
Boil the milk with the vanilla. Allow 5 minutes for the vanilla infuse and remove.
2 Separate the egg yolks and beat them with 80g of the sugar.
3 Add the hot milk and then bring the pan back to the stove on a low heat to thicken the mixture.
4 Stir constantly with a wooden spoon and without boiling the cream.
When the white foam from the surface disappears, remove the pan.
Allow the mixture to cool, before placing in the refrigerator to cool completely.
7 In a large saucepan, bring 2 litres of water to the boil. Beat the egg whites with a pinch of salt and slowly add 30g of sugar.
8 Form balls with the egg whites using two spoons and allow to poach in the boiling water for one minute.
9 Remove the balls and drain on paper towels.
10 Toast the almonds in a pan and then remove and set aside.
11 Use the remaining sugar, a squeeze of lemon and 2 tablespoons of water to make a caramel.
12 Place the custard in a bowl, top with the poached meringue.
13 Drizzle with caramel and some almonds before serving.

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