Île Flottante (Floating Island)

Île Flottante (Floating Island) ingredients

• 4 large egg yolks
• 75 g granulated sugar
• 500 ml whole milk
• 1 tsp vanilla bean paste
• 4 large egg whites
• 50 g granulated sugar
• 1 pinch pinch of salt
• 2 tbsp slivered almonds
• 50 g granulated sugar
• 2 tbsp water

How to make Île Flottante (Floating Island)

1. To make the Crème Anglaise, whisk together 4 large egg yolks and 75g granulated sugar in a medium bowl until pale and creamy. This is your tempering base.
2. In a medium saucepan, gently heat 500ml whole milk and 1 tsp vanilla bean paste over medium-low heat until it just simmers around the edges. Do not boil.
3. Gradually pour about half of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the yolks and prevent scrambling. Then, pour the tempered egg mixture back into the saucepan with the remaining milk.
4. Continue cooking the crème anglaise over low heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon (reaching about 170-175°F / 77-79°C). Do not let it boil. Immediately strain the crème through a fine-mesh sieve into a clean bowl, then cover with plastic wrap directly on the surface to prevent a skin from forming. Chill completely in the refrigerator.
5. To make the Meringue, in a very clean stand mixer bowl (or large bowl with hand mixer), beat 4 large egg whites and a pinch of salt on medium-low speed until foamy. Gradually add 50g granulated sugar, increasing the speed to medium-high.
6. Continue beating until the meringue is glossy and forms stiff peaks. The meringue should hold its shape firmly when the whisk is lifted.
7. Bring a large pot of water to a gentle simmer (not a rolling boil). Using two large spoons or an ice cream scoop, form oval-shaped quenelles of meringue and carefully drop them into the simmering water. Poach for 2-3 minutes per side, until they are firm and puffed up.
8. Using a slotted spoon, carefully remove the poached meringues from the water and place them on a clean kitchen towel to drain any excess liquid. Let them cool slightly.
9. If making caramel for garnish, combine 50g granulated sugar and 2 tbsp water in a small saucepan. Cook over medium-high heat without stirring until the sugar dissolves, then continue cooking until it turns into a rich amber caramel. Immediately remove from heat and let cool slightly.
10. To assemble, pour the chilled crème anglaise into individual serving bowls. Gently place one or two poached meringues ('islands') on top of the crème. Drizzle with the optional caramel or sprinkle with toasted slivered almonds before serving.

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