Floating Island Recipes

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Floating Island (Oeufs a la Neige) image

A soft vanilla custard with floating clouds of poached meringue.

Provided by SUE WILLIAMS

Categories     World Cuisine Recipes     European     French

Time 1h50m

Yield 5

Number Of Ingredients 5

3 eggs
½ cup white sugar, divided
¼ teaspoon salt
1 ½ cups whole milk
1 teaspoon vanilla extract


  • Separate two of the eggs. In top of double boiler, combine 1 whole egg and 2 yolks with 1/4 cup sugar and the salt, whisking until smooth. Whisk in the milk and cook over simmering water, stirring constantly with a spatula or wooden spoon. When the custard thickens enough to coat the back of a spoon, remove it from the heat. (Do not boil. If custard should start to curdle, remove from heat and beat vigorously until smooth.) Pour the custard through a strainer into a bowl and stir in the vanilla extract. Cool and refrigerate.
  • In a heat-proof bowl, lightly whisk the 2 egg whites with the remaining 1/4 cup sugar, just enough to dissolve the sugar. Place the bowl on top of a pot of simmering water and stir constantly until the temperature of the whites reaches 145 degrees F (63 C) or hotter. Immediately remove the bowl from the heat, and use an electric mixer to beat the warm egg whites until they form stiff, glossy peaks.
  • Pour the chilled custard into a serving dish. Drop the meringue by heaping tablespoons onto the custard to make islands. Chill before serving.

Nutrition Facts : Calories 166.4 calories, Carbohydrate 23.6 g, Cholesterol 118.3 mg, Fat 5.3 g, Protein 6.1 g, SaturatedFat 2.3 g, Sodium 234.7 mg, Sugar 23.6 g


Floating Islands image

Provided by Food Network

Categories     dessert

Time 5h25m

Yield 4 to 6 servings

Number Of Ingredients 11

3 cups milk
1/2 vanilla bean
9 yolks
1 3/4 cups sugar
2 quarts water
6 egg whites
Crystallized rose petals for garnish, recipe follows
1/2 teaspoon water
1 egg white
16 rose petals from organic or confetti roses
2 tablespoons sugar


  • In a saucepan, bring the milk to a boil with the vanilla bean. Let sit 15 minutes to infuse. Whisk yolks with 1 cup of the sugar then temper with hot milk. Return to the heat and cook gently to thicken. Strain and place over ice water and stir to cool and thicken. Chill.
  • Simmer 2 quarts of water in a large frying pan but do not boil. Meanwhile, beat the whites until stiff but not dry. Gradually add the remaining 3/4-cup of sugar and continue beating until glossy, about 30 more seconds. Place a large sheet pan next to the water, lined with waxed paper dampened slightly. Using a large star tip or 2 dessert spoons or an ice cream scoop, squeeze out rosettes onto the paper.
  • Using a spatula, lift the rosettes off the paper 1 at time and slide them into the simmering water. Poach for 7 minutes on the bottom then turn over for 3 minutes, not allowing them to touch while poaching. Drain on a dish towel. Remove to a sheet pan and chill.
  • Crystallized Rose Petals: Whisk water and egg white in medium-sized mixing bowl. Dip rose petals into mixture and stick to inside rim of bowl to drain. Dip both sides of drained petals in sugar and place on a sheet pan with parchment paper. Let dry for 4 hours in a warm place.
  • Serve floating islands in a bowl of the vanilla sauce, garnished with rose petals.


Floating islands image

Whip up some floating islands at your next dinner party, the retro-cool French dessert featuring crème anglaise, meringue and caramel

Provided by Anna Glover

Categories     Dessert

Time 45m

Number Of Ingredients 8

500ml whole milk
2 tsp vanilla bean paste
4 large egg yolks (save the white of 1 egg and freeze the rest for another recipe)
100g caster sugar
1 large egg white
50g caster sugar
200ml whole milk
50g caster sugar


  • Heat the milk and vanilla in a pan until steaming. Whisk the egg yolks and sugar in a large bowl until smooth and creamy. Continue whisking while you pour the hot milk over the egg yolks in a steady stream, until combined. Transfer back to the pan, and heat over a medium-low heat, stirring constantly, until thickened, about 10 mins. It shouldn't be custard thick, more of a thick double cream consistency. Transfer to a bowl, cover the surface with a scrunched piece of baking parchment and leave to cool. Once cool, chill until ready to serve.
  • Put the egg white in a stand mixer. Whisk for 4-5 mins until you get soft peaks. With the motor still running, add the sugar 1 tbsp at a time, allowing it to be incorporated before adding the next. When all the sugar has been added, whisk for another 2-3 mins until stiff.
  • Pour the milk and 200ml water into a wide pan or medium frying pan and heat until steaming, but not boiling. Add heaped teaspoons of the meringue mix into the milk, using another teaspoon to slide the meringue off the spoon, and gently poach for 3-4 mins (you don't need to move them around). Carefully turn the meringues over and cook the other side for 3-4 mins until set. Remove the meringues from the milk and leave to cool on a plate.
  • To make the caramel, heat the sugar, 1 tbsp water and pinch of salt in a small pan and cook on a medium heat until you get a lightly golden caramel, about 10 mins. Keep warm for drizzling at the end.
  • To serve, briefly stir, then spoon the custard into four ramekins or small bowls. Top each with a meringue and a drizzle of caramel.

Nutrition Facts : Calories 383 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 58 grams sugar, Protein 10 grams protein, Sodium 0.5 milligram of sodium


Floating Islands image

Categories     Mixer     Egg     Dessert     Poach     Vanilla     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

2 vanilla beans, split lengthwise
2 cups whole milk
6 large egg yolks
1/2 cup sugar
2 cups whole milk
4 large egg whites
Pinch of salt
1/4 cup sugar
1/2 cup sugar
1/4 cup water


  • For sauce:
  • Scrape seeds from vanilla bean halves into heavy small saucepan; add beans. Add milk and bring to simmer over medium-high heat. Remove from heat, cover, and steep 10 minutes.
  • Whisk yolks and sugar in heavy medium saucepan until thick, about 2 minutes. Gradually whisk in warm milk mixture (including vanilla beans). Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 9 minutes (do not boil). Strain custard into small bowl. Cover and chill until cold, at least 3 hours and up to 2 days.
  • For meringues:
  • Lay smooth kitchen towel on work surface. Pour milk into medium (10-inch) skillet. Bring milk to simmer over medium heat.
  • Using electric mixer, beat egg whites in large bowl until foamy. Add salt and beat until whites hold soft peaks. Add sugar, 1 tablespoon at a time, beating until whites are stiff and glossy. Scoop some meringue (about twice the size of an egg) onto large oval spoon. Using another large spoon and gently transferring meringue from spoon to spoon, shape meringue into smooth oval. Drop oval into milk. Quickly shape 2 or 3 more meringues, dropping each into milk. Simmer meringues 1 minute. Using heatproof rubber spatula, turn meringues over in milk. Simmer 1 minute longer (meringues will puff up while poaching). Using slotted spoon, transfer meringues to towel (meringues will deflate slightly as they cool). Repeat process, shaping and then poaching enough meringues to make total of 12. Transfer meringues to waxed-paper-lined baking sheet. Refrigerate at least 1 hour and up to 3 hours.
  • For caramel:
  • Stir sugar and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat and bring to boil, brushing down sides of pan with wet pastry brush to dissolve any sugar crystals. Boil until syrup is pale golden color, occasionally swirling pan, about 6 minutes. Remove pan from heat. Let syrup cool until thick enough to fall from tines of fork in ribbons, about 8 minutes. (If caramel becomes too thick, rewarm slightly over low heat, stirring constantly.)
  • Spoon some sauce into center of each plate. Arrange 2 meringues on each. Dip fork into caramel and wave back and forth over meringues so that caramel comes off in strands that harden like threads, and serve.


Floating Islands II image

This is a favorite dessert of everyone who tries it.

Provided by Jen

Categories     Desserts     Custards and Pudding Recipes

Time 30m

Yield 6

Number Of Ingredients 8

2 egg whites
1 pinch salt
¼ cup white sugar
3 cups milk
3 eggs
2 egg yolks
½ cup white sugar
1 ½ teaspoons vanilla extract


  • In a medium bowl, beat egg whites with salt until foamy. Gradually pour in 1/4 cup sugar, beating until stiff peaks form.
  • Bring milk to a simmer in large saucepan over medium heat. Drop egg white mixture in six separate mounds into simmering milk, leaving one inch between mounds. Poach 3 to 5 minutes, turning once. Remove meringues with slotted spoon and drain. Remove milk from heat and set aside.
  • Beat eggs and egg yolks in a large bowl. Beat in 1/2 cup sugar. Stir in milk from the saucepan.
  • Cook milk mixture in a double boiler over simmering water, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Let cool before stirring in vanilla.
  • To serve, pour custard in a dish and top with poached meringues.

Nutrition Facts : Calories 219.5 calories, Carbohydrate 31.3 g, Cholesterol 171 mg, Fat 6.4 g, Protein 9.3 g, SaturatedFat 2.8 g, Sodium 106.3 mg, Sugar 31.1 g


Floating Island image

Provided by Food Network

Categories     dessert

Time 1h

Yield 4 to 8 servings, makes about 8

Number Of Ingredients 7

1 quart milk
1 vanilla bean, split in half lengthwise
8 eggs, separated
2 cups sugar
1/4 cup dark rum
1 teaspoon vanilla extract
1/2 cup sliced almonds


  • In a large, wide saucepan, bring the milk and vanilla bean to a simmer.
  • To make the meringues: In a mixing bowl, beat the egg whites until soft peaks form. Gradually beat in 1/2 cup sugar and continue beating until stiff but not dry. Scoop up several large serving spoonfuls and poach on the simmering milk, about 3 minutes on each side. Remove with a slotted spoon and place on serving plate. Repeat until all the egg whites have been used.
  • To make the creme Anglaise: in another large mixing bowl, whisk together egg yolks and 1/2 cup sugar until light and ribbon-y. Add the warm milk to the egg yolk mixture and return to the saucepan. Cook, over low heat, stirring constantly without letting it come to a boil, until mixture thickness and coats back of spoon. Strain and flavor with rum and vanilla extract. Ladle creme Anglaise around poached meringues.
  • To make the Caramel: in a small saucepan, cook the remaining 1 cup sugar until caramelized, stirring constantly. Stir in the almonds. Turn off heat, being careful not to burn the caramel. Carefully spoon caramel over the meringue.


Floating Island image

Makes a big, baked meringue island for 6. Needs to be served with creme anglaise. Inspired from a Julia Child recipe.

Provided by Kasha

Categories     Dessert

Time 55m

Yield 6 island wedges, 6 serving(s)

Number Of Ingredients 5

12 egg whites, room temperature
1 pinch salt
4 drops lemon juice
1 1/2 cups sugar
2 teaspoons vanilla


  • Heat oven to 130°, oven rack to bottom third of oven, this is going to rise. Butter and sugar - like your were using flour, but use sugar to coat the sides of the dishes instead-- one or two tall-sided oven dishes, I use 1 soufflé dish and one bread pan usually.
  • Be sure your egg white beating bowls are completely grease free and dry. Separate your eggs carefully, one by one into a separate bowl is best, you must not have even the tiniest bit of yellow in your whites or the whole recipe won't work.
  • Start beating the egg whites at a moderate speed until foamy, beat in the lemon juice and salt and gradually increase speed to fast, you really need an electric beater for this. When the egg white form soft peak, very gradually add the sugar in small amounts, then beat at high for a few minutes til you get stiff peaks. Beat in the vanilla. Scoop the mixture into the prepared dish or dishes, you want them about filled, just use a second dish if you have too much. I sometimes use a prepared bread pan for the excess and slide it onto the same oven rack as the soufflé dish.
  • Bake immediately in the preheated oven 35-40 minutes. It will rise and turn golden. A bit too much time is better than too little. Remove and cool at room temperature, it will sink a bit. When cool, cover and refrigerate. May be made up to a couple days in advance and even frozen.
  • Cut into 6 wedges and serve on a pool of cool crème anglaise, which is actually a bit difficult to make at home. If you have any hesitation, buy it pre-made. If you are feeling adventurous, use your leftover egg yolks and any crème anglaise recipe from the web and follow the directions EXACTLY-- it must NEVER boil.

Nutrition Facts : Calories 231.9, Fat 0.1, Sodium 135.5, Carbohydrate 50.6, Sugar 50.6, Protein 7.2


Raspberry Floating Island image

This dessert aptly named Raspberry Floating Island, inspired by the French "ile flottante," is an elegant way to end any meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8

2 half-pints fresh raspberries
2 tablespoons plus 3/4 cup granulated sugar
1 quart milk
6 large egg whites
Pinch cream of tartar
1/2 teaspoon pure vanilla extract
Creme Anglaise
Confectioners' sugar, for dusting


  • Make the raspberry puree: Place 1 half-pint raspberries in a small skillet over medium heat; add 2 tablespoons sugar. Cook, stirring occasionally, until sugar is dissolved and raspberries start to break down, about 2 minutes. Remove from heat. Pass through a fine sieve into a small bowl, pressing down to extract as much pulp as possible. Set puree aside to cool.
  • In a high-sided 10-inch skillet, bring milk to a boil. Reduce heat to a gentle simmer while you make the meringue.
  • Make the meringue: In the heat-proof bowl of an electric mixer, combine remaining 3/4 cup granulated sugar with egg whites and cream of tartar. Place over a pan of simmering water; whisk constantly until sugar is dissolved and mixture is warm to the touch, 1 to 2 minutes.
  • Transfer bowl to the mixer fitted with the whisk attachment. Beat on low speed, gradually increasing to high speed until glossy peaks form, 5 to 7 minutes. Add vanilla, and mix to combine. Transfer meringue to a large bowl, and spread out with a large spoon or spatula. Drizzle 1 to 2 tablespoons raspberry puree on top; run a knife back and forth to streak.
  • Make the floating islands: Using two soup spoons, scoop and slide about 1/4 cup of meringue into simmering milk. Do not overcrowd; you will need to make these in three batches. Poach until firm, about 2 minutes per side. Remove with a slotted spoon, and transfer to paper towels to drain. Repeat, skimming surface skin from milk between batches.
  • Divide creme anglaise among six soup bowls. Place two meringue islands on top of each. Garnish with remaining half-pint raspberries, raspberry puree, and a dusting of confectioners' sugar.


Isle Flottante (Barefoot Contessa) (Floating Island) Ina Garten image

I watched Ina make this on T.V. and it looks so pretty and good. I have not made this yet, but when I do I'll make sure to post a photo. The meringues are supposed to be soft.

Provided by cookiedog

Categories     Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 14

2 1/2 cups sugar, divided
1 cup water, divided
1 1/2 teaspoons pure vanilla extract
1 1/2 cups sliced almonds
8 extra large egg whites, at room temperature
1/8 teaspoon kosher salt
1/4 teaspoon cream of tartar
4 extra-large egg yolks
1/2 cup sugar
1 teaspoon cornstarch
1 3/4 cups scalded milk
1 teaspoon pure vanilla extract
1 1/2 teaspoons cognac
1/2 vanilla bean, seeds of (optional)


  • Preheat the oven to 350°F.
  • FOR THE CARAMEL: Heat 1 1/2 cup of the sugar and 1/2 cup of the water in a small, heavy-bottomed saucepan until the sugar dissolves. Cook over medium heat until the syrup turns a warm caramel color. Don't stir, just swirl it in the pan.
  • Turn off the heat, add 1/2 cup water and 1/2 teaspoons of the vanilla; be careful, the syrup will bubble violently.
  • Stir and cook over high heat until the caramel reaches 230 degrees F. (thread stage) on a candy thermometer. Set aside.
  • FOR THE PRALINE: Combine the almonds with 1/4 cup of the caramel and spread them on a sheet pan lined with parchment paper. Bake for 10 to 12 minutes, until the almonds are lightly browned.
  • Allow to cool at room temperature and then break up in pieces.
  • Lower the oven to 250°F Line 2 sheet pans with parchment paper.
  • FOR THE MERINGUES: Beat the egg whites, salt and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment on medium speed until frothy.
  • Turn the mixer on high speed and add the remaining 1 cup of sugar. Beat until the egg whites are very stiff and glossy.
  • Whisk in the remaining teaspoon of vanilla. With dessert spoons place 12 mounds of meringue on parchment paper and bake for 20 minutes, or until a cake tester comes out clean.
  • Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
  • With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don't cook it above 180F or the eggs will scramble!
  • Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using, and chill.
  • FOR SERVING: Pour creme anglaise on the bottom of individual plates. Place a meringue on top of each serving, drizzle with caramel sauce, sprinkle with praline, and serve.
  • To make a day or two ahead, leave the caramel and praline at room temperature and refrigerate the creme anglaise. Bake the meringues before guests arrive and assemble the desserts just before serving.


Floating Island image

Categories     Sauce     Side     Bake     Poach     Dinner     Spring     Simmer

Yield serves 8

Number Of Ingredients 15

8 large egg whites
1 cup granulated sugar
1 tablespoon orange liqueur, such as Grand Marnier
1/2 teaspoon pure lemon extract
1 quart whole milk
1 vanilla bean, split and scraped
1/4 teaspoon grated lemon zest
Grate of fresh nutmeg
Caramel Sauce
2 tablespoons (packed) dark brown sugar
2 teaspoons cornstarch
5 large egg yolks
2 teaspoons Amaretto
1/4 cup almond slivers, toasted, for garnish


  • Make the Meringues
  • With an electric mixer, whip the egg whites to soft peaks. Gradually add the granulated sugar and continue whipping on high until very stiff peaks form. Whip in the orange liqueur and lemon extract.
  • In a low, wide pan (such as a deep skillet) over medium heat, bring the milk, vanilla bean and seeds, lemon zest, and nutmeg to a simmer. Using two spoons, form 8 egg-shaped balls of meringue, dropping them into the milk as you form them. Poach for 6 minutes, spooning the milk over the meringues, until the meringues spring back when nudged with the back of a spoon. Using a slotted spoon, remove the meringues to an oiled baking sheet. Strain the milk and reserve it for the caramel sauce.
  • Heat the oven to 300°F.
  • Make the Caramel Sauce
  • In a small saucepan set over high heat, cook the brown sugar until it is melted. Carefully pour in the reserved milk and whisk until the caramel is dissolved. Reduce the heat to low. In a small bowl, whisk the cornstarch with the egg yolks. Whisk in a little of the hot milk to warm the eggs. Add the egg mixture to the milk in the saucepan. Cook, stirring constantly, until the mixture begins to bubble, about 3 minutes. Add the Amaretto. Pour into a serving pitcher and keep warm.
  • Bake the meringues for 5 minutes.
  • To serve, divide the sauce among 8 shallow bowls. Place a meringue in each dish and sprinkle with toasted almonds.
  • Notes
  • Separate the eggs a day before to increase the volume of the meringues. Bring whites to room temperature before whipping to reach their full potential: Leave the container on the counter for 30 minutes or place the container in a bowl of warm water to temper.
  • Don't tap the whisk against the side of the bowl-it knocks out all the air that you just took so much time to whip in. Tap the whisk instead against your hand to dislodge any meringue that clings.

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Floating Islands (Oeufs a la Neige) - Saveur trend www.saveur.com. Bring 2 cups of the milk to a boil, then remove from heat. Split vanilla bean in half lengthwise, add …
From therecipes.info

2022-06-02 In modern desserts, a floating island is served on top of the custard, but some 19th century recipes actually call for the custard to be poured over the meringues instead.This method creates a more blended flavor, and may be easier to eat. Other variations on the traditional presentation include serving the islands on a bed of fresh fruit, such as berries, instead of the custard.
From delightedcooking.com

Aug 8, 2018 - Explore Jenny Amy Jenny's board "Floating Island Dessert", followed by 272 people on Pinterest. See more ideas about floating island dessert, floating island, desserts.
From pinterest.ca

2021-03-23 How to make floating island dessert. To make crème Anglaise, split the vanilla bean lengthwise and scrape the seeds. Mix egg yolks with vanilla seeds (or vanilla sugar) and sugar using a hand whisk (photo 1). Place milk in a small saucepan and bring to a boil. Pour the boiling milk into egg yolks/sugar mixture, stirring constantly.
From bakinglikeachef.com

2022-05-06 Prepare the Baking Dish – Spray a 4-quart, 3-inch-deep baking dish with baking spray. Dust with confectioners’ sugar. Then tap to shake off any excess sugar. Set aside. (Photo 1) Bring Egg Whites to Room Temp – Pour the egg whites into a medium stainless-steel bowl.
From africanbites.com

How to Make Floating Islands. 1. Beat three egg yolks and two whole eggs slightly. 2. Add sugar and salt, mix well and add hot milk gradually, stirring constantly. 3. Cook in top of double boiler until it coats the spoon, stirring constantly. 4. Add vanilla.
From food.ndtv.com

2021-09-14 Using mixer whisk attachment, whisk egg whites on medium-high about 10 minutes, adding ¾ cup plus 1 tablespoon sugar gradually to the whites until stiff peaks form. Mix on high for 3 minutes. Pour about ½ cup milk and 2 tablespoons of liquor into a 12-inch-deep skillet (milk should be about ½-inch deep).
From mashed.com

Microwave the French meringue: place a large spoonful of French meringue on a microwaveable tray and microwave on high for 3 seconds - the meringue will rise a little bit and then deflate. Microwave it again for a 2 to 3 more seconds, then remove it from the microwave. Repeat this process, cooking one spoonful of meringue at a time.
From foodnewsnews.com

Preheat the oven to 200°. In a heavy, medium saucepan, bring the milk to a boil; remove from the heat. Using a small knife, scrape the seeds from the vanilla bean into a medium stainless steel bowl.
From foodandwine.com

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