ILE FLOTTANTE
Steps:
- Preheat the oven to 350 degrees F.
- For the caramel, heat 1 1/2 cups of the sugar and 1/2 cup 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. Off the heat, add 1/2 cup water and 1/2 teaspoon 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 degrees 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 the parchment paper and bake for 20 minutes, or until a cake tester comes out clean.
- 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.
- 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 180 degrees F or the eggs will scramble!
- Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using, and chill.
FLOATING ISLAND WITH APRICOT CREME ANGLAISE
A dessert whose sweetness can set an adult's teeth on edge is given a tart reprieve in this recipe. In thinking about a less-sweet take on île flottante, Melissa Clark considered: What would Julia Child do? Would she purée fresh apricots and stir the mush into the custard to make a sauce that was tangy and bright? The result is a dessert that takes a few hours of your time, but it rewards deeply. It's a familiar classic, brightened up.
Provided by Melissa Clark
Categories dessert
Time 1h
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Make the meringue: Heat oven to 250 degrees. Butter the inside of a 2-quart soufflé mold or baking dish, at least 3 and 1/2 inches deep, then use 2 tablespoons sugar to coat butter, knocking out excess over the sink.
- Using an electric mixer set on medium-slow speed, beat egg whites until they begin to froth. Add salt and cream of tartar, increase speed to fast, and continue to beat until whites hold soft peaks. Add remaining sugar a tablespoon at a time and beat until whites hold stiff peaks. Beat in vanilla. Using a rubber spatula, gently fold in almond flour.
- Spoon mixture into the prepared dish and smooth the top. It might overfill the dish; that's O.K. Do not press mixture down. Bake until meringue has risen at least 1/2 inch and is very lightly colored on top, 30 to 40 minutes. Let cool at room temperature for 30 minutes, then refrigerate for at least 1 hour and up to 1 day.
- Prepare the crème Anglaise: In a medium, heavy saucepan, bring milk to a simmer. In a bowl, vigorously whisk together yolks, sugar and salt until pale yellow and thick. Whisking constantly, dribble in about half of the hot milk. (Don't stop whisking or you risk curdling the eggs.) Pour yolk mixture into the pan with the rest of the milk and gently cook over low heat, stirring constantly and thoroughly, especially around the sides of the pan. When mixture starts to thicken enough to coat the spoon, about 5 minutes, add apricots and cook for 2 minutes longer, just enough to soften the fruit, while continuing to stir.
- Transfer apricot mixture to a food processor or blender, add vanilla and purée until just smooth. Don't overdo it: you don't want a mousse-like froth. Chill until serving, at least 1 hour and up to 3 days.
- Run a knife around the sides of the meringue to loosen it from the dish and unmold it onto a large platter or, even better, into a wide, shallow bowl. The sugar syrup that's formed will run down the sides of the meringue. Pour apricot crème Anglaise around the island, creating a pale orange sea. Serve garnished with sliced almond and apricots, if you like.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 2 grams, Carbohydrate 47 grams, Fat 10 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 3 grams, Sodium 184 milligrams, Sugar 45 grams, TransFat 0 grams
ILE FLOTTANTE (FLOATING ISLAND)
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 1h
Yield 8 or more servings
Number Of Ingredients 10
Steps:
- Place the currants in a small bowl and add warm water to cover. Let stand 30 minutes or longer. Drain and pat dry.
- Place the spongecake loaf on a flat surface and, holding a sharp knife parallel to the surface, cut the cake lengthwise into four flat slices, each approximately the same thickness.
- Arrange the slices close together. Sprinkle or brush with the kirschwasser or maraschino liqueur.
- Heat the apricot preserves in a small saucepan, stirring. When slightly liquid, remove from the heat. Brush the spongecake slices with the preserves.
- Use half of the currants and sprinkle an equal portion of them over the layers. Sprinkle each layer with an equal amount of the almonds. Reshape the loaf by piling the layers one on top of the other.
- Whip the cream and when it is partly beaten, sprinkle in the sugar. Continue beating until it is stiff. Coat the reassembled loaf with the whipped cream, top and sides.
- Sprinkle the remaining currants and the pistachios over the loaf. Set the loaf in a rectangular serving dish, leaving a margin for the sauce. Pour an English custard or a raspberry sauce around the cake and serve sliced.
Nutrition Facts : @context http, Calories 452, UnsaturatedFat 9 grams, Carbohydrate 56 grams, Fat 20 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 9 grams, Sodium 307 milligrams, Sugar 30 grams, TransFat 0 grams
ILE FLOTTANTE WITH CARAMEL
For an ethereal holiday dessert, whip up Martha's legendary île flottante (which translates to "Floating Island"). The light, fluffy meringue is balanced by the slightly bitter edge of the caramel it floats on, and is served with a rich crème anglaise sauce on the side.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h30m
Yield Serves 10
Number Of Ingredients 13
Steps:
- Meringue: Preheat oven to 375°F. Brush a 10-to-12-cup Bundt pan with oil, and invert onto a paper towel to drain excess.
- Bring a kettle of water to a boil. Beat egg whites, cream of tartar, and salt with a mixer on medium speed until soft peaks form. Beat in superfine sugar, 1 table- spoon at a time, gradually increasing speed to high, until stiff, glossy peaks form, 3 to 4 minutes. Reduce speed to low and beat in vanilla.
- Transfer meringue to pan, pressing to remove air pockets. Smooth with a small offset spatula. Set Bundt pan in a roasting pan; transfer to oven. Carefully pour boiling water into roasting pan until it's 2 inches up sides of Bundt pan. Bake until meringue is puffed and lightly browned, about 20 minutes. Transfer Bundt pan to a wire rack. Let cool completely.
- Crème Anglaise: Combine milk and cream in a saucepan. Scrape vanilla seeds into pan, and add pod. Bring to a simmer over medium heat. In a heatproof bowl, whisk together egg yolks, granulated sugar, and salt. Pour half of milk mixture into yolk mixture, whisking constantly. Return entire mixture to pan and cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Strain through a fine-mesh sieve into a bowl. Press plastic wrap directly onto surface (to prevent a skin from forming) and refrigerate until cool, about 2 hours. Meanwhile, unmold meringue onto a cake plate; refrigerate until ready to serve.
- Caramel: Fill a medium bowl with cold water. Heat granulated sugar and 3 tablespoons water in a small saucepan over high, swirling, until sugar dissolves. Bring to a boil and cook, swirling occasionally, until mixture is dark amber in color, 3 to 6 minutes.
- Reduce heat to medium. Carefully stir in 1/2 cup water (mixture will spatter), and swirl to combine. Cook until caramel reaches 220° on a candy thermometer. Remove from heat. Dip bottom of pan into bowl of cold water to stop cooking. Drizzle caramel over meringue (it should pool on cake plate), then slice and transfer to serving plates. Serve with crème anglaise. (Meringue can be refrigerated, uncovered, up to 3 hours. Crème anglaise can be refrigerated in an airtight container up to 2 days.)
FLOATING ISLAND
Categories Mixer Egg Nut Dessert Bake Almond Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 Servings
Number Of Ingredients 5
Steps:
- Stir 1 1/2 cups sugar and 1/2 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat and mix in 2 cups water (mixture will bubble vigorously). Stir over high heat until any hard caramel bits dissolve. Boil until syrup is reduced to 1 cup, about 15 minutes. Set aside. Preheat oven to 350°F. Lightly butter rimmed baking sheet. Toss almonds with 2 tablespoons caramel syrup in bowl to coat. Spread almond mixture on prepared sheet. Bake until golden brown, about 10 minutes. Cool. Maintain oven temperature. (Caramel syrup and almond mixture can be made 1 day ahead. Cover separately and store at room temperature.)
- Spray 9x5x3-inch loaf pan with nonstick vegetable oil spray. Coat pan lightly with sugar. Using electric mixer, beat egg whites on high speed in large bowl to soft peaks. Gradually beat in 1 cup sugar. Beat until stiff and glossy. Transfer meringue to prepared pan. Bake until top is puffed and golden brown and tester inserted into center comes out clean, about 25 minutes. Turn meringue out onto lightly oiled baking sheet. Let stand 15 minutes. Using serrated knife, cut meringue into 1-inch-thick slices.
- Spoon Vanilla Custard Sauce onto plates. Top with meringue slice, then drizzle with caramel sauce. Sprinkle with caramelized almonds and serve.
ILE FLOTTANTE
Our "floating island" is a shimmering meringue that's baked in a charlotte mold and surrounded by creamy pistachio custard. A tangle of crisp, pale-gold spun sugar is the finishing touch.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees with rack in lower third. Butter a 4 1/4-cup charlotte mold; set aside. Put egg whites into the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed until frothy. Beat in cream of tartar. Gradually add sugar and beat until stiff and shiny, 8 to 10 minutes. Transfer meringue to prepared mold. Tap it on counter to remove air pockets. Butter a round of parchment; place, buttered side down, over meringue.
- Put mold in a medium saucepan; transfer to oven. Carefully pour hot water into the pan to reach halfway up the side of the mold. Bake until meringue is puffed slightly over top of mold, 10 to 12 minutes. Transfer mold to a wire rack; remove parchment. Let cool 30 minutes. Meringue can be refrigerated in the mold up to 1 day.
- To serve, unmold onto a platter; drain any liquid. Spoon creme around meringue, and top with sugar crown.
ISLE FLOTTANTE (BAREFOOT CONTESSA) (FLOATING ISLAND) INA GARTEN
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
Steps:
- 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.
- FOR THE CREME ANGLAISE:.
- 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.
More about "ile flottante floating island recipes"
ILE FLOTTANTE (FLOATING ISLAND) RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 7Estimated Reading Time 4 minsCategory DESSERTSTotal Time 40 mins
- Pour the half-and-half into a medium saucepan. Cut the vanilla bean in half lengthwise, and scrape the seeds into the half-and-half. Drop in the pod. Heat to a simmer.
- Add a little of the half-and-half mixture into the egg yolk-sugar mixture, stirring slowly. Add the rest, stir to combine and pour the mixture back into the saucepan.
- Cook over medium-low heat, stirring constantly with a wooden spoon, until the sauce is thick enough to coat the back of the spoon, 5 to 6 minutes. Strain the mixture into a bowl and chill. May be made a day ahead; cover and store in the refrigerator.
FRENCH COOKING VACATION | ILE FLOTTANTE (OR FLOATING …
From theinternationalkitchen.com
Reviews 90Category DessertStart Date 2022-05-01End date 2022-10-09
THIS FLOATING ISLAND DESSERT WAS ONE OF JULIA CHILD'S …
From tasteofhome.com
RAYMOND BLANC'S FLOATING ISLANDS RECIPE - LOVEFOOD.COM
From lovefood.com
FLOATING ISLAND RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
FLOATING ISLAND DESSERT (ÎLES FLOTTANTE) - BAKING LIKE A CHEF
From bakinglikeachef.com
ÎLE FLOTTANTE RECIPE|FLOATING ISLAND | BAKEPEDIA
From bakepedia.com
FLOATING ISLANDS (ILE FLOTTANTE) RECIPE | EAT SMARTER USA
From eatsmarter.com
EASIEST ILE FLOTTANTE RECIPE (MICROWAVE) - YOUR …
From yourguardianchef.com
FLOATING ISLAND (DESSERT) - WIKIPEDIA
From en.wikipedia.org
ÎLE FLOTTANTE • FLOATING ISLAND WITH CARAMEL - FAE'S TWIST …
From fae-magazine.com
JULIA CHILD'S FLOATING ISLANDS RECIPE - CAFE JOHNSONIA
From cafejohnsonia.com
FLOATING ISLANDS (ÎLES FLOTTANTES) | CUSTARD RECIPE | SBS …
From sbs.com.au
FLOATING ISLANDS RECIPE - BBC FOOD
From bbc.co.uk
EASY ILE FLOTTANTE RECIPE - ENTERTAINING WITH BETH
From entertainingwithbeth.com
ILE FLOTTANTE (MOLDED FLOATING ISLAND) RECIPE
From free-recipes.co.uk
ILE FLOTTANTE WITH SAFFRON CRèME ANGLAISE | SOUS-VIDE MAGAZINE
From sousvidemagazine.com
ÎLES FLOTTANTES RECIPE FOR BEGINNERS (HOW TO MAKE A FLOATING ISLAND ...
From youtube.com
ILE FLOTTANTE WITH HOMEMADE VANILLA SAUCE - BETWEEN2KITCHENS
From between2kitchens.com
FLOATING ISLAND WITH SPIDER CRAB, GASPACHO (ÎLE FLOTTANTE à L'ARAIGNéE ...
From eatyourbooks.com
A FLOATING ISLAND RECIPE - FOODING
From lefooding.com
ÎLE FLOTTANTE | IDéE RECETTE, RECETTE DE CHEF, ILE FLOTTANTE
From pinterest.ca
ILE FLOTTANTE FLOATING ISLANDS RECIPE | EAT. LIVE. TRAVEL. WRITE.
From eatlivetravelwrite.com
FLOATING ISLANDS RECIPES - BBC FOOD
From bbc.co.uk
FLOATING ISLANDS ILES FLOTTANTES A DESSERT FROM FRANCE
From perfectlyprovence.co
RECIPE | “ILE FLOTTANTE” (“FLOATING ISLAND”). | NATALIE MACLEAN
From nataliemaclean.com
RECIPE FOR ILE FLOTTANTE FROM FRANCE - FRANCE THIS WAY
From francethisway.com
ÎLE FLOTTANTE | TRADITIONAL DESSERT FROM FRANCE - TASTEATLAS
From tasteatlas.com
HOW TO EAT: ILE FLOTTANTE - TRAVEL GLUTTONS
From travelgluttons.com
ILE FLOTTANTE BRASSERIE ZEDEL - TASTE FRANCE MAGAZINE
From tastefrance.com
ILE FLOTTANTE | FRUIT RECIPES | JAMIE MAGAZINE
From jamieoliver.com
ILE FLOTTANTE WITH PINK PRALINE - BAKING LIKE A CHEF
From bakinglikeachef.com
ILE FLOTTANTE (FLOATING ISLAND) (VISIT SITE!), RECIPE PETITCHEF
From en.petitchef.com
ÎLE FLOTTANTE AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
ILE FLOTTANTE (FLOATING ISLAND) - MY COOKING HUT
From mycookinghut.com
WHAT IS A FLOATING ISLAND? (WITH PICTURES) - WISEGEEK
From delightedcooking.com
FLOATING ISLAND DESSERT RECIPE (ILE FLOTTANTE) - PRETTYSWEET
From prettysweetblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love