Ile Flottante With Caramel Recipes

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ILE FLOTTANTE



Ile Flottante image

Provided by Ina Garten

Categories     dessert

Time 2h40m

Yield 12 servings

Number Of Ingredients 15

2 1/2 cups sugar, divided
1 cup water, divided
1 1/2 teaspoons pure vanilla extract, divided
1 1/2 cups (5 ounces) sliced almonds
8 extra-large egg whites, at room temperature
1/8 teaspoon kosher salt
1/4 teaspoon cream of tartar
Creme Anglaise, recipe follows
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
Seeds of 1/2 vanilla bean, optional

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.

ÎLE FLOTTANTE WITH FRESH CHERRIES



Île Flottante With Fresh Cherries image

The name of this French dessert means "floating island." It consists of soft meringue islands set afloat on a sea of the pourable vanilla custard called crème anglaise. Traditionally it is garnished with caramel sauce and praline powder. Here the dessert is flavored with cardamom and rose water instead, drizzled with cherry syrup and topped with pistachios.

Provided by David Tanis

Categories     brunch, pastries, pies and tarts, dessert

Time 1h30m

Yield 6 servings

Number Of Ingredients 16

1 pound/450 grams pitted cherries (about 2 1/2 cups)
1 cup/180 grams grams granulated sugar
1 teaspoon rose water
1 1/2 cups/400 milliliters half-and-half or whole milk
6 cardamom pods, lightly crushed
1/2 vanilla bean (halved lengthwise)
2 strips lemon peel
1/4 cup/45 grams granulated sugar
1 teaspoon cornstarch
4 egg yolks
2 egg whites
1/8 teaspoon cream of tartar
Pinch of salt
1/2 cup/45 grams granulated sugar
2 cups/500 milliliters whole milk
1/4 cup/30 grams toasted pistachios, roughly chopped, for garnish

Steps:

  • Prepare cherries: Put cherries and sugar in a wide saucepan over medium heat, stirring to dissolve sugar. Bring to a gentle simmer and cook for 10 to 15 minutes, until cherries are soft. Remove cherries and reduce syrup over high heat until somewhat thickened, about 5 minutes. Pour syrup back over cherries. Stir in rose water.
  • Make the crème anglaise: Put half-and-half in a saucepan over medium heat and add cardamom, vanilla bean and lemon peel. Bring milk to just under a simmer and remove from heat. Let steep 10 to 15 minutes.
  • In a mixing bowl whisk together sugar and cornstarch. Add egg yolks and whisk to a creamy consistency. Place mixing bowl over a pot of boiling water (making a double boiler), making sure water does not touch bottom of bowl. Slowly add the hot milk to the mixture and cook mixture, whisking continuously. When ready, after 5 minutes or so, it should coat a spoon and resemble thick cream. Remove from heat. Strain through a fine sieve, then cool over an ice bath, whisking occasionally. Refrigerate. (May be prepared up to a day in advance.)
  • Make the meringues: Put egg whites in a clean mixing bowl with cream of tartar and salt. Whip whites until stiff, then add sugar and continue beating until shiny peaks form.
  • Put milk in a wide saucepan and bring to a simmer. Spoon meringue into 6 cloud shapes and place in simmering milk. Cover pan and cook for about 5 minutes, until meringues are firm. Remove with a slotted spoon.
  • To serve, pour 1/2 cup crème anglaise into each of 6 shallow bowls. Top each with a meringue. Garnish with cherries and a drizzle of cherry syrup. Sprinkle with chopped pistachios.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 5 grams, Carbohydrate 33 grams, Fat 13 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 7 grams, Sodium 133 milligrams, Sugar 30 grams

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