Iles Flotantes Barefoot Contessa Recipes

ÎLE FLOTTANTE WITH FRESH CHERRIES

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.

ILES FLOTTANTES

Steps:

• For the creme anglaise: Mix the sugar and egg yolks together in a bowl.
• Place the vanilla pod and seeds in a pan with the milk and pepper and bring to a boil. Remove the pod (you can rinse and dry it and use it for vanilla sugar). Then pour a little of the hot milk onto the egg yolk mixture, whisking continuously. Gradually whisk in the rest of the milk, and then pour the mix into a clean pan, set over a gentle heat and whisk constantly. Do not let the custard simmer at any point or it will split. After 5 minutes it will begin to thicken slightly and become the consistency of single cream (it will thicken more when it cools down). Transfer to a bowl and chill in the fridge for at least 4 hours.
• For the praline: Line a baking tray with baking paper.
• Put the sugar and 1 fluid ounce/25 milliliters water into a large pan; heat gently until the sugar dissolves, and then increase the heat to high. When the mixture starts to bubble, add the almonds and continue to cook for 5 minutes, stirring continuously to prevent the almonds sticking to the bottom of the pan and burning. Once the sugar and nuts have become a dark golden-brown caramel colour, pour onto the prepared tray and spread as thinly as possible with a palette knife (be quick as it sets fast). Set aside to cool.
• For the meringue islands: Put half the egg whites into a clean glass or metal bowl. Add the sugar, lemon juice and salt and whisk until snow white. Add the rest of the egg whites and continue whisking until the meringue forms stiff peaks when the whisk is removed.
• Gently drop 6 spoonfuls of meringue into a large pot of simmering water and simmer until they are slightly puffed up and just set, 2 to 3 minutes. Remove with a slotted spoon and place onto a sheet of baking paper until needed.
• To assemble, pour a ladleful of creme anglaise into each of 6 glasses and gently place a meringue in the centre. Snap the praline into small pieces and sprinkle on top.

ILES FLOTTANTES (OEUFS A LA NEIGE)

Steps:

• Pour the milk into a wide saucepan and whisk in the vanilla bean paste. Heat this on medium-low.
• Whip the egg whites in a stand mixer fitted with the whip attachment or using electric beaters on high speed until the whites are frothy, and then slowly pour in 2/3 cup (140 g) of the sugar while whipping, and continuing to whip until the whites hold a stiff peak when the beaters are lifted. Fold in the cornstarch.
• Make sure that the milk is hot, but not showing signs of bubbling at all. Use two large spoons to shape and drop ovals of meringue into the hot milk, leaving space between the meringues. Poach the meringues, uncovered, for 5 minutes in total, and gently flipping them over halfway through cooking. Use a slotted spoon to lift the meringues out to a dish to cool. Continue in batches until all of the meringue has been used, getting 16 meringue portions (2 per person). Chill these until ready to serve.
• Strain the milk into a fresh medium saucepan (and top up the milk to equal 2 cups/500 mL again) and bring to just below a simmer on medium heat. Whisk the reserved 6 egg yolks in a bowl with the remaining 1/3 cup (70 g) of sugar. Slowly pour the hot milk into the yolks while whisking, until all has been added. Return this to the pot and stir with a wooden spoon over medium heat until the custard coats the back of a spoon. Strain the custard into a clean bowl and cover with plastic wrap so that it is directly over the surface of the custard. Cool this to room temperature, then chill completely before serving.
• To serve, ladle spoonfuls of crème anglaise into the bottom of a flat dish and top with 2 meringues and then prepare the caramelized sugar.
• For the caramelized sugar, add a splash of water and the lemon juice to a small saucepan and then add the sugar. Bring this up to a full boil over high heat without stirring, but occasionally brushing down the sides of the pan with water, cooking until caramelized, about 2 minutes. Remove the pan from the heat, let cool a moment, and then use a spoon to drizzle the caramelized sugar over the meringues and custard (the chilled sauce & meringue will immediately cool & set the sugar). Serve immediately.

ISLE FLOTTANTE (BAREFOOT CONTESSA) (FLOATING ISLAND) INA GARTEN

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.

ILE FLOTTANTE WITH CARAMEL

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.)

ILE FLOTTANTE

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.

ILES FLOTANTES (BAREFOOT CONTESSA)

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.