I need a good recipe for the French dessert L' Ile Flottante or floating islands?

Answer 1

Ile Flottante Molded Floating Island
Title: Ile Flottante (Molded Floating Island)
Categories: Cheese/eggs
Yield: 6 servings

1 c Heavy cream combined with 1/8 Teasp. salt
1 c Milk 4 Egg yolks, beaten
1/2 c Granulated sugar 1/4 Teasp. vanilla extract
1 Tablesp. flour

CUSTARD SAUCE:

Day before:

1. In double boiler, heat cream.

2. Combine sugar, flour, and salt. Add to egg yolks; beat until well-mixed.

3. Stir some of hot cream mixture into egg yolks; mix well. Stir egg
mixture into the remaining cream mixture in double boiler.

4. Cook over hot water, stirring constantly, about 15 min. or until mixture
is thickened and coats spoon. Remove from heat.

5. Add vanilla; cover surface with waxed paper; refrigerate overnight.

MERINGUE: 4 egg whites Granulated sugar 1/8 teasp. salt 1/4 teasp. cream of
tartar 1 teasp. vanilla extract

Several hours before serving:

1. Let egg whites stand at room temperature 1 hr.

2. Start heating oven to 350ø F. Butter a 1 1/2-qt. mold or 4 to 6 custard
cups; then sprinkle lightly with a little granulated sugar.

3. In large bowl, beat egg whites until foamy; add salt and cream of
tartar; continue beating until soft peaks form; gradually add 1 cup sugar,
beating well after each addition. Continue beating until stiff peaks form.

4. Stir in vanilla. Turn egg-white mixture into prepared mold or custard
cups; set in pan of hot water. Bake mold 30 min., custard cups, 15 min.

5. Unmold at once onto large serving plate or into individual serving
dishes; meringue will shrink slightly. Refrigerate until ready to serve.

CARAMEL SYRUP: Several hours before serving:

In large, heavy frying pan or skillet, spread 1/4 cup granulated sugar in a
thin layer. Heat slowly over low heat, until sugar is melted and golden in
color. Then, very, very slowly, stir in 3 tablesp. hot water. Continue to
heat syrup until slightly thickened and all sugar lumps are dissolved. (If
syrup becomes too thick to pour, reheat over hot water.)

To serve:

Pour custard sauce around meringue or meringues. Top with all of caramel
syrup; garnish with strawberries. Makes 6 servings.

Answer 2

FLOATING ISLAND

1 can condensed milk
1 (12 oz.) can Pet milk
1 condensed milk can of water
4 eggs (separated), need yolks
1 tbsp. vanilla

ISLAND:
4 egg whites
4 tbsp. sugar
Few drops of lemon juice

Beat egg yolks well - add milks and water then heat on stove, stirring constantly - do not let boil - until thickens, approximately 15 minutes. Remove from stove. Add in vanilla and pour in glass bowl. (If this mixture boils the egg will curdle and it's no good - if it's not stirred constantly the bottom will burn and again it's lost.) Beat egg whites until stiff (approximately 5 minutes), slowly add sugar and lemon juice. When stiff and holding peaks, add in big spoonfuls to top of custard mix in glass bowl to look like "Floating Islands". Serves 8.

Answer 3

Floating Islands
Here's a delicate and very pretty desert.
1 vanilla pod
2 5/8 cups milk
3 large eggs
1/16 teaspoon salt
4 1/2 ounces caster sugar
4 1/2 teaspoons potato flour (optional)
1/16 teaspoon lemon juice
4 servings

1. Place the vanilla pod in a saucepan with the milk and bring slowly to a boil.
2. Release the seeds in the pod by using a wooden spoon to smash it up against the side of the pan.
3. Pour the milk into a wide-based pan and leave to cool without removing the vanilla.
4. Meanwhile, separate the eggs.
5. Place the yolks in a bowl for use later and beat the egg whites with a pinch of salt until very stiff.
6. Fold in 25g of sugar and beat again.
7. Reheat the milk, remove the vanilla pod and drop scoops of stiff egg white on to the milk and cook for a couple minutes until firm, turning with a perforated spoon.
8. Remove these"islands" to a plate.
9. Beat the egg yolks with 75g sugar and the flour, if using.
10. Add the warm milk then return to the milk pan, stirring constantly for about 10 minutes until thickened.
11. Pour the custard into a shallow dish and float the"islands" on top.
12. Heat the remaining sugar with a tablespoon of water and the lemon juice until it is light golden.
13. Trickle the syrup over the"islands".
14. Chill before serving.

*I had to change this recipe over to US from metric...hopefully you can make adjustments.*



FLOATING ISLAND

2 1/2 cups sugar
2 1/2 cups water
3/4 cup (about 3 ounces) sliced almonds
6 large egg whites
Vanilla Custard Sauce

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.

Makes 8 Servings.
Bon Appétit
R.S.V.P.
December 1999
Mimose, Los Angeles, CA

Answer 4

Sauce
2 vanilla beans, split lengthwise
2 cups whole milk
6 large egg yolks
1/2 cup sugar

Meringues
2 cups whole milk

4 large egg whites
Pinch of salt
1/4 cup sugar

Caramel
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.

Makes 6 servings.
Bon Appétit

Answer 5

http://www.recipezaar.com/5078

Answer 6

I make that every morning, then I flush.

Answer 7

try allrecipes.com