Said to be Julia Child’s favorite dessert, along with my favorite neighbor’s delight, the two of us (me and the neighbor) put this subtly sweet floating meringue in vanilla custard on our calendars and made well with the gorgeous result.
I’ll Flottante – Floating Island Dessert
It’s French. Everything French is better 😉
I’ll Flottante – Floating Island Dessert
Crème Anglaise:
1/3 cup heavy cream
1/3 cup whole milk
1/2 vanilla bean, scraped
pinch of sea salt
1 1/14 cups granulated sugar, divided
3 large egg yolks (whites reserved for meringues)
Floating Meringues:
3 large egg whites (reserved from Anglaise)
1/4 tsp. cream of tartar
3 Tbs. granulated sugar
1 cup whole milk
Garnish:
fresh berries
raspberry preserves (warmed)
toasted pistachios
In a small pot over medium heat, bring the cream, milk, vanilla bean insides, salt, and 1/4 cup of sugar to a simmer.
In a separate bowl, whisk the egg yolks and remaining 1 cup of sugar (very thick).
Add approximately 1/3 of the heated cream-milk mixture to the egg yolks and sugar, whisking constantly to incorporate and temper. Return the mixture to the pot, whisking well to combine. Continue to cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a rubber spatula.
Chill in the back of the fridge until very cold.
Meanwhile, make the meringue by whipping the egg whites and cream of tartar to soft peaks. Gradually add the sugar and continue to beat until the meringue reaches stiff peaks.
In a small pot, bring the 1 cup milk to a simmer. Drop 2-3 heaping tablespoon scoops of meringue into the hot milk mixture to poach for 2-3 minutes. Spoon simmering milk over the top of the meringue mounds, gently, to fully cook.
Drain with a slotted spoon.
Divide the Crème Anglaise between two serving bowls. Dot and drizzle warmed jam (preserves) over the mixture and swirl with a toothpick to combine. Gently place the meringue islands over the Crème.
Garnish with fresh berries and pistachios, and extra preserves, if desired.
Serve immediately.
