World Flavors Cookbook

Ile Flottante

Poached meringue islands floating on a sea of vanilla creme anglaise — the classic French restaurant dessert.

Cuisine: France

Ingredients

• 6 egg whites
• 180g sugar
• Pinch of salt
• For creme anglaise: 6 yolks, 500ml milk, 100g sugar, 1 vanilla pod
• Caramel and toasted almonds to serve

Instructions

1. Make creme anglaise: heat milk with vanilla, whisk with yolks and sugar, cook until thickened.
2. Whip egg whites to stiff peaks with sugar.
3. Poach large spoonfuls of meringue in barely simmering milk 2-3 minutes each side.
4. Drain. Float meringues on pools of creme anglaise.
5. Drizzle with caramel and sprinkle with toasted almonds.