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Iles Flottantes Dessert - History and Recipe

Floating Islands: A History of Délices des Îles Flottantes

Origins and History

Îles flottantes, meaning “floating islands,” is a classic French dessert that has delighted palates for centuries. Its origins can be traced back to the 18th century, where it was known as “œufs à la neige” (eggs in the snow). The name “floating islands” was coined later, likely due to the dessert’s resemblance to small islands floating in a sea of crème anglaise.

Preparation

The preparation of îles flottantes involves two main components: the floating islands themselves and the crème anglaise.

Floating Islands:

  • Ingredients:
    • 4 large egg whites
    • 1/4 cup granulated sugar
    • 1/4 teaspoon vanilla extract
  • Instructions:
    1. Preheat oven to 350°F (175°C).
    2. Line a baking sheet with parchment paper.
    3. In a large bowl, beat the egg whites until stiff peaks form.
    4. Gradually add the sugar while continuing to beat until the meringue is glossy and holds its shape.
    5. Fold in the vanilla extract.
    6. Using two spoons, shape the meringue into 12 equal-sized ovals.
    7. Place the ovals on the prepared baking sheet and bake for 15-20 minutes or until golden brown on top.

Crème Anglaise:

  • Ingredients:
    • 2 cups whole milk
    • 1/2 cup heavy cream
    • 1/3 cup granulated sugar
    • 4 large egg yolks
    • 1/4 teaspoon vanilla extract
  • Instructions:
    1. In a medium saucepan, combine the milk, cream, and sugar. Bring to a simmer over medium heat, stirring occasionally.
    2. In a separate bowl, whisk the egg yolks until smooth.
    3. Gradually whisk the hot milk mixture into the egg yolks.
    4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened. Do not boil.
    5. Remove from heat and stir in the vanilla extract.

Assembly:

To assemble the îles flottantes, place the floating islands in a shallow serving dish and pour the crème anglaise over them. Serve immediately or chill for later.

Tips:

  • For a richer flavor, use homemade vanilla extract.
  • To make the floating islands more stable, refrigerate them for at least 30 minutes before baking.
  • If you don’t have a baking sheet, you can shape the meringue into ovals on a lightly greased baking dish.
  • Serve the îles flottantes with fresh berries or fruit compote for an extra burst of flavor.

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