French Dessert: Îles Flottantes (Floating Islands) Posted by Hichem on Aug 31, 2012 in Cooking, Vocabulary
Mes amis, you are all welcome aboard the “Îles flottantes“, which in French means “Floating Islands“!
When prepared with love and passion, tasting these exquisite French “Dessert Islands” is likely to offer you the sensational experience of traveling to some faraway French Caribbean “Desserted Island” 🙂
To prepare this French dessert, which is also known as “Œufs à la neige” (“Snowy Eggs”), here is what you will need to lay your hands on:
- Gousse de vanille éventrée (split vanilla pod)
- 3 œufs (eggs) separated
- 115g sucre semoule (caster sugar), separated in 40g + 75g
- 1.5 cups of lait (milk)
♦ Now here comes the action:
- Beat les blancs d’œufs (the egg whites) in a bowl, then add a pinch of salt. Don’t stop till the eggs make a firm peak.
- While you’re doing that, slowly add 40g of sugar.
- Now put the eggs into boiling water to cook (you can also do it in the microwave for 45 seconds.)
- Another way is to poach for two minutes spoons of the egg white mix into the hot milk, before adding les jaunes d’œuf (the egg yolks) for the custard.
- To make le costarde (the custard), heat the milk (low-medium) with the vanilla pod, until it starts bubbling.
- Mix well in a bowl the egg yolks and 75gm of the caster sugar, then add the hot milk and mix the whole thing well.
- Put the mixture into a saucepan, and leave it over low heat for five minutes, while stirring.
- Cette fois-ci (this time), it shouldn’t boil. After a few minutes the custard will thicken.
- Pour into a jug and take out the vanilla pod.
- You can put the custard into bowls while placing the “islands” on top.
- At this point, your île flottante is ready, so only one thing remains to say is “À l’abordage” (“Stand by to board”)!