{"id":16269,"date":"2012-08-31T10:09:26","date_gmt":"2012-08-31T08:09:26","guid":{"rendered":"https:\/\/blogs.transparent.com\/french\/?p=16269"},"modified":"2017-10-20T13:45:21","modified_gmt":"2017-10-20T11:45:21","slug":"french-dessert-iles-flottantes-floating-islands","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/french\/french-dessert-iles-flottantes-floating-islands\/","title":{"rendered":"French Dessert: \u00celes Flottantes (Floating Islands)"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p style=\"text-align: left;\"><em>Mes amis<\/em>, you are all welcome aboard the &#8220;<span style=\"text-decoration: underline;\"><em>\u00celes flottantes<\/em><\/span>&#8220;, which in French means &#8220;<span style=\"text-decoration: underline;\">Floating Islands<\/span>&#8220;!<\/p>\n<p style=\"text-align: left;\">When prepared with love and passion, tasting these exquisite French &#8220;Dessert Islands&#8221; is likely to offer you the sensational experience of traveling to some faraway French Caribbean &#8220;Desserted Island&#8221; \ud83d\ude42<strong>\u00a0\u00a0<\/strong><\/p>\n<p><strong><strong>To prepare this French dessert, which is also known as &#8220;<em>\u0152ufs \u00e0 la neige<\/em>&#8221; (&#8220;Snowy Eggs&#8221;), here is what you will need to lay your hands on:<\/strong><\/strong><\/p>\n<ul>\n<li><em><strong><em><strong>Gousse de vanille \u00e9ventr\u00e9e<\/strong><\/em>\u00a0<\/strong><\/em>(split vanilla pod)<\/li>\n<\/ul>\n<ul>\n<li><em><strong>3<\/strong><\/em> <em><strong>\u0153ufs<\/strong><\/em> (eggs) separated<\/li>\n<\/ul>\n<ul>\n<li><em><strong>115g sucre semoule<\/strong><\/em> (caster sugar), separated in <strong>40g + 75g<\/strong><\/li>\n<\/ul>\n<ul>\n<li><strong><em><strong>1.5<\/strong><\/em>\u00a0<\/strong>cups of<strong>\u00a0<em><strong>lait<\/strong><\/em>\u00a0<\/strong>(milk)<\/li>\n<\/ul>\n<p style=\"padding-left: 60px; text-align: center;\"><iframe loading=\"lazy\" title=\"iles flottantes\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/FNp15bP4MXU?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p style=\"padding-left: 60px; text-align: center;\"><strong>Preparing <a href=\"https:\/\/blogs.transparent.com\/french\/french-summer-dessert-tartelettes-aux-framboises\/\">French dessert<\/a> while playing\u00a0<em>de la musique<\/em>\u00a0<em><a href=\"http:\/\/www.transparent.com\/spanish\/\">hispanique<\/a>\u00a0<\/em>is <em>mucho\u00a0<\/em>possible<\/strong><\/p>\n<p><strong><span style=\"text-decoration: underline;\">\u2666\u00a0Now here comes the action<\/span>:<\/strong><\/p>\n<ul>\n<li>Beat <em><strong>les blancs d&#8217;<\/strong><em><strong>\u0153ufs\u00a0<\/strong><\/em><\/em>(the egg whites) in a bowl, then add a pinch of salt. Don&#8217;t stop till the eggs make a firm peak.<\/li>\n<li>While you&#8217;re doing that, slowly add\u00a0<strong>40g<\/strong>\u00a0of sugar.<\/li>\n<li>Now put the eggs into boiling water to cook (you can also do it in the microwave for 45 seconds.)<\/li>\n<li>Another way is to poach for two minutes spoons of the egg white mix into the hot milk, before adding <em><strong>les jaunes d&#8217;\u0153uf<\/strong><\/em> (the egg yolks) for the custard.<\/li>\n<li>To make <strong><em>le costarde <\/em><\/strong>(the custard), heat the milk (low-medium)\u00a0with the vanilla pod, until it starts\u00a0bubbling.<\/li>\n<li>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.<\/li>\n<li>Put the mixture into a saucepan, and leave it over low heat for five minutes, while stirring.<\/li>\n<li><strong><em>Cette fois-ci <\/em><\/strong>(this time), it shouldn&#8217;t boil.\u00a0After a few minutes the custard will thicken.<\/li>\n<li>Pour into a jug and take out the vanilla pod.<\/li>\n<li>You can put the custard into bowls while placing the &#8220;islands&#8221; on top.<\/li>\n<li>At this point, your <em><strong>\u00ee<\/strong><strong>le flottante<\/strong><\/em> is ready, so only one thing remains to say is &#8220;<em><strong>\u00c0 l&#8217;abordage<\/strong><\/em>&#8221; (&#8220;Stand by to board&#8221;)<strong>!<\/strong><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<img width=\"350\" height=\"263\" src=\"https:\/\/blogs.transparent.com\/french\/wp-content\/uploads\/sites\/3\/2012\/08\/P1030958-350x263.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image tmp-hide-img\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/blogs.transparent.com\/french\/wp-content\/uploads\/sites\/3\/2012\/08\/P1030958-350x263.jpg 350w, https:\/\/blogs.transparent.com\/french\/wp-content\/uploads\/sites\/3\/2012\/08\/P1030958.jpg 400w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><p>Mes amis, you are all welcome aboard the &#8220;\u00celes flottantes&#8220;, which in French means &#8220;Floating Islands&#8220;! When prepared with love and passion, tasting these exquisite French &#8220;Dessert Islands&#8221; is likely to offer you the sensational experience of traveling to some faraway French Caribbean &#8220;Desserted Island&#8221; \ud83d\ude42\u00a0\u00a0 To prepare this French dessert, which is also&hellip;<\/p>\n<p class=\"post-item__readmore\"><a class=\"btn btn--md\" href=\"https:\/\/blogs.transparent.com\/french\/french-dessert-iles-flottantes-floating-islands\/\">Continue Reading<\/a><\/p>","protected":false},"author":49,"featured_media":23622,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[13],"tags":[249984,249977,24687,249976,249979,249978,249982,315,24686,65701,24507,249981,249980,249983],"class_list":["post-16269","post","type-post","status-publish","has-post-thumbnail","hentry","category-vocabulary","tag-a-labordage","tag-costarde","tag-cuisine-francaise","tag-custard","tag-deserted-island","tag-dessert-francais","tag-floating-islands","tag-french-cooking","tag-french-cuisine","tag-french-dessert","tag-gousse-de-vanille","tag-ile-flottante","tag-iles-flottantes","tag-oeufs-a-la-neige"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts\/16269","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/users\/49"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/comments?post=16269"}],"version-history":[{"count":36,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts\/16269\/revisions"}],"predecessor-version":[{"id":28410,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts\/16269\/revisions\/28410"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/media\/23622"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/media?parent=16269"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/categories?post=16269"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/tags?post=16269"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}