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Iles Flottantes or Floating Islands

July 3, 2012 by Maureen 30 Comments

I know I’m not the only one having a hellishly busy schedule these days.  I seem to be a dollar short and a day late on just about everything.  I haven’t visited half the blogs I normally would never miss (I’m sorry) and I feel like I’m missing out on heaps of stuff because I’m too busy working.

I’d give a lot to have more time to spend with my blog but the economy speaks and work is what I must do.  So if you thought I was ignoring you because I’m lazy, not this time.

When my friend Gill arrived the other day for coffee (I do take a break when the doorbell rings) she brought with her a big sack of the last of the season passionfruit.  She’s got a lovely vine growing on her fence facing the canal and she gets great morning northerly sun and the passionfruit appreciate it. (remember we’re upside down so north is good)

I decided to make some passionfruit curd and it was really delicious. I made it just like I make lemon curd.  “What to do with passionfruit curd,” I wondered.  Just then I saw a flash on the tv screen about iles flottante in a cookbook ad.  Instantly I was transported to Paris and tasting the most wonderful fluffy meringue floating in a sea of creme anglais.  I knew what to do with the passionfruit curd!

I made a floating island in passionfruit.  This is an elegant but not very difficult to make dessert.

There are a few ways to make this but I chose the easy way.  I baked it.  I believe the correct (?) way is to poach the islands in milk, dry on a cloth and then place in the ocean of custard.  That seemed way too fiddly for a weeknight dessert.  It was a mini celebration for John and me but it was still a weeknight and as I said, life’s pretty busy, so baked it was.

I whipped the egg whites, added 3 tablespoons of caster sugar and a pinch of cream of tartar and piped a large island for two on a piece of baking paper.  I baked it at 150C for about  40 minutes until it was just beginning to take on some color.  When I make this again I’ll check the oven at 30 minutes.  The  meringues only need to be not raw and set.

To make the ocean I took that wonderful passionfruit curd and added enough cream to make it soupy and then plopped the meringues in the middle.  We each took a spoon and both of us loved it.

Because I cobbled mine together, I won’t guess at what I put in.  I know, I should have made this again but I just haven’t had time.  Instead I’ll give you links to Iles Flottante that I used for inspiration.

iles flottante by My Cooking HutMyCookingHut.com

iles flottante by From Bordeaux to BaliFrom Bordeau to Bali

iles flottante by Chocolate Chip TripsChocolate Chip Trips

I had a look at Ina Garten’s recipe Ile Flottante but when I saw all that sugar I decided to go out on my own and I’m very glad I did.  Next time I’ll do the caramel but John doesn’t like it so, well, he does a lot for me and this blog so I like to make things he enjoys too.

Ile Flottante by Orgasmic Chef

5.0 from 3 reviews
Iles Flottantes or Floating Islands
 
Print
Every time I think of Paris I am reminded of my favorite dessert, Ile Flottante or floating island. Light flufy meringue swimming in an ocean of soft custard.
Author: Maureen Shaw
Recipe type: Dessert
Cuisine: French
Serves: 4
Ingredients
  • 4 egg whites
  • 3 tbsp sugar
  • pinch of cream of tartar
Instructions
  1. In a mixing bowl and a balloon whisk, beat the egg whites with a pinch of sugar and the cream of tartar.
  2. When the eggs being to form soft peaks, continue beating and slowly add the sugar.
  3. When the sugar is dissolved and the mixture has firm, shiny peaks, it's time to bake.
  4. Either drop by large spoonsful or pipe islands on a silpat or baking paper.
  5. Bake at 150C for 30 minutes until the meringue is set.
  6. Do not refrigerate.
  7. Serve in a bowl of creme anglaise or pouring custard.
  8. Top with caramel if you can be bothered making it. 🙂
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Filed Under: Desserts, eggs

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