Île Flottante
Ingredients
- 4 egg whites
- 90 g powdered sugar
- Pinch of cream of tartar
- ½ tsp vanilla extract
- 1 litre milk, for poaching
- 7 egg yolks
- 90 g granulated sugar
- 1 vanilla pod
- 200-300 ml extra milk, to top up
- 90 g butter biscuits, crushed
The elegance of île flottante is that nothing is wasted: the egg whites become meringue, the yolks become custard, and the milk used to poach the meringue is strained and turned into the crème anglaise it will be served on. The meringue is poached rather than baked, thirty to fifty seconds a side in milk kept just below a simmer, so it stays marshmallow-soft. The custard is the classic stirred one — no starch, taken to 85°C and no further — which is why it is poured over crushed butter biscuits here and left to chill before the islands are set afloat.
Method
Beat the egg whites with the cream of tartar on low speed for a few seconds, then raise to medium-high. As they froth, add the sugar a spoonful at a time and beat 6-7 minutes to stiff peaks, then mix in the vanilla extract.
Bring the litre of milk to a bare simmer. Scoop spoonfuls of meringue into it and poach 30-50 seconds a side, lifting them out once they stop puffing.
Strain the poaching milk and top it back up to 1 litre with the extra milk. Heat it with the scraped vanilla seeds.
Whisk the egg yolks with the granulated sugar, then temper them by pouring in the hot milk slowly while stirring.
Cook the crème anglaise over medium-low heat, stirring and scraping the bottom and sides constantly, until it reaches 85°C and coats a spatula. Strain it and cool.
Layer the crushed biscuits in serving bowls, pour the custard carefully over them, set the poached meringues on top and refrigerate before serving.
