Île Flottante
- Cythia Craig
- May 1
- 0 min read
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Chef’s Tips
Île flottante is typically enjoyed chilled, but the crème anglaise can also be served slightly warm for a pleasant contrast in temperature and texture. For a subtle twist, you may infuse the milk with a teaspoon of your preferred liqueur or delicate spices such as cardamom, cinnamon, or star anise, enhancing the depth of flavor while preserving the dessert’s elegance.
Notes
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1- In a saucepan, gently heat the milk with the split vanilla pod and its seeds until it just begins to simmer.
2- In a bowl, whisk together the egg yolks and sugar until smooth and slightly pale.
3- Gradually pour the warm milk over the yolk mixture, whisking continuously to combine.
4- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and reaches 83°C (it should coat the back of a spoon).
5- Strain the crème anglaise through a fine sieve to remove any lumps, then chill in the refrigerator for about 1 hour.
6- Separate the egg whites from the yolks. Whisk the egg whites with a pinch of salt until soft peaks form, then add the sugar and continue whisking until stiff peaks are achieved.
7- Bring a pot of water to a gentle simmer. Using a spoon dipped in cold water, shape quenelles of the meringue and carefully place them onto the surface of the water.
8- Poach each quenelle for about 2 minutes, then gently turn them over and cook for an additional 2 minutes.
9- Remove the meringues and place them on paper towels to absorb excess moisture. Set aside in the refrigerator.
10- To assemble, pour the chilled crème anglaise into serving bowls. Place the poached meringue on top, then garnish with crushed Pink Reims biscuits.
11- Finish with a drizzle of caramel and, if desired, toasted almonds or edible flowers for an elegant touch.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Beef Wellington
Chef Instructor
Cynthia Craig
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Île Flottante
Île Flottante is a timeless French dessert that combines airy poached meringue with a silky crème anglaise delicately infused with framboise. Light yet indulgent, it balances softness and freshness, with the subtle tang of raspberries enhancing its elegance and bringing a vibrant twist to this classic creation.
4 Servings
380 Calories / Serve
Prep Time
10 min
Cooking Time
10 min
Rest Time
60 min
Total Time
1 hour 20 min
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