Imagine a dessert so light it seems to float effortlessly on a creamy sea of vanilla milk - welcome to the enchanting world of Île Flottante! This classic French dessert is not just a treat, but a culinary masterpiece that transforms simple ingredients into a magical experience. With its cloud-like meringue, silky vanilla milk, and decadent caramel drizzle, this dessert promises to transport you to a Parisian patisserie with every delicate spoonful.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 large egg whites
- 100g granulated sugar
- 500ml milk
- 1 vanilla bean
- 100g caramel sauce
- Pinch of salt
Instructions
- Prepare the vanilla milk: Split the vanilla bean lengthwise and scrape out the seeds. Add the bean and seeds to the milk in a wide, shallow saucepan. Heat the milk gently until it's just about to simmer, then remove from heat and let it infuse for 10 minutes.
- Prepare the meringue: In a clean, dry mixing bowl, begin whisking the egg whites. Once they become foamy, gradually add the granulated sugar while continuing to whisk. Beat until stiff, glossy peaks form and the meringue is smooth and stable.
- Poach the meringues: Reheat the vanilla-infused milk to a gentle simmer. Using two large spoons, shape the meringue into oval quenelles. Carefully lower each meringue into the warm milk, poaching for about 2-3 minutes on each side until they're puffy and set.
- Remove the poached meringues with a slotted spoon and place them on a clean kitchen towel to drain excess milk. Allow them to cool slightly.
- Prepare the serving: Strain the vanilla milk and pour it into serving dishes. Gently place the poached meringues on top of the milk.
- Finish by drizzling caramel sauce over the meringues. For an elegant presentation, you can create decorative caramel threads or patterns.
- Chill the dessert for 15-20 minutes before serving to allow the flavors to meld and the temperature to cool.
Tips
- Use room temperature egg whites for the most stable meringue
- Ensure your mixing bowl is completely clean and dry to help egg whites whip properly
- When forming meringue quenelles, wet your spoons with cold water to prevent sticking
- Keep milk at a gentle simmer - boiling will break the delicate meringue
- Use a slotted spoon when removing meringues to drain excess liquid
- For an extra touch of elegance, practice creating caramel decorative threads
- Chill the dessert briefly to enhance flavor melding and achieve the perfect serving temperature
Nutrition Facts
Calories: 274kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
