Today is about the final of Pierre’s birthday meal:
Floating island dessert!
I f you have’t followed the 2 previous posts, let me just tell you we’ve celebrated my son’s birthday a few days ago and I’ve decided to share the whole birthday meal recipes with you.
The first post was about the starter:
a mixed seafood and gizzards salad recipe.
The 2d post was about the main course:
A Stroganoff beef recipe.
And here is the 3d and last post of the saga:
The floating island we had for dessert…
Floating island is one of the French traditional desserts. It’s such a classic French dessert that you can find it in 80% of French restaurants menu. Tatin pie, chocolate mousse, Napoleon, simple apple pie or floating island, that’s the greedy France!
Floating island is a great dessert because it doesn’t require any addition of fat and is easier to digest next to a high-caloric dish as the Stroganoff beef we had for main course.
Floating island is also an elegant party dessert, featuring a lake of vanilla custard and white islands made of lightly sugared beaten egg whites poached in milk.
I can’t say that our French family floating island recipe is an ordinary recipe because most of the floating island recipes instructions ask to make a meringue and to poach it in water.
At home, we stiffy beat egg whites without any addition of sugar. We mix milk with sugar, heat it and first poach beaten egg whites, and then use the same sugared milk to cook the vanilla custard.
This process allows egg whites to be lightly sugared and that’s what makes the difference. It’s very fine!
If you’re decided to carry out the floating island recipe, here it is :).
Ingredients 6 servings
- 6 Eggs
- 1 L Milk
- 120 gr Caster sugar for the custard
- 100 gr Caster sugar for the caramel
- 15 gr Flour
- Vanilla extract
Cook the caramel. Put 100 gr caster sugar in a saucepan and cook over medium heat. Stir as soon as golden parts appear. Lower heat a bit and stir until the caramel is totally golden browned and sugar is totally liquefied (about 3 minutes).
Sometimes, sugar foams (it’s because it’s “dirty”). If this happens to you, place immediately the pan in cold water or in ice to allow it goes on foaming. It will also avoid any burning!