French cuisine · Desserts & Sweets

Île Flottante

Poached meringue on vanilla custard with threads of caramel.

Ingredients · for 4 servings

• 6 eggs
• 500 ml milk
• 150 g sugar
• 1 vanilla pod
• 1 pinch of salt
• 100 g sugar for the caramel
• 50 g flaked almonds

Instructions

1. Separate the eggs and heat the milk with the vanilla.
2. Whisk the yolks with 100 g sugar, stir in the warm milk and thicken gently without boiling.
3. Beat the egg whites with salt and 50 g sugar until very stiff.
4. Shape quenelles and poach them in barely simmering milk for 2 minutes per side.
5. Arrange on the cold vanilla custard, drizzle with caramel and scatter with almonds.