Île flottante, floating islands — whatever you call them, they're a dream of beaten egg whites in a sea of the creamiest vanilla sauce. This Parisian recipe for Île flottante seems to have been forgotten somewhat, but it only takes one try for it to become a firm favorite! Turmeric gives the vanilla sauce its beautiful color.
Ingredients 4 Portions
To make the île flottante: Pour the milk into a pan. Scrape out the pulp from a vanilla pod and place the pod in the pan. Bring the milk to the boil.
Separate the eggs and beat the egg white and sugar until the mixture forms stiff peaks. Shape the meringue mixture into balls and boil in the milk for around 2 minutes.
To make the vanilla sauce: Add milk, whipping cream, ground turmeric, a scraped-out vanilla pod and its contents to a pan and bring to the boil while stirring constantly. Then remove from the heat.
Cream the egg yolks and sugar in a bowl until the mixture is a pale yellow.
Add the yolk and sugar mixture to the milk. Simmer over a medium heat while stirring constantly until the sauce thickens.
Chill the sauce. Serve the île flottante with the cold vanilla sauce and enjoy.