Back in the kitchen with a sweet note: floating island (ile flottante)

Ile Flottante: soft meringué floating in crème anglaise & chocolate syrup drizzled with caramel

We never realise how much we truly love someone until we lose them or almost. Not everyone else is lucky too to have a second chance. After almost 3 weeks of hospitalisation, weeks of prayers and uncertainties, my dad is finally out of danger. He is still recovering but his positively reacting to medications. To everyone, thank you so much for all your kind words and prayers. They meant so much to me specially during those trying times. Now that everything is normal again. I'm finally back in my kitchen.

Well here's a simple and yet really classical french desserts that is one of my favorite: Ile flottante or floating island


Ile Flottante
For the crème anglaise :
1 liter of milk, 1 vanilla pod, 6 egg yolks, 150 g of sugar

For the soft meringué :
6 egg whites, a pinch of salt, 80 grams of sugar

Start by preparing the crème anglaise. In a casserole infuse the vanilla pod and its seeds (cut lengthwise) over low fire until the first bubble appears. Whisk the egg yolks with the sugar until it becomes creamy. Add little by little the milk as you continue to mix it. Once this process is done, put back in the casserole this mixture and cook until it thickens over low fire. Mix it continuously to avoid that the yolks from hardening. Once the cream covers wooden spatula turn off the fire and put the mixture in the fridge. In a salad bowl, beat the egg whites until it becomes stiff. Add little by little the sugar as you continue to beat them. Scoop out two to three spoons of this mixture in your ramekin and cook for about 3 seconds in microwave. Immediately put them in a paper towel to dry them up. Keep them in the fridge. To serve this dessert you can use a wide mouth glasses or deep dessert plates. Put about 8 spoons of cream anglaise. Then add the soft meringue and cover this with hot caramel and chocolate syrup.