Île Flottante

Method

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1. Heat the 600 ml milk with the vanilla to steaming and infuse 15 minutes.

   Mark done

2. Whisk the yolks and sugar until pale, pour the warm milk over, then return to a gentle heat.

   Mark done

3. Stir constantly with a wooden spoon until it coats the back and a finger leaves a clean line — around 82°C. Strain immediately into a cold bowl and chill.

   Mark done

4. Whisk the whites with the salt to soft peaks, then add the sugar gradually to a stiff, glossy meringue.

   Mark done

5. Heat the poaching milk to a bare tremble. Shape quenelles between two spoons and poach them 2 minutes a side, turning once. Lift onto a cloth.

   Mark done

6. Boil the caramel sugar and water to a deep amber.

   Mark done

7. Pour the cold anglaise into bowls, float the meringues on it, thread the hot caramel over in fine lines and scatter with almonds.

   Mark done

Chef’s Tips

• Take the anglaise off at 82°C. Above 85°C it scrambles.
• Poach in a bare tremble. Boiling milk shreds the meringue.
• Thread the caramel from a height for fine lines.

Pairing Suggestions

• Espresso
• A crisp tuile
• Nothing else

Storage & Reheating

The anglaise keeps 2 days refrigerated. Poach the meringues on the day and assemble to order.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.