Floating islands are a French dessert made of meringue-based puffs on a custard sauce. The custard is typically flavored with vanilla extract or rum, and the islands can be topped with caramel or nuts. The meringues can be cooked in the oven for a sturdier version, and the dessert can be served on a bed of fresh fruit to cut calories.
A floating island is a traditional French dessert with a unique and artistic presentation. Made primarily with egg whites, floating islands are meringue-based puffs that sit on a “sea” of custard sauce. Depending on the recipe, a floating island, also known as oefs a la neige or ileflottante, is a light but interesting dessert that can be relatively low in calories.
The classic floating island is created by filling a shallow dessert bowl with vanilla-flavored custard, then laying down the meringues to create the look of islands. A single-serving dessert may have one or more islands, depending on the size of the meringues. Islands are sometimes topped with caramel or nuts for a finishing touch.
The creamy base on which the islands sit is typically a form of custard, often a plain creme anglaise. This thin custard is created by beating egg yolks with granulated or granulated sugar, then slowly adding warm milk until the mixture thickens. Creme anglaise is often flavored with vanilla extract or rum, but for a truly authentic taste, a split vanilla bean is added to the milk as it heats, then removed before serving. Using this type of recipe rather than a prepared custard mixture or a cornstarch-thickened recipe is preferable for creating a floating island, as the creme anglaise will stay thin, allowing the meringues to float on top.
The island-forming meringues require some patience and careful cooking to assemble. To make traditional islands, egg whites and sugar are whipped together until stable peaks form. A stand mixer can be a big plus at this stage, as it may take a while to reach your desired consistency. Once formed, the batter is dropped by the spoonful into the hot milk used for the custard, which will attack the islets. To make a sturdier and more puffy version, the meringues can also be cooked in the oven for about an hour on very low heat. Cooking meringues in the oven allows you to prepare them a day or two in advance, saving valuable cooking time on the day of service.
In modern desserts, a floating island is served atop the custard, but some 19th-century recipes actually call for the custard to be poured over the meringues. This method creates a more blended flavor and may be easier to eat. Other variations on the traditional presentation include serving the islands on a bed of fresh fruit, such as berries, rather than custard. A fruit-based version can help cut the additional calories.
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