Floating island (dessert)

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Floating island
Ujuvad saarekesed.jpg
Alternative names
Type Dessert
Place of origin
France
Main ingredients
meringue (egg whites, sugar and vanilla extract), crème anglaise (egg yolks, vanilla, milk)
Cookbook:Floating island  Floating island

A floating island is a European dessert of French origin, a dessert consisting of meringue floating on crème anglaise (a vanilla custard). The meringues are prepared from whipped egg whites, sugar and vanilla extract then quickly poached. The crème anglaise is prepared with the egg yolks, vanilla, and hot milk, briefly cooked.

There is some confusion about the name. In French cuisine, the terms œufs à la neige ("eggs in snow") and île flottante (floating island) are sometimes used interchangeably; the latter is the source of the English name. The difference between the two dishes is that île flottante sometimes contains islands made of "alternate layers of alcohol-soaked dessert biscuits and jam."[1] It is also traditionally made in Vojvodina, Serbia where it is called "šnenokle". It was inherited from the Austrian Empire cuisine.

Preparation[edit]

Floating island is made of egg whites served floating on a milky custard sauce. Some variations use a thicker sauce, served on top of the dumplings, but usually the milk mix is thin, almost liquid, and the dumplings "float" on top.

The egg whites are beaten with sugar and poured into a mould lined with a thin layer of caramel.[2] Alternately, the whites can be shaped with spoons and allowed to cook gently in sweetened milk with vanilla flavoring. A custard is made using milk, sugar, vanilla, and egg yolks; the mix is cooked in a bain-marie for a few minutes, but must remain thin enough to pour. The custard is topped with the egg whites dumplings. The dish is served at room temperature or cold.

Crème anglaise, the base of floating island

See also[edit]

References[edit]

  1. ^ Olney, Richard; Paul Bertolli (2002). The French Menu Cookbook. Ten Speed Press. pp. 242–44. ISBN 978-1-58008-385-0. 
  2. ^ Perrin-Chattard, Brigitte; Jean-Pierre Perrin-Chattard (2000). Toute la cuisine. Jean-paul Gisserot. p. 544. ISBN 978-2-87747-443-6. 

External links[edit]