Description
Ile Flottante With Pink Praline is a classic French dessert featuring light and airy floating meringue islands served atop a smooth vanilla crème Anglaise custard, garnished with crunchy pink praline for a delightful contrast of textures and flavors. This elegant dessert is perfect for impressing guests or enjoying a sophisticated treat at home.
Ingredients
Scale
For the Crème Anglaise
- 11.5 fl oz (340 ml) whole milk
- 3.5 fl oz (105 ml) heavy cream, 30% fat
- 1 vanilla bean, split lengthwise
- 4 large egg yolks (70 g), at room temperature
- 5 tablespoons (70 g) granulated sugar
For the Meringue Islands
- 4 large egg whites (150 g), at room temperature
- 6 1/2 tablespoons (90 g) caster sugar
- 1/2 teaspoon lemon zest
- 1.2 oz (35 g) crushed Pink Praline
For Garnish
- 0.5 oz (15 g) chopped pink praline
Instructions
- Prepare the Crème Anglaise: In a small, heavy-bottomed saucepan, combine the whole milk, heavy cream, scraped seeds from the vanilla bean, and the emptied vanilla bean pod. Heat gently to infuse the flavors.
- Mix Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.
- Temper the Egg Mixture: Gradually add the hot milk and cream mixture to the yolk and sugar blend, stirring constantly to prevent curdling. Pour mixture back into the saucepan.
- Cook the Custard: Over low heat, stir constantly with a whisk until the mixture thickens enough to coat the back of a spoon and reaches 180°F (82°C). Remove from heat immediately.
- Strain and Cool: Remove the vanilla pod and pour the custard into a clean bowl. Cover with plastic wrap placed directly on the surface to avoid forming a skin. Let it cool to 73°F (23°C), either at room temperature or refrigerated.
- Preheat Oven: Preheat your oven to 300°F (150°C) and line a baking tray with parchment paper.
- Whip the Egg Whites: Using an electric mixer or stand mixer with a whisk attachment, beat the egg whites at low speed until frothy. Gradually add caster sugar while increasing to medium speed. Continue whisking until you reach stiff, glossy peaks. This can take up to 10 minutes.
- Incorporate Praline and Lemon Zest: Gently fold in the crushed pink praline and lemon zest into the meringue mixture using a rubber spatula, being careful not to deflate the meringue.
- Shape and Bake Meringue Islands: Drop large tablespoons of the meringue onto the prepared baking tray, creating 6 mounds. Bake for approximately 5 minutes until just set and slightly firm on the outside. Remove and let cool.
- Assemble the Dessert: Spoon the cooled crème Anglaise into martini glasses or glass bowls. Carefully place each meringue island on top of the custard.
- Garnish and Serve: Sprinkle chopped pink praline over the meringue islands for added texture and flavor. Serve immediately and enjoy this exquisite French dessert.
Notes
- Ile flottante, or floating island dessert, is a classic French dessert that combines light, airy meringue with rich vanilla custard.
- This dessert takes less than an hour to prepare and bake, with the option to make the crème Anglaise ahead of time.
- Use fresh, room-temperature eggs to achieve the best texture and volume in your meringue.
- Be careful not to overcook the custard to avoid curdling; use a candy thermometer to monitor temperature accurately.
- The pink praline adds a unique, crunchy twist that complements the softness of the meringue and creaminess of the custard perfectly.
Nutrition
- Serving Size: 1 floating meringue with crème Anglaise
- Calories: 260
- Sugar: 33.1 g
- Sodium: 61 mg
- Fat: 11.5 g
- Saturated Fat: 5.6 g
- Unsaturated Fat: 4.9 g
- Trans Fat: 0 g
- Carbohydrates: 33.8 g
- Fiber: 0.2 g
- Protein: 7.4 g
- Cholesterol: 189 mg
