Floating island
The dessert has a fascinating history that dates back several centuries. Legend has it that a French soldier in the 19th century created the dish when his sweet tooth got the better of him. He combined the ingredients he had at hand - milk, cream, sugar and eggs - to make a custard, and poached small islands of meringue in it. The end result? Delightful!
To achieve the proper texture, the custard should be velvety, light and creamy. For a true classic version, use only egg whites and sugar for the islands of meringue, although some recipes now include other ingredients. I often throw in a touch of chilli powder or citrus zest to give the islands a bit of pizzazz.
To make the dish, bring a pot of water to a rapid boil and dangle the meringue islands—which are made by carefully whisking egg whites and sugar until stiff peaks form—in the boiling water for about two minutes. When done, spoon the custard into individual glasses or ramekins and place one island in the center of each. Refrigerate the concoction for a few hours and serve chilled.
It’s easy to understand why this elegant yet simple dessert is so popular. Not only is it delicious, it looks impressive too. The meringue islands gently bobbing in the sweet custard provides a beautiful and playful presentation that will undoubtedly wow your guests. Floating island should be on the menu for your next special occasion!
Floating island recipes
Amazing Floating island recipes sourced from the web.
The origin of Floating island
The origin of the fanciful dessert known as Floating Island is a curious one, and has been shrouded in mystery for centuries. Its earliest recorded beginnings hail from France, though it was likely enjoyed by many people before then.
The exact provenance of the dish remains unknown, but one can speculate that French chefs were inspired by the floating islands of the 15th century Lake Geneva, where local legend has it that wild birds and animals sought refuge from storms on the artificial islands built by monks who lived nearby.
The ethereal Floating Island is said to have been created when some of these same French chefs began recreating the islands in the form of a delectable custard-based dessert. It was made with a generous portion of sugar, cream, and egg whites, the latter of which were whipped until the mixture became light, fluffy, and could float on a warm bath of cooked sugar syrup.
In contemporary versions of the dish, meringue is also added, though this was not usually included in the original recipe. When served, the Floating Island would be topped with caramel or other types of sauces, and sometimes even flavored creams or fresh fruits.
The dish quickly gained popularity both in France and beyond and soon began appearing in the finest restaurants across Europe. Over time, the Floating Island has become a beloved classic dessert, with variations enjoyed all over the world.
Though its precise origins remain uncertain, the history of the Floating Island is a testament to the creativity of French chefs who, centuries ago, were able to turn mere legend into a delicious reality.
Types of Floating island
Ah, the Floating Island. A dish as mysterious and captivating as its name implies, this ultra-light dessert is a decadent favorite of home chefs and foodies alike. Its origins remain elusive, but its delightful taste and delicate textures have earned it a spot in the annals of dessert history.
The classic version of this creamy treat is made with egg whites beaten to a stiff meringue, which is then poached in milk and served atop a pool of crème Anglaise custard. However, variations abound, from traditional recipes incorporating almond extract and gingerbread cookies, to modern takes featuring fruit compotes and hazelnut praline. Whichever version you choose, there's no denying the floating island's unique appeal.
For those looking to take their creation to the next level, try adding a few drops of flavored or colored liqueurs to the mixture before cooking. You can also enhance the texture of the meringue by adding a few tablespoons of sugar to the beaten egg whites prior to poaching. If you're feeling creative, consider replacing the crème Anglaise with a light sabayon – a custard made with egg yolks, sugar, and white wine.
The presentation of the floating island is where you can really showcase your culinary prowess. Dress it up with a dusting of powdered sugar, some fresh fruits, pomegranate seeds, or a scattering of chopped nuts. Alternatively, go for a more rustic look with a dollop of whipped cream and a drizzle of caramel sauce.
No matter how you choose to dress it up, the floating island is sure to make an impressive dessert that will have everyone coming back for more.