Floating Island

Preparation info

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This was very often served as a side dish at feasts and great dinners in the seventeenth century and was still made for Victorian dinner parties, though it is scarcely ever seen today. It is a kind of floating trifle. Many variants exist; most recipes build one large island to float in its lake of cream, but some suggest small individual islands. In either case, the dish used must be large and fairly flat.