4702 Île Flottante

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut a stale Biscuit de Savoie cooked in a deep round mould, into thin slices; saturate each slice with Kirsch and Maraschino, spread with apricot jam and sprinkle with currants and nibbed almonds.

Place the slices on top of one another in their original order and coat the whole neatly with Crème Chantilly.

Sprinkle the cream with finely shredded pistachios, then with soaked, drained and dried currants. Place in a deep glass dish and surround with either cold vanilla-flavoured Sauce Anglaise or with raspberry syrup.