Floating Islands

Name: Floating Islands (Îles Flottantes)
Yield: Makes 6 Dessert Servings
Cuisine: France
Ingredients: ⅔ cup [90 g] hazelnuts; 2 teaspoons hazelnut oil or flavorless vegetable oil (for rubbing the inside of the molds); 2 teaspoons hazelnut oil or flavorless vegetable oil (for rubbing the inside of the molds); 6 egg whites (from large eggs; yolks reserved for the crème anglaise); tiny pinch of cream of tartar (unless you’re using a copper bowl for beating the egg whites); ¾ cup [150 g] superfine sugar; 2 cups [500 ml] milk; 1 vanilla bean, split in half lengthwise, or 1 teaspoon vanilla extract; 1 vanilla bean, split in half lengthwise, or 1 teaspoon vanilla extract; 6 egg yolks (from large eggs); 6 egg yolks (from large eggs); 6 egg yolks (from large eggs); ½ cup [100 g] granulated sugar

Îles Flottantes

Preparation info

Makes
6
Dessert Servings

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

For the Floating Islands

⅔ cup [90 g] hazelnuts
2 teaspoons hazelnut oil

Europe
France
Dessert
Mediterranean
Vegetarian
Gluten-free

Method

Preheat the oven to 350°F[175°C/gas mark 4]. Bake the hazelnuts on a sheet pan until they smell toasty, about 15 minutes, and immediately pour