Le Cordon Bleu

île Flottante

Floating Island

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Preparation info

  • 4

    persons
    • Difficulty

      Easy

Appears in
Pâtisserie & Baking Foundations
Pâtisserie & Baking Foundations

By Le Cordon Bleu

Published 2012

  • About

Escoffier originally named this preparation oeufs à la neige, referring to the way he shaped the beaten egg whites into an egg shape before poaching them in water or vanilla-infused milk. The name île flottante (floating island) refers to the way the egg whites float in a puddle of crème Anglaise.

Ingredients

U.S. Metric French Meringue (Meringue Française)
3½ oz<

Method

Preheat the oven to 300°F (150°C).

Make a French Meringue (Meringue Française)

  1. Sift (tamiser) the powdered sugar into a bowl. In a separate bowl, whip the egg whites using a balloon whisk (monter les blancs