Ile Flottante Josette

Name: Ile Flottante Josette
Ingredients: 1 scant tsp potato flour, arrowroot or cornflour; 3½ oz / 100 g caster sugar; 1 scant tsp potato flour, arrowroot or cornflour; 1 scant tsp potato flour, arrowroot or cornflour; 5 oz / 140 g granulated sugar; 6 egg whites; 2½ fl oz / 70 ml water; just under 2 pt / 11 full-cream milk; 2 oz / 60 g caster sugar; 6 egg yolks; ½ vanilla pod, split in two

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

I watched Josette Riondato, the cook at Château Loudenne in Bordeaux, at work in her kitchen one day, and was much taken with her version of a French classic.

Ingredients

Meringue

5 oz / 140 g granulated sugar
2½ fl oz / 7

Dessert
Gluten-free
Vegetarian

Method

Boil the sugar and water together until caramelized, without letting it brown too much. In the early stages of cooking the sugar, when you can safely leave it for a minute or two, whisk the egg whites to firm peaks with the caster sugar. Slowly pour the hot caramel on to the meringue, and continue beating, either with a fork or in the bowl of an electric mixer. When thoroughly folded in, pour t