"Floating Island" - classic french dessert egg based. It's light, tasty and very appetizing dish is an “island” of whipped egg whites decorated with golden caramel, seductively swaying in “waves” of custard.

Its taste is simple and elegant. It does not have complex combinations of spices or explosive contrasts of tastes, but it is precisely in this gentle combination vanilla and caramel have their own charm and unique charm. Light, like a cloud, "island" in combination with sweet and fragrant vanilla custard is already delicious, but when the taste of caramel melting in the cream is added to this, it's bliss! Try it!

Prepare the ingredients according to the list.

The process of preparing the Floating Island dessert can be divided into three main stages: preparing the custard from egg yolks, preparing the “island” from whipped proteins, and preparing caramel for decoration.

So, stage one- Prepare egg custard.

Separate the yolks from the whites. Set the squirrels aside for a while, they will come in handy for the next step. Leave them in the kitchen so that while you make the cream, the proteins come to room temperature.

Add sugar and starch to the yolks and mix until a homogeneous consistency is obtained. It is not necessary to beat thoroughly until the sugar dissolves, because when adding hot milk, the sugar will dissolve naturally.

Pour milk into a saucepan, add vanilla and bring to a boil. If it is possible to use vanilla in pods, you can do it in advance and let the milk brew for a day without extracting the vanilla, and heat the milk again before cooking - so the taste will be even more saturated.

Once the milk comes to a boil, turn off the heat. Whisking constantly, gradually add the hot milk to the mixture of yolks and sugar.

Start with a small amount of milk, literally 1-2 tablespoons, and gradually add the rest of the milk. Gradually adding hot milk, we gradually increase the temperature, and if you pour in all the milk at once, the yolks will curdle.

Place the container with the cream on medium heat and, stirring, cook until thickened. Then turn off the heat and pour in the cream. Cream makes the taste of the cream brighter, and also allows you to adjust the density of the cream.

Pour the cream into another container and cover with cling film. cling film fasten so that it touches the surface of the cream. This will prevent the formation of "foam" on the surface.

Cool the cream slightly, and then place in the refrigerator for another 30-60 minutes.

Stage two- preparing the "island".

Beat egg whites with a pinch of salt until a stable foam forms. Gradually, in three steps, add the sugar and continue beating until stiff peaks form.

Let the beaten egg whites rest for 35-40 seconds. During this time, they will settle a little, almost imperceptibly. At this point, beat them again for about 1 minute or a little longer, until the state that is commonly called "bird's beak" - the moment when the whipped proteins hang from the whisk in a drop resembling a bird's beak.

Whipped proteins need to be delicately thermally processed. Options are possible here: proteins can be baked, cooked in microwave oven or boiled in boiling milk.

Grease baking or microwave dishes butter. Optionally, you can also sprinkle them with ground nuts or toasted coconut.

Lay out the beaten proteins, leveling them in a form so that there are no voids left.

To cook in milk: Bring 1-2 cups of milk to a boil. Drop a tablespoon of beaten egg whites into the boiling milk. Cook for 30 seconds on one side, then flip and cook for another 30 seconds on the other side.

Cool the whipped whites for a few minutes, and then turn the form over onto a plate and remove the finished “islands”.

Pour in a portion of the chilled custard.

Stage three- we prepare "dry" caramel, i.e. caramel, consisting only of melted sugar, without adding water.

Measure out the sugar. Place the container of sugar on a small fire and cook until the sugar melts. Watch the process and, if necessary, shake the pan so that the sugar melts faster and the heating is more even. When the liquid acquires a rich caramel-golden hue - it's ready.

Caramel in this dessert serves both as a decoration and one of the components of taste. You can just pour the dessert with caramel, or you can make a decoration out of it.

For the first time I tried to “draw” with caramel - it turned out not too elegant, but tasty. Cut off a piece baking paper, just pour caramel on its surface, forming the desired pattern. The higher you raise the spoon above the surface of the paper, the finer the threads will be. While the caramel is still hot, you can decorate the figures with pieces of nuts.

Decorate the "island" with caramel, and dessert can be served at the table.

Dessert "Floating Island" is ready! Bon appetit!

And again french recipe. Dessert Floating Islands is a very simple, primordially French and fastest dessert recipe in the world in terms of cooking speed. Cooking dessert floating islands is faster than washing dishes afterwards. This is a joke, but very close to the truth.

The name in French is îles flottantes (il floatant) - just in case you want to order it in France.

This dessert is interesting for its unusualness: you get a “sea” of custard that you cook yourself, and islands floating in it in the form of a delicate protein soufflé cooked in the microwave.

It must be said that the age of the dessert exceeds the age of microwaves (it was invented earlier) and at first the protein soufflé was boiled in milk. That is, it was necessary to form lumps of proteins whipped with sugar with the help of two spoons, then put them in boiling milk, then catch them with a slotted spoon. But if there is a microwave in the house, then this step may be easier.

Ingredients

• 6 chicken eggs
• 0.5 liters of milk
• A pinch of vanillin or its pod
• 100 g sugar
• 40 g powdered sugar for proteins

Cooking

The cooking process consists of two stages: you need to make custard and prepare protein soufflés.

Custard is also sometimes referred to as English cream. I think that this is the “complexity of translation”, because that is how it is literally called in French. Therefore, if you ever meet an English cream in a recipe, know that this is just the custard we know. The only thing is that in this recipe we will cook it ourselves. Before, I confess honestly, I bought it dry in briquettes, known to us since Soviet times.

• First you need to separate the yolks from the whites. For those who do not know: there should not be a drop of yolk in the proteins. If this happens, the egg whites will not whip, so use them elsewhere, and for dessert, start all over again.

• Next, you need to put milk, put half the sugar and a pinch of vanilla in it. If you have a wonderful vanilla pod, then use it: it will be even tastier. Milk must be boiled and boiled for several minutes so that it is saturated with the smell of vanilla.

• While the milk is heating, beat the yolks with the second half of the sugar until white.

• Once the yolks are whipped and the milk is hot, pour the milk in a thin stream, stirring all the time into the beaten yolks.

• And then put this mixture on a small fire, continuing to stir constantly so that the custard thickens. But in no case do not bring to a boil: the yolks will curdle! You can put a container in which you have yolks with milk on water bath. Cook for a while until the custard is of such a consistency that it begins to envelop the spoon. I want to warn you that you will not get the same thick consistency as a store-bought cream from a briquette. Even if it is liquid, it will suit us: the islands must float in something, and not stand still.

• So, after you decide that the cream is ready, remove it from the heat and cool.

• And you can proceed to the "islands".

• Beat the chilled proteins (after separation, put them in the refrigerator) with a pinch of salt at medium speed, gradually adding powdered sugar. Beat until strong foam.

• Then take cups or molds and put in them with a spoon whipped with powdered sugar proteins. Press the protein foam well with a spoon so that there are no empty spaces, because the “islands” will not be even and smooth, but “embossed”, although also edible.

• And then put these cups in the microwave for 30 seconds at maximum power.
  

• If you don't have a microwave and want to try this dessert, try making the classic way(boil in milk - I wrote about it above) or in the oven.

• After 30 seconds, remove the soufflé molds from the microwave. And most importantly, calmly: they themselves will not fall out of there, but if you slightly pry them with a knife, they will easily fall out onto the plate you need. Let cool (5-6 minutes).

• And then pour into vases, plates, bowls, etc. custard, and put on top of each on a floating island.

This dessert will definitely need a spoon. There is an island with cream. The cream is sweet, and the island is slightly sweet.

Dessert "Floating Island" I remember from childhood. Mom and grandmother did, but for some reason I didn’t like it. Especially meringues - whipped whites with sugar. My grandmother made them airy, and my mother came out flat, she made them without sugar.

I found a recipe online and, as always, armed myself with pencil and paper to create “my Floating Island”. Where to fix, where to add, and where to completely redo. Here the custard served as the basis vanilla cream and meringues, which I decided to beat with sugar according to the proportions of the meringue. I introduced a fruity note with the first fresh strawberry. And for the sharpness of taste, of course, it was not without chocolate, and chocolate icing I decided to do it myself.

The dessert turned out great. These meringues are just an airy delight, how delicious they are! True, it is necessary that the milk was of high quality. Dessert is impossible to describe, you have to try. And be sure to chill well. I earnestly ask you, prepare, you will not regret it. Of course, as always, I look forward to your feedback. Have a nice day everyone!

Cooking:

Ingredients:

Proteins 8 pcs., yolks 8 pcs., strawberries 500 g, vanilla sugar 1 sachet, sugar 530-550 g, cream 700-750 ml (fat content not less than 25%), milk 1.1 l, corn starch 60 g.

Glaze:

Sour cream 200 g, cocoa 50 g (if cocoa is already with sugar, then 100 g), sugar 50 g (if cocoa is already with sugar, then sugar can be omitted), butter 70 g.

I have not written anything for a long time, but now I have moved to France and have tried many new dishes and desserts, which I will slowly share with you.

The first will be the dessert recipe Ile Flottante, or "Floating Island". Here I tried it for the first time and really fell in love, I hope you will like it too. It is easy to spoil, so we will cook carefully.

Separate the squirrels from the yolks, put the squirrels in a larger bowl, they will need to be whipped.

Pour milk into a saucepan and put on fire. As soon as bubbles begin to appear, remove from heat.

Mix the yolks with 2 cl. l. sugar and a bag of vanilla sugar.

Slowly add the yolk mixture to the milk, stirring. We put the pan on very small fire and keep for 5-7 minutes, stirring constantly. Do not let the liquid boil, otherwise the yolks will cook and the dessert will be spoiled. Remove from heat, the first part of the dessert is ready.

Beat the egg whites with a pinch of salt until stiff, add 2 cl. l. sugar and beat again. I don't have a mixer so I had to use a whisk.

With a tablespoon we form rounded islands. According to the original recipe, they should be placed for a minute in low-boiling water, but the first time I didn’t get it right. Now I used a more reliable method - a microwave.

We put the microfiller on Very low power, a little more than the minimum and place the islands for 45 seconds. Proteins should become dense, check if it will be necessary to put it on for another 5-10 seconds. Do not overdo it, otherwise you can turn the islands into a kind of foam.

It remains only to put the dessert in the bowls.

Pour a little custard, put an island on top (I carried it on a fork, it should not crumble or spread). Pour a little liquid caramel over the island. The dessert is ready, you can cool it, or you can immediately serve it to the table.

Bon appetit!