WEEKDAYS 1e|12c|p

Floating Island

Carla Hall
Servings: Over 12
30 to 60 min

Impress the guests at your next party with a dessert-ed island they will never want to be rescued from!

  • Ingredients
  • step-by-step directions
Floating Island
  • For the Meringue:
  • 6 Egg Whites (room temperature)
  • 1/4 teaspoon Cream of Tartar
  • 1/4 teaspoon Salt
  • 1 1/2 cup Granulated Sugar
  • 1 1/2 teaspoon Cornstarch
  • Zest of 1 orange
  • 2 tablespoon Pure Vanilla Extract
  • 1 cup Mini Dark Chocolate Chips
For the Creme Anglais:
  • 1 cup Heavy Cream
  • 1/2 cup Milk
  • 1 Vanilla Bean (split and scraped)
  • 4 Egg Yolks
  • 1/4 cup Sugar
  • For the Meringue: Bring a pot of water to a simmer.
  • With a whisk attachment of a standing mixer, whisk the egg whites with the cream of tartar and salt until frothy on medium speed. 
  • Mix the corn starch and sugar.  Pour in half the sugar mixture while continuing to whisk the egg whites, about 3 minutes.
  • With the mixer on high, gradually pour in the remaining sugar mixture and mix until the whites are stiff, thick and shiny, 4 to 5 minutes. 
  • Add the orange zest and vanilla extract; mix in until completely incorporated.
  • Remove bowl from mixer and stir in chocolate with a rubber spatula. 
  • Drop 2 tablespoons of batter into the water and cook until set, about 2 minutes. Remove from pot and blot on a paper towel.
  • For the Creme Anglais: Heat cream, milk and scraped vanilla bean in a heavy bottomed saucepan.
  • Whisk together egg yolks and sugar until pale and lightened.
  • When cream mixture reaches a boil, remove from heat and slowly whisk a third of the cream into the yolks.
  • Pour yolk mixture into the saucepan with remaining cream and return to heat.
  • Cook over medium heat, stirring constantly, until it coats the back of a spoon.
  • Remove from heat and transfer to a bowl to cool completely.
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