Floating Islands

1 Reviews
100% would make this recipe again

This is a classic French dessert, known as "oeufsà la neige" (eggs in the snow) or "Iles flottantes" (floating islands). It consists of poached meringues floating over crème anglaise (vanilla custard).

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Preparation : 20 min Cooking : 30 min Standing : 2 h
360 calories/serving

Ingredients

4 eggs size large
1/2 cup sugar 110 g
4 cups milk, partly skimmed, 2% 1 L
1 tbsp white flour (all purpose) 8 g
1/2 cup pistachios, shelled, unsalted 65 g
1 pinch ground cinnamon 0.1 g
paper towels

Before you start

A hand-held or stand mixer will make things easier for this recipe.

Method

  1. Pour the milk in a saucepan, keeping half a glass aside, then place it on the stove and bring to a very light boil.
  2. Meanwhile separate the egg whites from the yolks. In a bowl, beat the egg whites until you get soft peaks, then add about half the sugar and beat again until you get stiff peaks. They shall be pretty firm and shiny.
  3. Pour the mixture into tablespoons (4 or 5 at a time) in the simmering milk. The meringues will swell slightly. Turn them gently with a spoon. Cook them for about one minute or until they are firm. Make sure you poach the meringues in batches, so the pan is not overcrowded.
  4. Remove the meringues with a skimmer and lay them on kitchen paper. Repeat the operation until all the whites have been cooked. Set aside. Remove the saucepan with the milk from the heat.
  5. In a bowl, beat together the egg yolks with the remaining sugar and flour until you get a pale yellow colour and a thicker smooth paste. Pour the hot milk over the egg yolk mixture, one ladleful at a time, whisking well after each addition, until the milk is used up. Set aside.
  6. In a small pan, heat the remaining milk, add the chopped pistachios (keep aside a few to garnish) and cook for 2-3 min stirring from time to time. Remove from the heat, strain the pistachios then add them to the yolks-milk mixture.
  7. Put the mixture back on the stove on a very low heat. Let it cook always stirring until the custard thickens slightly and coats the back of the spoon. Remove from the heat, leave to cool a few minutes. Pour the cream into cups, place on top a few meringues then sprinkle with cinnamon and pistachios.
  8. Refrigerate for at least 2 hours before serving.

Nutrition Facts Table

per 1 serving (350 g)

Amount

% Daily Value

Calories

360

Fat

14 g

22 %

Saturated 5.1 g
+ Trans 0.2 g

27 %

Cholesterol

240 mg

Sodium

260 mg

11 %

Carbohydrate

43 g

14 %

Fibre

1 g

3 %

Sugars

40 g

Net Carbs

42 g

Protein

17 g

Vitamin A

24 %

Vitamin C

2 %

Calcium

31 %

Iron

11 %
More info

Claims

This recipe is :
Excellent source of  :
Calcium, Phosphorus, Selenium, Vitamin B12, Vitamin B2, Vitamin D
Good source of  :
Folacin, Magnesium, Niacin, Pantothenic Acid, Potassium, Vitamin A, Vitamin B1, Vitamin B6, Zinc
Source of  :
Copper, Iron, Manganese, Vitamin E, Vitamin K
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Milk and Alternatives 1
Meat and Alternatives 1
Fats 1
Other Foods 1 ½
More info
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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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