I have discovered this amazing dessert called Floating Islands. It is a dessert of French origin and I have seen it before in a cookbook but have never been inspired to try it. Now that I’ve tasted it, I think this is an unusual and delicious dessert to serve at a dinner party. In this picture, it is topped with caramelised nuts for texture.
This dessert is called île flottante (floating island) or œufs à la neige (eggs in snow). It’s poached meringue on a vanilla custard. Other than the fact that this is a yummy dessert, I’m so excited because of two things. Firstly, you can poach meringue! I had no idea. Recipes for this dessert has the meringue poached in a diluted milk mixture. Secondly and more excitingly, here is a recipe that allows me to enjoy meringue AND use up the leftover egg yolks in the custard. Custard has always been an indulgent way to use up egg yolks and now, they can be used in combination with the egg white to make this classy and light dessert. Genius! (Yes, I know, it’s a bit sad to be so excited about this but it’s so neat and there is no egg wastage!)