Île Flottante with Turmeric
30—40 Min
Île flottante, floating islands — whatever you call them, they're a dream of beaten egg whites in a sea of the creamiest vanilla sauce. This Parisian recipe for Île flottante seems to have been forgotten somewhat, but it only takes one try for it to become a firm favorite! Turmeric gives the vanilla sauce its beautiful color.
Ingredients 4 Portions
For the île flottante
- 500 mlMilk
- 6 Egg white
- 100 gSugar
- 1 pieceBourbon Vanilla Pods, Whole
For the vanilla sauce
- 200 mlMilk
- 200 mlWhipping cream
- 6 Egg yolks
- 100 gSugar
- 1 pieceBourbon Vanilla Pods, Whole
- 2 tsp.Turmeric, Ground
Preparation
- 1
To make the île flottante: Pour the milk into a pan. Scrape out the pulp from a vanilla pod and place the pod in the pan. Bring the milk to the boil.
- 2
Separate the eggs and beat the egg white and sugar until the mixture forms stiff peaks. Shape the meringue mixture into balls and boil in the milk for around 2 minutes.
- 3
To make the vanilla sauce: Add milk, whipping cream, ground turmeric, a scraped-out vanilla pod and its contents to a pan and bring to the boil while stirring constantly. Then remove from the heat.
- 4
Cream the egg yolks and sugar in a bowl until the mixture is a pale yellow.
- 5
Add the yolk and sugar mixture to the milk. Simmer over a medium heat while stirring constantly until the sauce thickens.
- 6
Chill the sauce. Serve the île flottante with the cold vanilla sauce and enjoy.
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