Traditional Floating Island
Lorenza Ávila
The floating island is a French dessert consisting of meringues floating on English cream with caramel and almonds on top.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 liter whole milk
  • 1 sheath liquid vanilla , cut lengthwise
  • 8 eggs
  • 2 cups sugar
  • 1/4 cups rum
  • 1 teaspoon vanilla essence
  • 1/2 cups almonds, in slices
Preparation
40 mins
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  • In a large saucepan, bring the milk and vanilla pod to a boil.
  • Prepare the meringue: beat the egg whites until soft peaks form.
  • Gradually add 1/2 cup of sugar and continue beating with the electric mixer until it becomes a little firmer but not dry.
  • Take a few spoonfuls of the meringue and place it on top of the boiling milk (3 minutes on each side).
  • Scoop with a ladle and place in the Pyrex where it will be served.
  • Repeat this step until all the egg whites have been used.
  • Prepare the English cream: in another bowl, whisk the egg yolks with 1/2 cup of sugar until fluffy.
  • Add the hot milk to the yolks and place on the stove.
  • Cook over low heat, stirring constantly (without letting it boil) until it thickens.
  • Remove the vanilla pod and add the vanilla extract and rum (optional).
  • Place the English cream around the meringues.
  • Prepare the caramel: in a small pot, place the other cup of sugar until it caramelizes, stirring constantly. Add the almonds and turn off the heat.
  • Carefully pour the caramel on top of the meringue.
  • Serve hot.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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