Floating Islands with Summer Berries

Floating Islands with Summer Berries are sweet, creamy, dreamy, decadence on a plate, and one of the most enchanting ways to end a meal!

Il flottante, oeufs a la neige, or floating islands – no matter your preferred nomenclature – this dessert is Good with a capital G. There are infinite flavors, accompaniments, and plating possibilities for floating islands, but the classic strawberries and cream combination in this recipe is a standout. Little “clouds” of meringue are set afloat silken vanilla crème anglaise and dressed with pleasantly piquant lemon macerated strawberries. I have served this dessert many times in my life, always to the delight of family, friends, guests, and clients.

Floating Islands is a classic French dessert seen in many bistros and restaurants, but are a rare gem at the home table. This rarity imparts a bit more “wow” factor than your standard cake, pie, or cookie. A floating island with summer berries is one of the finer things in life and is worth getting into the kitchen, rolling up your sleeves, and putting in a little elbow grease. So, put on an apron, work through this recipe once, and gain the confidence to add this darling dessert to your repertoire.

A Major Shortcut

So, you’ve noted that there are several steps to making this recipe and you’re wishing there was a faster way to get this dessert to the table without sacrificing any of the flavor or elegance. Well … there is! Crème anglaise, one of the main components of this dessert, is a warmer version of the same custard that makes vanilla ice cream. For a major crème anglaise short cut, simply buy the best vanilla ice cream you can get your hands on, allow it to melt and poof – you’ve got instant crème anglaise!

The No-Oven Method

Recipes for floating islands call for either baking or steaming your meringue until set. I like them either way, but I’ve chosen to go with baked meringue in this recipe as it’s slightly simpler. If you want to avoid turning on your oven in the summer heat or just want to try a different method for making meringue “islands,” I encourage you to try steaming them.

While you’re whipping your meringue, line a baking sheet with paper towels and set aside. Fill a medium skillet with water and bring it just below a simmer (180 degrees F). Using spoons to form quenelle or an ice cream scoop for rounds, gently drop the meringue into the heated water. Do not crowd the pan . Cook until set (4-6 minutes), flipping once during the cooking process. Using a slotted spoon, lift the meringue from the water and transfer to the prepared baking sheet. Repeat with the remaining meringue. Cool for a few minutes and they are ready for floating island assembly.

Want to Guild the Lily?

This recipe is fantastic in part because of its simplicity, but if you’d like to jazz things up, floating islands are great with any number of toppings. Think toasted nuts, spun sugar, brittle, crumbled short bread or cookies, a slice of pound cake, or white chocolate shavings.

Floating Islands with Summer Berries

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• Author: Kitchen Fairy
• Yield: Serves 4-6 1x

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Ingredients

Crème Anglaise

• 2 ½ cup whole milk

• 2/3 cup granulated sugar

• 6 tablespoons heavy cream

• 6 large egg yolks, room temperature (reserve 5 egg whites for the meringue)

• 1 vanilla bean, split (or one teaspoon vanilla extract, or vanilla paste)

• 1 teaspoon cornstarch

• 1 teaspoon cognac (optional)

• ¼ teaspoon salt

Macerated Strawberries

• 16 oz strawberries, hulled and quartered or sliced

• Zest of one lemon

• Freshly squeezed juice from one lemon

• 1 ½ tablespoons granulated sugar

• Pinch of sea salt

• Edible flowers for garnish (optional)

Meringue

• 5 large egg whites

• 2 tablespoons powdered sugar, sifted

• ½ teaspoon vanilla extract (or ½ teaspoon vanilla paste)

• ¼ teaspoon cream of tartar (or ½ teaspoon fresh squeezed lemon juice)

• Pinch of sea salt

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Instructions

Crème Anglaise

1. In the bowl of an electric mixer with a paddle attachment, beat the yolks and sugar on medium-high speed for 3-5 minutes or until pale and thick.
2. Reduce the speed to low. Add the cornstarch. Mix to combined. Turn off the mixer.
3. In a heavy bottom 3-quart saucepan, add the milk, split vanilla bean and sea salt. Slowly bring the milk just to a boil.
4. Turn the mixer back on medium-low speed and slowly pour the hot milk into the eggs. Mix until fully combined. Pour the crème anglaise back into the saucepan.
5. Cook over low heat, stirring constantly with a wooden spoon until thickened. The custard should coat the back of the spoon like heavy cream. While you want to avoid curdling, a little curdling happens to the best of us. Take care not to overheat or boil the custard or the eggs will completely curdle. Do not take the custard above 180 degrees.
6. Remove from the heat, pour the crème anglaise through a fine mesh sieve into another bowl, removing the vanilla pod and any minor curdling. Stir in heavy cream and cognac (if using). Makes approximately 3 cups.
7. Cool for 20-30 minutes at room temperature, then cover and chill in the refrigerator until assembly. The crème anglaise will thicken slightly as it cools.

*Can be made up to two days in advance.

Macerated Strawberries

1. In a small bowl, add the prepared strawberries, lemon zest, lemon juice, sugar and salt. Stir to combine, cover and chill in the refrigerator until assembly.

*Can be made up to 12 hours before serving.

Serve

1. Bake the meringue just before serving.
2. Pour the crème anglaise through a fine mesh sieve into individual dessert plates or bowls.
3. Place a meringue or two on top of each serving and spoon macerated strawberries next to or around the meringue.
4. Sprinkle with a few edible flowers or flower petals. (optional)
5. Serve immediately.

Notes

Eggs are easiest to separate when cold.

Egg whites whip to greater volume when fresh and at room temperature.

Cream of tartar (potassium bitartrate) is acidic and helps to stabilize egg whites so they retain their shape and volume during the cooking process. If you do not have cream of tartar, you can replace it with lemon juice at a ratio of 1 teaspoon of lemon juice for every ½ teaspoon of cream of tartar.

If you accidentally curdle your cream anglaise, pour your custard into a blender and blend until smooth. Your crème anglaise will taste different, eggier, and more caramelized, but still yummy. This method only works for lightly curdled custard.

Cooking your crème anglaise in a double boiler will cut down on the chances of curdling your custard. Heat from steam cooks more gently than directly on the heat source.