Dessert Floating Island with meringues, strawberries and chocolate (recipe). Floating island - meringue with a minimum amount of sugar The story of the floating island dessert

In France, it is called "? le Flottante", which translates as "Floating Islands". In Portugal it is called "Farofias com Leite creme" and is also a classic dessert. In Russia, it is better known as "Snowballs". But this is not the end of his transformation. There are several serving variations and all refer only to the sauce in which the islands float. It can be custard, creme brulee, coffee cream, English cream or Bavarian cream. But I prefer grated berries.

When I first tried this dessert, my only thought was: “So this is what a cloud tastes like!” Weightless and melting pleasure! Can't stop down to the last bite. I will include recipes for other "oceans" in the description, so that you have something to compare with.

Ingredients:

"Islands":
2 glasses of milk
4 large egg whites, room temperature
a pinch of salt
50 g sugar
1 vanilla pod

Berry Sauce:
600 g strawberries or raspberries
3 art. l. powdered sugar
1 tsp lemon juice

English cream:
Milk from the islands
200 ml cream
4 yolks
4 tbsp. l. Sahara

Coffee Cream:
Milk from the "Islands"
150 million heavy cream
120 ml strong black coffee
4 egg yolks
25 g light brown granulated sugar
2 tsp cornstarch or flour

For decoration:
2-3 pcs. strawberries or raspberries, liquid chocolate or caramel

P r i p o r a t i o n e :

Whisk egg whites with salt until fluffy. Add sugar and continue beating until stiff peaks.

Mix milk, split vanilla pod with its seeds, sugar in a deep saucepan and bring to a boil.

Using 2 large spoons, scoop up the fluffy protein mass and scoop it from spoon to spoon a couple of times to form a smooth oval "island".

Carefully drop them one by one into the boiling milk. Cook for 1 minute on each side. The protein mass in front of the eyes will increase in size.

Then, just as carefully, fish them out with a slotted spoon and transfer them to a plate covered with parchment paper or a paper towel.

Thus, prepare all the "snowballs". Then transfer them to a clean and dry plate and refrigerate for 1-3 hours. They must be very well chilled.

English Sauce:

Strain the milk mixture, add cream.

Lightly beat the egg yolks with a whisk and add aromatic milk into them in a thin stream, stirring continuously. Pour everything back into the saucepan and put on a slow fire. Cook, stirring, until the cream thickens slightly. Don't let him boil.

Coffee Cream:

In strained milk, add cream, coffee and bring to a boil.

In a large bowl, beat the egg yolks, brown sugar, and cornstarch until smooth and fluffy. Pour hot coffee with milk and cream into it, and then return everything together back to the saucepan.

Heat the mixture, stirring, for 1-2 minutes or until the cream thickens.

Remove from heat and cool in a water bath, stirring occasionally.

Pour it into portioned glasses or bowls and also put it in the refrigerator for 1-3 hours.

Then very carefully lay the "snowballs" on top of the cream and serve.

Berry Sauce:

In a blender, place your berry (in my case, raspberries), powdered sugar and puree until smooth. If desired, you can then rub this sauce through a sieve to get rid of the seeds. Add lemon juice, stir.

Pour the puree into glasses or bowls, carefully place the islands and paint with berries and mint.

Serve immediately.

Enjoy your meal!

The recipe is famous not only for its taste but also for the speed of preparation. There is even a joke that dessert is prepared faster than the dishes for it are washed. The appearance of the dessert is also very unusual. Custard (often people) is poured on a plate. This serves as the "sea". "Floating Island" (one or more) is a delicate protein soufflé.

The floating island according to the classic recipe, unfortunately, is not suitable for Dukan, as it contains sugar. However, by replacing it, you can cook the same dish only with fewer calories.

floating islands. Dukan's recipe

You can pamper yourself with this delicate and wonderful dessert already from the "Attack". And for its preparation you will need:

Egg - 4 pcs.;
Milk without fat content - 0.5 l;
Vanilla (if not available, vanillin is also suitable);
Sweetener.

The first step is to put the milk on a slow fire and bring to a boil with the addition of vanilla (or vanillin). While this is happening, beat the whites into a steep foam.
With the help of two spoons we form balls of the same size from the foam and place in hot milk. Periodically turning over, proteins should be saturated with milk and increase in size.
Take out with a slotted spoon and put on a plate to drain.
We turn to the preparation of the "sea". Beat the yolks until foamy, pour in the milk. We put on a slow fire and stir constantly (otherwise the cream will not work) until thickened.
The dish is ready. It remains only to connect the parts of the dessert. Pour the custard onto a plate or flat bowl, and carefully place the protein soufflé on top.

Also, in addition to custard, or as it is also called, English cream, you can prepare no less delicious coffee sauce. The recipe is also quite simple. For this we need:

Milk left over from cooked soufflé + another 150 ml;
Brewed strong black coffee - 120 ml;
Corn starch - 3 tsp;
Sweetener.

Mix milk with coffee and bring to a boil. At this time, beat the yolks, starch and sugar substitute until a fluffy mass is formed.
Pour the coffee-milk mixture into it, mix and return to the fire again. Bring to a boil while stirring.
If you want to please loved ones or guests who do not eat according to Dukan, you can make berry sauce. To do this, grind with a blender 600 grams of berries with powdered sugar. You can also add literally one teaspoon of lemon juice. If desired, rub the sauce through a sieve to get rid of the seeds.

Dukan air dessert recipe

According to the method of preparation, it is no different from the classic version. In addition to the classic cooking in milk, you can make "floating islands" according to Dukan and in the microwave. The recipe is next.

…There were several important events in his life. One day my mother bought some California prunes. She made custard twice. These were very important events. He remembered them fondly. Then his mother told him about one outlandish dish and promised to cook it someday; the dish was called "floating island". “It will be better than custard,” said the mother. Johnny waited years for the day when he would sit down at the table and eat a “floating island”, until this hope also faded into the realm of unfulfilled dreams..

Jack London, "Renegade" (1906)

floating or floating island (Ile Flottante) - exquisite dessert from France , consisting of sugar-whipped and baked egg whites “floating” in cream of anglaise. This dish became especially popular in the 19th century, although its basis is a light and airy meringue cake (from fr. baiser- kiss) or meringue, has been known since the 17th century.

There are two versions of its origin. According to the first, merengue was invented by the Italian pastry chef Gasparini in the Swiss city of Meiringen - hence the name. According to the second, authorship is attributed François Massialo(1660 - 1733), a successful French chef, whom the nobility of that time hired on especially solemn occasions. He worked for Philip I, Philip II, Cardinal d'Estre, Marquis de Lavoie and others. In 1691, his cookbook " Chef of the king and bourgeois ". It contains the first recipe for meringue, as well as creme brulee, also credited to Francois Massialo.

(Earlier, under " Culinary Cinema”, site readers was presented, in which not only talented actors are involved, and the film is a biopic about a famous culinary specialist, but they also demonstrate magnificent beauty lemon meringue cakes. The film is recommended for viewing by both culinary specialists and film gourmets).

In pre-revolutionary Russia, meringues were called "Spanish wind". Mention of them can be found in the story of I.S. Turgenev "My neighbor Radilov" ("Notes of a hunter"): " The dinner was really not bad and, as a Sunday, was not without fluttering jelly and Spanish winds.”.

The second component of the “floating island” is cream angleise (Anglaise- i.e. English cream). Why vanilla custard got its name is unknown. Its analogues can be found in ancient Rome. In the culinary book of Mark Gabius Apicius (1st century AD) - the famous Roman gourmet and glutton - there are several recipes for custards, however, without vanilla, which Ancient Rome simply did not know then.

In the Middle Ages, custard was used as a filling for pies and pastries, and since the 16th century it has gained popularity as an independent dish.

It is not known who came up with the brilliant idea to combine cream and meringue, but this person deserved the gratitude of thousands and thousands of sweet teeth for creating an amazing dessert.

TROPICANA FLOATING ISLAND RECIPE

Ingredients

For protein islands:

4 large egg whites
1/3 cup sugar
a pinch of salt
finely grated zest of half a lemon
For Anglaise cream:
1 glass of milk
1 cup heavy cream
1 vanilla pod
1/2 cup sugar
4 large egg yolks

For tropical mousse:

1/3 cup passion fruit juice
1/2 cup mashed banana (in food processor)
3 tablespoons of sugar
1/2 cup cold heavy cream

Beat the chilled proteins with a mixer until a strong foam is obtained. Continuing to beat, add sugar in a thin stream. Whipped foam should adhere well to the whisk without dripping. Gently stir in the lemon zest. Using two spoons, form the foam into shapes and place on a baking sheet (don't forget the parchment paper). Bake in the oven at a temperature of 80-100 degrees for one and a half to two hours. Or in the microwave for 30-40 seconds. at maximum power.

Combine milk and cream, add vanilla pod (or vanilla sugar) and bring almost to a boil. Beat egg yolks with sugar until white. In a thin stream, stirring constantly, pour the milk into the yolks. Return the resulting mixture to the fire and heat, stirring constantly, until the cream begins to thicken. The temperature should not exceed 70-75C, at a higher temperature the cream will curdle, so during cooking, remove the cream from the heat from time to time. When the mixture stops dripping from the spoon and the groove drawn on it stops swimming, the cream is ready. Put the finished cream in the refrigerator for several hours so that the cream finally thickens and loses its characteristic egg taste.

Combine passion fruit juice, banana puree, cream and sugar in a blender and blend until smooth.

Place an anglaise cream in the form, on it is a protein island, add tropical mousse. Garnish with a sprig of mint and coconut flakes. Enjoy your meal!

Cooking:

Ingredients:

Proteins 8 pcs., yolks 8 pcs., strawberries 500 g, vanilla sugar 1 sachet, sugar 530-550 g, cream 700-750 ml (at least 25% fat), milk 1.1 l, corn starch 60 g.

Glaze:

Sour cream 200 g, cocoa 50 g (if cocoa is already with sugar, then 100 g), sugar 50 g (if cocoa is already with sugar, then sugar can be omitted), butter 70 g.

A wonderful summer dessert, very simple to make, moderately chocolatey, tastes - forgive me, true connoisseurs - for sure " bird's milk"... Not only did it come just "to the yard" - that is, completely on topic, it also cooked perfectly in the microwave. In 30 seconds. I'm not kidding ...
In general, as conceived by the authors of the dessert, the Island is called "floating" - that is, it should just float, in the original - in a lake of English cream. And I, adhering to the author's original idea, prepared an English cream. And cooled it down. And that was the hardest part of the preparation...

Dessert "Floating Island" is a classic French meringue, made from proteins and sugar equal in weight, beaten to the state of "solid peaks", and then boiled in milk. Yes, that's it. The finished meringue is simply taken with two spoons, formed into a ball and dipped in boiling milk. And they cook it for a couple of minutes, turning it over several times ... It was this last step that always stopped me from preparing this light dessert .. Until I came across this option: in the book "Three Chocolates" the author suggested adding to ready-made meringue chopped chocolate, and ... cook it in the microwave. Within 30 seconds! And to tell you the truth, in this version, chocolate English cream was, although tasty, but completely optional addition. The "island" itself was simply incomparable.

I already mentioned that the "Floating Island" is the most unsweetened meringue. Really, exactly two times less sugar is put in it than in the classic French meringue. This leads to the fact that in finished form, the dessert turns out to be very soft, airy, very light, more like a mousse in consistency.

For two servings (yep, the perfect dessert for a romantic dinner) you will need:

- For chocolate English cream :

2 yolks
250 ml milk
30 g sugar
30 g chocolate (any - black, milk or white)

I wrote in detail how to cook an English cream. The only difference is that at the end you need to add chopped chocolate to the still hot cream and stir until it dissolves. Cover the cream with foil and refrigerate.

- For the island itself:

2-3 proteins (weigh)
the same amount of sugar
60 g chopped chocolate (any, I took black)

Beat egg whites on medium speed until soft peaks form, gradually add sugar, increase speed and continue beating until the meringue is moist and shiny and forms firm "hard peaks".

Add chocolate to the finished meringue, mix, put into portion molds, run a knife along the walls of the molds and put in the microwave for exactly 30 seconds - no more !! Ready islands need to be cooled.

Pour a little chocolate cream onto a plate, put an island on top.
By the way, it can also be eaten hot (conditionally, of course) - then the chocolate will still be melted, and the meringue will be moderately elastic. In any case, I can say with full responsibility that in five minutes of preparation (including whipping the meringue) you will prepare a very worthy dessert.