Ile Flottante with homemade vanilla sauce
Ile Flottante is a classic french dessert consisting of poached meringues, homemade vanilla sauce and caramel.
Ingredients
- 200 gram sugar
- 1 vanilla bean
- 4 eggs
- 1 tablespoon starch
- 1 litre milk full fat
- 1 pinch of salt
Instructions
For the Vanilla Sauce
- Cut the vanilla bean lengthwise and scrape out the vanilla mark.
- Separate the eggs and keep the egg whites on the side. Mix the egg yolks with the starch and 2 tablespoon of milk.
- Bring 500ml of milk together with 50g sugar and the vanilla to a boiling point. Then pour slowly over the egg yolks and whisk well.
- Add the egg yolk/milk mixture back in the pot on medium heat, while whisking constantly, bring it again to boiling point. The vanilla sauce should have thickened by now, immediately remove from the stove and strain the sauce through a fine sieve. Put in the refrigerator to chill.
For the Caramel
- Bring 50g sugar slowly to a melt in a heavy pan or pot. When the caramel turns deep golden in color, remove from the heat and set aside for a few minutes.
- Use a fork or spoon and swirl the caramel on a sheet of baking paper or a silicon mat. Let it cool and then remove carefully without breaking your sugar work.
For the Meringues
- Combine the egg whites with 100g sugar and a pinch of salt. Use a whisk or electric mixer to slowly beat the whites until they are stiff.
- Bring the remaining milk to a simmer. With a large spoon form quenelles (curved shape like an egg) from the meringue mixture and place on top of the hot milk.
- Turn the meringues after 2 to 3 minutes and leave on top of the hot milk for another 2 to 3 minutes. Don't let the milk boil during the poaching step.
- Remove the meringues and allow to cool before serving.
- In a serving bowl, pour the vanilla sauce on the bottom and place the meringue on the top. Decorate with the caramel work and voila! Your Ile Flottante is ready to serve.
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