Mary Berry’s Foolproof Floating Islands
If you've ever wanted to master the classic French dessert îles flottantes, but have been intimidated by the classic method, this easy recipe from Mary Berry is for you. This impressive dessert features delicate clouds of meringue cooked on a low heat on a bed of custard, finished with a drizzle of caramel.
From the book
Mary’s Foolproof Dinners
Featuring 120 new recipes, Mary's Foolproof Dinners simplifies meal prep for both busy weeknights and relaxed weekend gatherings
The book includes stunning photos and practical cooking advice for each recipe, ranging from hearty one-pot meals to dinner party dishes and delectable desserts
A comprehensive resource for stress-free cooking, including all of the recipes from the accompanying BBC series
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Introduction
The classic way to make the French îles flottantes or floating islands is to poach the meringue, but I cook them gently in the oven on top of the custard and this makes for a quick and smart pud.
Ingredients
| butter, for greasing | |
| 600ml (1 pint) | full-fat milk |
| 3 | eggs, separated |
| 200g (7oz) | caster sugar |
| 1 tbsp | cornflour |
| 2 tsp | vanilla extract |
| For the caramel: | |
|---|---|
| 25g (1oz) | caster sugar |
Method
Preheat the oven to 140°C/120°C Fan/Gas 1. Grease a 26cm (10in) shallow ovenproof dish with butter.
To make the custard, pour the milk into a saucepan and heat until just below boiling point. Place the egg yolks in a bowl with 2 tablespoons of the caster sugar, the cornflour and vanilla extract. Mix well. Pour in the hot milk and whisk. Clean the saucepan, then pour the mixture through a sieve into the saucepan. Stir over a medium heat until the custard has thickened throughout. Pour into the prepared dish.
Tip the egg whites into a clean bowl or free-standing mixer and whisk until stiff. Add the remaining caster sugar a teaspoon at a time, while whisking on full speed, until thick and glossy. Make 8 quenelles of the meringue and place them in a single layer on top of the custard.
Carefully slide the dish into the preheated oven for about 15–20 minutes until the meringues have set and are no longer sticky to touch.
Meanwhile, make the caramel. Measure the caster sugar and 2 tablespoons of water into a small stainless steel saucepan. Stir over a medium heat until the sugar has dissolved and there are no crystals. Stop stirring and bring up to the boil. Boil until a golden caramel colour. Remove from the heat and carefully drizzle the caramel over the meringues using a spoon.
Mary’s Tips: Best made and served. Not suitable for freezing.
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