{"id":3040,"date":"2017-07-22T16:50:57","date_gmt":"2017-07-22T08:50:57","guid":{"rendered":"https:\/\/tottstore.com\/recipes\/?p=3040"},"modified":"2018-07-11T14:13:39","modified_gmt":"2018-07-11T06:13:39","slug":"ile-flottante-floating-islands","status":"publish","type":"post","link":"https:\/\/tottstore.com\/recipes\/ile-flottante-floating-islands\/","title":{"rendered":"Ile Flottante (Floating Islands)"},"content":{"rendered":"<div class=\"row row-small\"  id=\"row-596706091\">\n\n\t<div id=\"col-505220545\" class=\"col medium-9 small-12 large-9\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><span style=\"font-size: 12px; color: #333333;\"><a style=\"color: #333333;\" href=\"https:\/\/tottstore.com\/recipes\/\">&lt; Back to Recipe Listings<\/a><\/span><\/p>\n<h1>Ile Flottante (Floating Islands)<\/h1>\n<p><strong>by Susanne Despature<br \/>\n<\/strong><\/p>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-505220545 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-1694298030\" class=\"col medium-3 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner text-right\"  >\n\t\t\t\n\t\t\t\n<div class='printomatic pom-default ' id='id8682'  data-print_target='article'><\/div>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1694298030 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n<style>\n#row-596706091 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n<div class=\"row row-small\"  id=\"row-481879338\">\n\n\t<div id=\"col-136263715\" class=\"col medium-5 small-12 large-5\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p style=\"line-height: 15.75pt; background: white; margin: 0cm 0cm 7.5pt 0cm;\"><span style=\"font-size: 10.5pt; font-family: 'Arial','sans-serif'; color: #333333;\">An elegant French dessert consisting of meringue floating on cr\u00e8me anglaise (a vanilla custard). Taste the light vanilla frangrance as the meringue melts in your mouth.<\/span><\/p>\n<p><span style=\"font-size: 90%;\"><strong>Cuisine :<\/strong>\u00a0Baking\u00a0<strong>Course :<\/strong>\u00a0Dessert\u00a0<strong>Skill Level :<\/strong> Novice<\/span><br \/>\n<span style=\"font-size: 90%;\"><strong>Prep :<\/strong>\u00a025\u00a0<span class=\"value\">mins<\/span> <strong>Cook :<\/strong>\u00a040\u00a0<span class=\"value\">mins<\/span> <strong>Ready in :<\/strong>\u00a065\u00a0<span class=\"value\">mins<\/span> <strong>Serves :<\/strong>\u00a04<br \/>\n<\/span><\/p>\n<hr \/>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul>\n<li><strong>Vanilla Custard<\/strong>\n<ul>\n<li>50cl Fresh Milk<\/li>\n<li>1 pod of Vanilla<\/li>\n<li>100g Caster Sugar<\/li>\n<li>3 Egg Yolk<\/li>\n<li>\u00bd tbsp Corn Starch (10g)<\/li>\n<\/ul>\n<p><strong>Mango Passion-Fruit Coulis<\/strong><\/p>\n<ul>\n<li>1 Mango<\/li>\n<li>2-3 Passion Fruit Juice (without seeds)<\/li>\n<li>5-7cl Sugar Syrup<\/li>\n<li>1 Lime Juice<\/li>\n<\/ul>\n<p><strong>Egg Whites<\/strong><\/p>\n<ul>\n<li>3 Egg Whites<\/li>\n<li>40g Caster Sugar<\/li>\n<li>1 pinch of Cream of Tartar<\/li>\n<li>\u00bd Lime (zest finely grated)<\/li>\n<li>100g Grated and Roasted Coconut<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-136263715 > .col-inner {\n  padding: 0% 0% 0% 0%;\n  margin: -10px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-191040270\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-3041\" src=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Ile-Flottante-Floating-Islands-1-300x273.jpg\" alt=\"\" width=\"300\" height=\"273\" \/><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1707633730\" class=\"col medium-7 small-12 large-7 small-col-first\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n<style>\n#row-481879338 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n<p><strong>DIRECTIONS:<\/strong><\/p>\n<p><span style=\"color: #333333; font-size: 14.4px;\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0<strong>For Vanilla Custard<\/strong><\/span><\/p>\n<ol>\n<li>\n<h4>In a pan, bring the milk to a boil. Open the vanilla pod and add the seeds &amp; pod \u2013 cover the pan and let the vanilla infuse for 15 minutes or more.<\/h4>\n<\/li>\n<li>\n<h4>In a bowl, combine sugar and egg yolks and whisk until the mixture is light and foamy. Add the corn starch and mix with egg mixture.<\/h4>\n<\/li>\n<li>\n<h4>Bring the vanilla milk to a boil, remove the pod and pour it over the egg mixture, stirring constantly.<\/h4>\n<\/li>\n<li>\n<h4>Pour everything back into the pan over medium heat. As you whisk \u2014 you must whisk constantly to keep the eggs from scrambling \u2014 you&#8217;ll see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as it gets hotter and hotter, it will start to thicken and the whisk will leave tracks. Heads up at this point \u2014 the tracks mean the cream is almost ready. Don&#8217;t stop whisking or checking the temperature, and have patience \u2014depending on how much heat you&#8217;re giving the cream, getting it thick can take as long as 10 minutes.<\/h4>\n<\/li>\n<li>\n<h4>As soon as it comes to a boil*, remove the cream from the heat and strain it into a bowl. Let the cream stand, stirring occasionally, until it cools to 40 degrees C, about 10 minutes (it will thicken even more). You can put the bowl on an ice bath to drop the temperature faster.<\/h4>\n<\/li>\n<li>\n<h4>*Tip: Starch helps the cream to thicken and prevents the eggs from curdling when brought over 85\u00b0C.<\/h4>\n<h4>For Mango Passion-Fruit Coulis<\/h4>\n<\/li>\n<li>\n<h4>Peel the mango and cut the flesh in cubes.<\/h4>\n<\/li>\n<li>\n<h4>Put them in a blender, adding some sugar syrup, lime juice and passion fruit juice. Blend them and strain if necessary<\/h4>\n<h4><strong>For Egg Whites<\/strong><\/h4>\n<\/li>\n<li>\n<h4>In a bowl, whisk the egg whites and cream of tartar until stiff. Add the sugar and whisk until the egg whites form a \u00ab bird beak \u00bb. Add the lime and mix with the egg white.<\/h4>\n<\/li>\n<li>\n<h4>Spoon the stiff egg white in small mould (ceramic or glass).<\/h4>\n<\/li>\n<li>\n<h4>Cook in a microwave at 600 W for 45 seconds, four at a time. When cooked, remove from oven and coat them with some roasted coconut.<\/h4>\n<h4><strong>To Serve<\/strong><\/h4>\n<\/li>\n<li>\n<h4>In a bowl, ladle some vanilla custard, add some mango passion-fruit custard and top with a \u00ab floating island \u00bb.<\/h4>\n<p>\u00a0<\/p>\n<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>An elegant French dessert consisting of meringue floating on cr\u00e8me anglaise (a vanilla custard). Taste the light vanilla frangrance as the meringue melts in your mouth.<\/p>\n","protected":false},"author":3,"featured_media":3041,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"tags":[],"course":[56],"cuisine":[64],"difficulty":[69],"time":[75,72],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ile Flottante (Floating Islands) | ToTT Store<\/title>\n<meta name=\"description\" content=\"An elegant French dessert consisting of meringue floating on cr\u00e8me anglaise (a vanilla custard). 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