Floating Island (dessert)
A floating island is a French dessert consisting of meringue floating on crème anglaise (a vanilla custard). The meringues are prepared from whipped egg whites, sugar and vanilla extract then quickly poached. The crème anglaise is prepared with the egg yolks, vanilla, and hot milk, briefly cooked.
There is some confusion about the name. In French cuisine, the terms œufs à la neige ("eggs in snow") and île flottante (floating island) are sometimes used interchangeably; the latter is the source of the English name. The difference between the two dishes is that île flottante sometimes contains islands made of "alternate layers of alcohol-soaked dessert biscuits and jam."
Read more about Floating Island (dessert): Preparation
Famous quotes containing the words floating and/or island:
“The Royal Navy of England hath ever been its greatest defence and ornament; it is its ancient and natural strength; the floating bulwark of the island.”
—William Blackstone (1723–1780)
“We crossed a deep and wide bay which makes eastward north of Kineo, leaving an island on our left, and keeping to the eastern side of the lake. This way or that led to some Tomhegan or Socatarian stream, up which the Indian had hunted, and whither I longed to go. The last name, however, had a bogus sound, too much like sectarian for me, as if a missionary had tampered with it; but I knew that the Indians were very liberal. I think I should have inclined to the Tomhegan first.”
—Henry David Thoreau (1817–1862)