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:
“Here undoubtedly lies the chief poetic energy:Min the force of imagination that pierces or exalts the solid fact, instead of floating among cloud-pictures.”
—George Eliot [Mary Ann (or Marian)
“When the inhabitants of some sequestered island first descry the “big canoe” of the European rolling through the blue waters towards their shores, they rush down to the beach in crowds, and with open arms stand ready to embrace the strangers. Fatal embrace! They fold to their bosoms the vipers whose sting is destined to poison all their joys; and the instinctive feeling of love within their breasts is soon converted into the bitterest hate.”
—Herman Melville (1819–1891)