I’ve never met a French dessert I didn’t like so with me and French desserts, it’s a love affair and a serious business, in fact, thus far, I find little here to mock or malign! Whoa. So. Now….what do I write about?

How ’bout French Desserts 101? The first of a series of sweet posts including recipes. I’ll begin with a popular one that you can order at restaurants. It’s called, L’ile flotante (floating island).

L’ile flotante is an “island” of fluffy light airy, fresh merengue floating on a dreamy creamy ocean of creme anglaise, decadent and irresistable. Do NOT even think about the calories, you’ll only be scared. Just enjoy the lovely simple flavors and sensual dessert beauty perfectly playing with your palate.

There’s a restaurant in Semelay (Burgundy) where they leave a WHOLE BOWL of ile flotante on your table to SERVE AS MUCH AS YOU WANT FOR YOURSELF! i took the picture above AFTER i’d already served myself, as you might be able to tell. no wonder everyone around says it’s such a great restaurant. i ate WAY TOO MUCH. but it was soooooo goooooooooooooOOOOOOOOOooooood…(recipe follow)…

Here’s the recipe for L’Ile Flotante.

“Sea” of Custard
3 eggs
3 egg yolks
2/3 cup sugar
1 teaspoon flour
2 1/2 cups milk
1/4 teaspoon salt
1 teaspoon vanilla extract

“Island” of Meringue
2 egg whites
1/8 teaspoon cream of tartar
1 dash salt
1/2 teaspoon vanilla extract
1/4 cup sugar
2 cups milk

1. Beat eggs and egg yolks lightly with a fork and strain them (to remove cords) directly into the top of a glass or stainless steel or enameled double boiler
2. Stir in sugar; sift and stir in flour.
3. Scald milk in a separate saucepan, heating just until bubbles form around the edges.
4. Gradually stir the milk into the eg g mixture, and cook over simmering, but not boiling water, stirring constantly with a wooden spoon until the mixture coats a metal spoon.
5. Remove from heat immediately, stir in the salt and vanilla, and pour into a large shallow bowl.
6. Stand the bowl in cold water to cool rapidly, then chill in refrigerator.
7. Beat egg whites with cream of tartar and salt until frothy.
8. Add vanilla and then add sugar one tablespoon at a time, beating well after each addition.
9. Continue beating until stiff and shiny.
10. Heat milk in a frying pan.
11. When bubble start to form around the edges, drop in the egg white mixture a tablespoon full at a time. Do not cover.
12. Cook over low heat until the meringues are firm, but not hard, about 5 minutes.
13. Using a slotted spoon, lift them carefully out of the milk and slide them onto the custard.
14. Chill until ready to serve.

Enjoy!

[recipe via]