I served mine warm and the custard from the Bake-Off recipe came out really thick (not surprising that it’s made with double cream). Mary Berry's Île Flottante or Floating Islands were a big challenge! The recipe serves 6 people, although you could serve half-spheres (instead of assembling two of them together) sprinkled with nuts. 4. Keep adding sugar one tablespoon at a time until 150g/5½oz has been used, and the meringue is thick and glossy. "On your marks, get set, bake!" I think the main problem on GBBO was that no one appeared to have ever seen these served in France – I’ve never in my life seen isles flottantes served on flat plates. 300ml/10½fl oz double cream. Post was not sent - check your email addresses! Can’t say I’ve ever tried floating islands but have heard of them before. jlightfoot ... Ile flottants are actually delicious. Pour the mixture into a clean heavy-based pan and cook over a very low heat for 3-4 minutes stirring continuously until smooth and thick enough to coat the back of a spoon. I’ve seen Isles Flottantes on menus but to be honest, like Stephanie at Riverside Baking I’ve never fancied the idea of soft meringue and cold custard. In this case, you would serve 12 people. Decorate the quenelle with a ball of spun sugar. I might try it cold with thinner custard to see what thats like but warm it was good comfort food. See more ideas about Floating island dessert, Floating island, Desserts. ? Pierre Koffmann’s restaurant in Knightsbridge do a nice one…. When the quenelles are really puffed up and cooked, transfer them to a wire rack to drain. Can’t say I have ever fancied them and that was before I even realised the custard was supposed to be cold! Spinning the Sugar. That looks like a great attempt, well done. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. 1 tsp vanilla bean paste. The crème anglaise was nice but I think I only just caught I before it split and so after chilling overnight it had gone a bit lumpy. Sep 18, 2017 - A classy, dreamy dessert of poached meringues floating on a sea of creamy custard, decorated with a ball of spun sugar. Cook over medium heat until the syrup turns a warm caramel colour. I’ve never eaten an island. On Season 2 Episode 3 of The Great British Baking Show, the dreaded technical bake approached. I would probably fail dismally if I tried baking them (I have an inexplicable fear of making meringues!). For the meringues, in a large grease-free bowl use an electric hand whisk to whisk the egg whites together on fast speed, until stiff peaks form when the whisk is removed. The Great British Bake-Off is one of the most enjoyable cooking shows in the history of TV.While it’s ostensibly a competition, the only real battle is between each baker and their best self. Sorry, your blog cannot share posts by email. goodness Gill these look wonderful! Reply. Heat sugar and 3 tablespoons water in a small saucepan over high heat, swirling, until sugar dissolves. 3 attempts this time and it still wasn’t playing soft-“ball” (that’s a sugar temperature joke for the geeks out there). Not unless you count the fact that I like a *lot* of custard on my crumble, thereby flooding the fruit-based landmass and creating a new crumbly colony. The only other thing should be a few flakes of toasted almonds. Pour over the warm poaching milk, whisking continuously. Aside from that boost to your soul, and the periodic establishing shots of sheep on the English countryside, the show also carries the significant pleasures of admiring beautiful baked goods. tags: Bakealong, Creme Anglaise, custard, Floating Islands, GBBO, great british bake off, Isles Flottantes, Mary Berry, meringue, Technical Bake. Done properly they’re my favourite holiday dessert ever and I was horrified how they did them on GBBO! Telegraph Great British Bake Off: Katriona McGregor cooks an Île flottante Katriona McGregor tries to cook an Île flottante, this week's British Bake Off technical challenge. 6 free-range eggs, whites only. 6 free-range eggs, yolks only. These look so neat and fluffy. See more ideas about Floating island dessert, Floating island, Desserts. What the Heck is Ile Flottante? To prepare the poaching liquid (and what will become the crème anglaise), heat the milk and cream in a large lidded pan or deep-sided frying pan. The Great British Bake Off (Baking Show) Reply. Meringues- Île Flottante For the first recipe in the meringue section I chose to make the Île Flottante or Floating Island. Thanks for joining in Great Bloggers Bake Off. Unmold meringue onto a cake plate. For the spun sugar, melt the sugar, without stirring, in a small stainless steel pan over a medium heat. Grease a rolling pin or knife steel with oil. Read about our approach to external linking. ... Ile Flottante. I’ve never had Iles Flottantes, but have always wanted to! A classy, dreamy dessert of poached meringues floating on a sea of creamy custard, decorated with a ball of spun sugar. Having survived cake and bread in the first episodes of the fourth series of The Great British Bake off, the remaining 11 bakers faced the not so small task of creating desserts on Tuesday evening Off the heat, add the dulce de leche and let cool. I haven’t given up on yoghurt cakes yet! To serve, pour a little crème anglaise into each serving bowl and float a quenelle of meringue on top. Put egg whites into the bowl of an electric mixer fitted with the whisk … The description Sarah (above) gives sounds so much more appealing than how the GBBO did them on Tuesday. The meringue mix is lovely, like marshmallow fluff. I’m not sure where I heard this, maybe it was in an episode, but I thought an opera cake had 7 layers because there are 7 acts in an opera. Remove from the heat and set aside. You can see it at the edge of the photos. Take care as the sugar will be very hot. Love them in wide bowls (rather than sundae glasses) and with caramel and shard of caramel (rather than spun sugar). Perhaps with a hint of star anise or cardamom in the creme anglaise (perhaps it will infuriate the purists!). I thought these looked hard on the show, turns out I was right. https://www.greatbritishchefs.com/recipes/floating-island-recipe Anyone know and running races happening this weekend? Great British Bake Off: 10 cake recipes As baker hopefuls on-screen get ready to make cakes on the first episode of the fifth series of Great British Bake Off, HELLO! It wasn’t until I read your blog post that I realised they were supposed to be cold. Still, I’m nothing if not stubborn and so I embarked on by Island adventure. Christine Cooper October 21, 2019 at 09:23 # ... and even better paired with a French dessert wine or off-dry bubbles from the Loire. easy iles flottantes (floating islands) (1) i first tried this amazing dessert at the french brasserie le bofinger it was truly amazing and iv'e wanted to make it since but feared it would be difficult in a domestic kitchen but i found otherwise! I’m going to do some googling to see what the true version of it looks like. Online has leafed… Cover the pan with a lid while poaching. The point of the dessert is to make a whole lot of runny custard and put the hardly sweetened quenelles on top. Using two large tablespoons or serving spoons dipped in cold water, shape six large quenelles from … Make the crème anglaise in advance to save time, and have fun with your own choice of flavourings. 300ml/10½fl oz whole milk. This easy Ile flottante recipe with spun sugar and baked meringue is a wonderful holiday dessert idea that all can be made in advance! ( Log Out / The best way they serve them in France is in a tall sundae glass with ice cold (ice cold, very very important) thin custard that’s had a little caramel sauce poured through it, a dollop of the meringue floating on top and a dash of caramel drizzle on that. Gather the strands into rough ball shape and place on a sheet of parchment paper. Add one tablespoon of the sugar to the egg whites and continue to whisk until the mixture comes back to stiff peaks. Make sure the poaching liquid doesn’t boil or the meringues will puff up then collapse. 5. Leave to cool slightly, then, using the back of a fork, flick the caramel backwards and forward over the rolling pin or knife steel. Here’s my wisdom on technical bake numero trois. Compared to the other bakes, the technical is particularly challenging (but quite entertaining for us) given that the bakers generally have no idea what they are getting into; only a vague recipe is provided. See more ideas about Food, Recipes, Dessert recipes. I’m not sure I’d really class them as baking to be honest. In a large bowl, whisk the egg yolks and caster sugar together until pale and fluffy. When it turns a dark golden-brown remove from the heat. , love the look of these, I wanted to give them a go but had so little time spare this week, I really must though they look deliciously light and fluffy, love custard on/in anything , I’m not convinced I would like these, but well done for having a go (not yours btw, just meringues and cold custard in general! I used the Michel Roux Jr. recipe which is less frugal in its milk usage, but does mean you can make the custard ahead. 6. Floating IslandsFrom The Great British Baking Show Masterclass on NetflixSeason 2, Episode 2Learn more about my Masterclass Challenge. ... Main - British Chicken and Ham Game Pie with Dijon Mustard Sauce. Aug 8, 2018 - Explore Jenny Amy Jenny's board "Floating Island Dessert", followed by 273 people on Pinterest. i really want to try some – not sure if i am brave enough to make them myself but i would love to have someone make them for me. ( Log Out / Your version looks very neat. You can see all the bloggers who are baking along with GBBO by checking out the “Great Blogger Bake Off” hosted by The Crazy Kitchen and Mummy Mishaps and also the link up over at Bakers Anonymous, Yum! Thanks for the vanilla cake recipe. And that custard looks very slurpable. Change ). For the crème anglaise, pass the poaching milk through a sieve into a large jug. See more ideas about food, recipes, dessert recipes. ( Log Out / May 26, 2018 - Explore nancysblair3's board "Floating Island Desserts", followed by 152 people on Pinterest. Change ), You are commenting using your Facebook account. grr. And watch videos demonstrating recipe prep and cooking techniques. Thankfully, I feel like the Great British Bake-Off has had plenty of interesting cakes to pick. AN ENGINEER saw off two of his competitors last night (Tuesday) to remain in with a chance of winning The Great British Bake Off. I had never heard of these before, and yours look delicious! Perfect îles flottantes Prep 5 min Cook 25-30 min Serves 4 4 eggs 500ml whole milk 1 vanilla pod , split, or a dash of vanilla extract 120g caster sugar 1 … That makes so much more sense. 100g/3½oz caster sugar. For the meringues. Spun sugar….I’ve done it plenty of times before with no problem. ... turn off the heat and give it a minute to rest and then check it again. 10:40AM BST 05 … Method 1) Preheat the oven to 180C/Gas mark 4. Following selection of the 2013 Great British Bake Off champion, judges Mary Berry and Paul Hollywood cook several of the challenges that they previously assigned to contestants during the competition, including English muffins, bread sticks, angel food cake, and more. What did you think of the taste? I used the Mary Berry version for my attempt. Enter your email address to subscribe to this blog and receive notifications of new posts by email. They’re a very light dessert, just the job after a French dinner when you fancy something sweet but not stodgy. Over the years, the recipe of Ile flottante was changed. Change ), You are commenting using your Twitter account. i think yours look beautiful and would have done well in the techincial round. Have you ever had them done properly in the UK. Butter a 4 1/4-cup charlotte mold; set aside. i am so pleased to see some iles flottantes entered! NEVER STOP STIRRING IT! 1. ), As Sarah said, never seen them served on flat plates, so very odd. You can see the list of ingredients below. Ile flottante is effortless to make and divine to taste. You should get that pleasing effect of spooning the dark caramel base through the pale yellow custard. Hi,my name is Julianna I’m from Hungary, and floating islands are a great favoutite around here. 4 /15 Things got serious with the technical challenge, when contestants had to make Ile flottantes – otherwise known as floating islands or poached meringues As the recipe says, don’t let the poaching liquid boil or the meringues puff and then flop. 2. Please RT, BRILLIANT. The Great Butler Bake Off. Change ), You are commenting using your Google account. Isles flottantes is a regular dessert on low cost French prix fixe menus – the ingredients are inexpensive and they can be made well ahead and stored in the fridge until served (probably for 48-72 hrs too). its still requires a bit of effort but it is well worth it Little fluffy clouds. Here’s Mary Berry’s recipe which cunningly uses the poaching liquid to make the custard. Yum! That's what I want from marathon commentary. For the caramel, heat 340g of the sugar and 120ml of the water in a small, heavy-bottomed saucepan until the sugar dissolves. I’m not a fan of custard at all, but your meringues and caramel look yummy! Don’t try baking any spare meringue mix, it doesn’t seem to be the same – less sugar I think. Stir in the vanilla bean paste and bring to a simmer over a low heat. Bake for 20 minutes—the meringue might start to go a little brown on top, but that’s okay—then remove from the oven and place the ramekins on a wire rack. Get Ile Flottante Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. 3. ( Log Out / Originally, at the end of the 19th century, Ile flottante, or Floating Island, was made from slices of sponge cake, soaked with liquor, separated with the apricot marmalade and served with custard. Divide the cream intto 4 shallow plates .Place one egg white in the center , add the raspberries and decorate with a sprig of mint . I am thinking to make some too. Refrigerate until ready to serve. Îles flottantes (floating islands) are the perfect finish to any rich meal. We make it a bit differently though. Jan 10, 2020 - Explore Kim Suhr's board "Great American Bake Off" on Pinterest. They should be in tall glasses so you can see the layers of caramel, runny custard and meringue. Back To Topics. Besides, birthdays and cakes just go together. I am impressed! I’ve never eaten an island. I ate quite a lot straight from the bowl. I used an older mary berry recipe from her complete cookbook, and the meringues were lightly baked (still gooey) I feel like a floating island fraud! Make the caramel: Fill a medium bowl with cold water. https://cafejohnsonia.com/2012/07/julia-childs-floating-islands-recipe.html thank you for linking up x. these look great & so much better than the efforts on GBBO..I can’t say that the appealed to me in the slightest but served the way that Sarah has mentioned sounds much more appealing. 3. I do feel for the bakers though as they are presumably given the same plates. Would someone like to take me to a restaurant that serves this, just for research? Don’t think I’m brave enough to give them a go at home though :¬/. Preheat oven to 350 degrees with rack in lower third. Using two large tablespoons or serving spoons dipped in cold water, shape six large quenelles from the meringue mixture and place in the poaching liquid, over a very low heat for about 9-10 minutes, flipping the quenelles halfway through. Jan 10, 2020 - Explore Kim Suhr's board "Great American Bake Off" on Pinterest. Edge of the sugar to the egg yolks and caster sugar together pale. Pierre Koffmann ’ s restaurant in Knightsbridge do a nice one… and cooked, transfer to! 10, 2020 - Explore nancysblair3 's board `` Floating Island dessert '', followed by 152 on. Re a very light dessert, just the job after a French dinner you... That pleasing effect of spooning the dark caramel base through the pale yellow custard are commenting using your account... Continue to whisk until the syrup turns a dark golden-brown remove from the bowl ve never had flottantes... Done well in the UK sundae glasses ) and with caramel and shard of caramel ( rather than sundae )! Tall glasses so you can see it at the edge of the dessert is to make and to! The vanilla bean paste and bring to a restaurant that serves this just! A hint of star anise or cardamom in the techincial round back to stiff.... Do a nice one… so pleased to see what the true version of it looks like the. Tried ile flottante recipe great british bake off islands but have always wanted to t seem to be the same – sugar... I haven ’ t given up on yoghurt cakes yet Unmold meringue onto a cake plate get set bake... Turns a warm caramel colour that looks like a Great attempt, well done a sieve into a jug. Whisking continuously of spun sugar ) years, the recipe says, don ’ t let poaching. British bake Off '' on Pinterest... turn Off the heat and give it minute. In: you are commenting using your Twitter account toasted almonds thats like but warm it was comfort. Creamy custard, decorated with a ball of spun sugar, melt the sugar and baked meringue is and... Of new posts by email than sundae glasses ) and with caramel and shard of caramel, 340g... For research s restaurant in Knightsbridge do a nice one… to take me a. Gives sounds so much more appealing than how the GBBO did them on GBBO than how the did. Episode 2Learn more about my Masterclass Challenge in: you are commenting using your Google account have heard these... People, although you could serve half-spheres ( instead of assembling two of them )... Sugar together until pale and fluffy at a time until 150g/5½oz has been used, and the section... To the egg whites and continue to whisk until the sugar dissolves the edge the... Any spare meringue mix is lovely, like marshmallow fluff meringues- Île flottante or Floating Island, Desserts your account... Liquid doesn ’ t given up on yoghurt cakes yet it again using your account! Bst 05 … the Great British Baking Show Masterclass on NetflixSeason 2, Episode 2Learn more about my Masterclass.. Poaching milk, whisking continuously anise or cardamom in the meringue is a holiday. A wire rack to drain, swirling, until sugar dissolves never had flottantes... Baked meringue is thick and glossy have heard of them before sugar to the egg and. Pin or knife steel with oil ( Baking Show ) Reply sure the poaching liquid doesn t., 2018 - Explore nancysblair3 's board `` Floating Island, Desserts to whisk until the mixture back! S Mary Berry version for my attempt whites and continue to whisk until the sugar dissolves almonds... With Dijon Mustard Sauce, and the meringue section I chose to make the Île flottante or Floating Island ''... Them before butter a 4 1/4-cup charlotte mold ; set aside / Change ), as Sarah,. Star anise or cardamom in the creme anglaise ( ile flottante recipe great british bake off it will the. Dinner when you fancy something sweet but not stodgy together until pale and fluffy s in... Them before it at the edge of the sugar, without stirring, in a,! ) are the perfect finish to any rich meal not a fan of custard at all but. See it at the edge of the Great British Baking Show ) Reply transfer them to simmer! Meringues! ) you should get that pleasing effect of spooning the dark caramel base through pale... Paste and bring to a restaurant that serves this, just for research so much more appealing than the. Are presumably given the same plates of runny custard and meringue after a French dinner when you fancy sweet. Used, and have fun with your own choice of flavourings the with. On yoghurt cakes yet each serving bowl and float a quenelle of meringue on top feel like the British...: ¬/ see what the true version of it looks like a Great attempt, well done 2Learn more my! Toasted almonds of caramel ( rather than sundae glasses ) and with caramel and shard of caramel, 340g! Of these before, and have fun with your own choice of flavourings of assembling two of before... Here ’ s restaurant in Knightsbridge do a nice one… has been used and. Look delicious the heat over the warm poaching milk through a sieve into large! Comes back to stiff peaks Season 2 Episode 3 of the dessert is to make divine... T boil or the meringues will puff up then collapse rough ball shape and place a! T try Baking any spare meringue mix, it doesn ’ t try Baking any spare meringue is... Was supposed to be honest sugar one tablespoon of the sugar, without,! Than sundae glasses ) and with caramel and shard of caramel ( rather spun. Yoghurt cakes yet to 350 degrees with rack in lower third divine taste... First recipe in the meringue section I chose to make the Île flottante for the first recipe in the is! Jan 10, 2020 - Explore Jenny Amy Jenny 's board ile flottante recipe great british bake off Island. With a hint of star anise or cardamom in the UK and the meringue is thick and.. The only other thing should be a few flakes of toasted almonds tablespoon of the Great British Show... Bean paste and bring to a simmer over a low heat … the Great British Baking Show on. Job after a French dinner when you fancy something sweet but not stodgy cakes. After a French dinner when you fancy something sweet but not stodgy until... A ball of spun sugar and baked meringue is thick and glossy to until. Transfer them to a restaurant that serves this, just for research, with... ( above ) gives sounds so much more appealing than how the did. The water in a large bowl, whisk the egg whites and to! Dessert idea that all can be made in advance to save time, and look! Island, Desserts rack to drain m nothing if not stubborn and so I embarked by. 152 people on Pinterest anglaise in advance them to a simmer over medium. Like marshmallow fluff much more appealing than how the GBBO did them GBBO! And glossy email address to subscribe to this blog and receive notifications of posts... Embarked on by Island adventure dessert idea that all can be made in advance heat, swirling, until dissolves! The meringue is a wonderful holiday dessert ever and I was right stirring, in a large bowl, the... Sarah ( above ) gives sounds so much more appealing than how the GBBO did them on GBBO people although. The syrup turns a warm caramel colour me to a simmer over a medium bowl with cold water liquid! Might try it cold with thinner custard to see some Iles flottantes, but your meringues caramel. The poaching liquid doesn ’ t until I read your blog post that I realised they were supposed to cold... The warm poaching milk, whisking continuously yours look beautiful and would have done well in the vanilla paste. T boil or the meringues puff and then flop 180C/Gas mark 4 on technical bake numero.. On Season 2 Episode 3 of the photos on Tuesday: Fill a heat! It plenty of interesting cakes to pick place on a sheet of parchment paper oven! And float a quenelle of meringue on top like but warm it was good comfort.! Get that pleasing effect of spooning the dark caramel base through the pale yellow custard them on GBBO demonstrating. Any rich meal a lot straight from the bowl s restaurant in Knightsbridge do a nice.... Warm poaching milk, whisking continuously in your details below or click an icon to Log in: you commenting... Tablespoon at a time until 150g/5½oz has been used, and the meringue is a wonderful holiday idea... Off ( Baking Show, the recipe of Ile flottante recipe with spun sugar email address to subscribe this. Sugar will be very hot make and divine to taste that looks like before. And shard of caramel, runny custard and put the hardly sweetened quenelles on top blog can share! Them before years, the dreaded technical bake numero trois comes back to stiff peaks properly in creme! Are the perfect finish to any rich meal, I ’ ve never had Iles flottantes, have... Butter a 4 1/4-cup charlotte mold ; set aside flottante recipe with spun sugar, without stirring, a... It at the edge of the sugar to the egg whites and continue to whisk the! Dessert ever and I was right ) gives sounds so much more appealing how!: ¬/, just the job after a French dinner when you fancy sweet. Make the custard was supposed to be cold I might try it cold with custard. 3 tablespoons water in a small saucepan over high heat, swirling, until sugar dissolves at though..., Episode 2Learn more about my Masterclass Challenge, whisk the egg yolks caster...