This week’s French Fridays with Dorie is a strange (at least strange to me) little dessert called Floating Islands. There are little meringue islands, “floating” in crème anglaise, then drizzled with caramel sauce. I added a couple of strawberries because I thought it needed a little color (and healthy fruit).
Notes:
1. It is way too hot and humid to make meringue. Why is Portland humid? We are never this humid. This is horrible.
2. I did the bonne idée and poached my meringue in milk. Mainly because I wanted to make a half recipe and I didn’t have a small springform pan and it was too hot and humid to bake. Also, apparently, there is no way to make a photo of meringue poaching in milk look appealing.
3. I did not make caramel. For my birthday last year, I got some amazing Hot Cakes Salted Caramel Sauce (and Smoked Chocolate Chips) as a gift, and I have been using this caramel instead of making my own whenever I need caramel (more often than you would think). It is so delicious! I want to pick more up when I am in Seattle next month for IFBC!
4. I thought these were pretty good. This recipe had a lot of steps for a dessert and I’m not sure I would make it again for that reason, but both jwa and I liked it!
Okay, links to everyone’s lovely floating islands posts and my photos below.
I think you did a great job! I still have to try the poaching method. A fruit was definitely needed!
Mmmm! I live floating islands!
These look great! You can make mini ones in small ramekins if you don’t have springform pans too!
Edie: 🙂
Mardi: Yes! I am totally going to try using the ramekins next time, Such a great idea!
I am really going to have to try the poaching method sometime. Great presentation – the strawberry added a needed kick of color to this dessert!
I admire that you tried the poaching, even on a hot and humid day. I totally cheated and made crispy meringues. That way it is a completely make-ahead dessert — hooray! Anyhoo, well done and happy weekend!
Ooh…now I want to look for that sauce at the IFBC too ! Looking forward to meeting you then~ and great job on the dessert. Next time I am going to add strawberries or raspberries too – they look gorgeous.
I agree that the poaching was not pretty. I’ll be baking next time for sure.
I poached mine too! I just wanted to try the traditional way. Next time I think I will bake them in small ramekins. Easier!
Your floating islands look beautiful …very pretty presentation!
I posted a salad on my blog linking your blog and thanking you for the beans. They were delicious! Thanks again!
Hot Cakes is on my list – I will be hunting that down! It is a little humid – must be a West Coast thing, the desert is rarely humid and the past week(s) we have had major flash-floods and rain.
I haven’t made this yet, but I’ll bake them. I just want to make a single serving. Your floating islands do looks delicious. That caramel sauce looks great, and the smoked chocolate chips sound very intriguing.
Beautifully done! Perfect with berries and caramel sauce 🙂
I think I could say that this dessert DESPERATELY needs fruit! I ended up adding some sliced nectarines and they were so good. I wish I photographed them that way!
Nice to see someone tried the poaching method. I also approve of your addition to fruit. We had salad and roasted corn for dinner, to counteract the sugar bomb we knew was coming for dessert.
Finally! I get to see the process pictures for poaching the meringues. I am terrible at poaching eggs, so the thought of prodding with the delicate meringue puffs is a little intimidating. Awesome job, Michelle!
Adriana: I was actually worried about that too, but they held together quite well! When I poach eggs, I typically flip them once during cooking, so I was kind of use to that but I was definitely worried the meringue would fall apart – but no! 🙂