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This weeks Tuesdays with Dorie is Floating Islands and was chosen by Shari of Whisk: A Food Blog.
Well, I did make meringues. However, as you can clearly see from my picture I departed from Dorie’s recipe and traditional Iles Flottantes in general. Personally, I needed to make a lighter dessert for myself so I wanted to stay away from the creme anglaise.
Follow up:
I knew I wanted to do something fruity with a little chocolate for some richness. I did some internet searching and came across a post about Thomas Keller’s Ile Flottante recipe done by Carol at French Laundry at Home. In Keller’s recipe he bakes the meringues like cupcakes, hollows them out and stuffs them with chocolate mousse, and tops them with a chocolate tuile. His are also served in the creme anglaise. Yum!
Based on Keller’s recipe in French Laundry, I decided on the following concoction (from the bottom up):
- raspberry puree (fresh or frozen raspberries, lemon juice, and sugar - cook, puree, strain, serve)
- chocolate tuile (made from Thomas Keller’s recipe in French Laundry, page 290-291)
- baked meringue cup (made from Thomas Keller’s recipe in French Laundry, page 290-291)
- mini scoop of Haagen Daaz light chocolate sorbet
- a bit more raspberry puree
Isn’t it just adorable? This was better than I thought it was going to be. Nick, Geoff and I all liked it. It was nice and light, which is what I was aiming for. The vanilla meringue was delicious (I added vanilla extract which is not called for in Keller’s recipe), it was soft and sticky like a homemade marshmallow. The chocolate tuile and light chocolate sorbet added a lovely hint of indulgence which went beautifully with the brightness of the pureed raspberries.
Here are some process photos:
Egg whites and sugar over a double boiler:
Egg whites, sugar, and vanilla extract after whipping for about 8 minutes.
Meringues in a water bath on their way to the oven:
Raspberries cooking over medium heat with some sugar and lemon juice. Once cooked down I puree them and then strain.
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