This week we made schmancy restaurant food over at French Fridays with Dorie. Namely, Floating Islands. Or, as it was called at the schmancy French restaurant where I first tried it, Isles Flotant.
The isles in this recipe are meringue puffs and the sea in which they are flotanting is creme anglaise. Dorie gilds the lily by suggesting various additional topping ideas, everything from ice cream to chocolate sauce. I decided to go with her suggestion for warm caramel sauce, and with that, this week’s recipe turned into THREE!
First up, creme anglaise. I went into this recipe all excited because I thought that it was new. Turns out, not so new. Turns out, creme anglaise is just unfrozen ice cream. I’ve made that loads of times. Still tasty, but not quite as exciting once I figured out what it was.
Next came the warm caramel sauce. Now I was really in new territory. Luckily this one was easy. Just swirl everything around in the pan and wait until it turns the right color. Not just that, but it’s delicious.
And finally, the meringue. I stupidly chose to ignore Dorie’s suggested method of cooking them in the oven and decided to try the traditional method of poaching them in milk. Stupid, stupid, stupid. It took forever because the pan wasn’t big enough to hold more than two puffs at once and the milk kept forming a skin which clung to the puffs. All in all I found it to be an entirely icky process and Dorie’s oven method sounds a lot easier.
The finished and assembled dish, however, easily made up for the ick factor. Heavenly. This is the one to pull out when you’re trying to impress.