My mother always served this for dessert in the summer, often with some sliced strawberries. She and I both grew up in southern Illinois. She used the recipe from the joy of cooking, but instead of using a soft meringue, she made regular small meringues… Crisp on the outside and soft on the inside… and floated them in the Floating island custard from TJOC. She also made the custard often if anyone was sick .
The timing of this recipe is great. I had floating islands for the first time on Friday at Eddie Scott's new restaurant in Beverley and wanted to make it at home. Also my brother had a rum baba and asked me to make some so last weeks recipe will come in handy too.
I've used the MdC microwave method on several occasions. It works surprisingly well. Full power is a little aggressive, so I reduce it to 50% and cook for longer.
Nicola could you clarify a few things? The cream is missing from the crème anglaise method and there is water in the praline ingredient list but not in the method…
Wow, wow, wow, and so expertly explained. So much far away from what my mother used to do, mainly the floating island being placed on top of a sago pudding or an apple dish she made. I’d have to ask my sister to be able to explain it.
Brasserie Zedel has them on the menu - with the pink pralines scattered over. One of my friends orders it every time we go! She says it's even better than the one Quo Vadis does sometimes. I've never been tempted because I fear it'll be marshmallowy, which I really don't care for.
Another variation of this dessert is the Spanish "natillas", usually with a thick custard similar to crème brûlée and a flat biscuit floating between the meringue and the custard 😉 a very classic sort of grandma dessert, I had it often as a child
My mother always served this for dessert in the summer, often with some sliced strawberries. She and I both grew up in southern Illinois. She used the recipe from the joy of cooking, but instead of using a soft meringue, she made regular small meringues… Crisp on the outside and soft on the inside… and floated them in the Floating island custard from TJOC. She also made the custard often if anyone was sick .
Ooh I’ve not tried the crisp shelled version. I would love to though - it sounds gorgeous! Happy memories
The timing of this recipe is great. I had floating islands for the first time on Friday at Eddie Scott's new restaurant in Beverley and wanted to make it at home. Also my brother had a rum baba and asked me to make some so last weeks recipe will come in handy too.
You are becoming your own favourite restaurant!
I've used the MdC microwave method on several occasions. It works surprisingly well. Full power is a little aggressive, so I reduce it to 50% and cook for longer.
Nicola could you clarify a few things? The cream is missing from the crème anglaise method and there is water in the praline ingredient list but not in the method…
I added the cream with the milk and did no water in the praline and it seemed to work!
I just made the freeform, oh my! I LOVED IT. And i wasn't sure with the time but it come out perfect in 3 minutes. Best Floating Island ever
Wow, wow, wow, and so expertly explained. So much far away from what my mother used to do, mainly the floating island being placed on top of a sago pudding or an apple dish she made. I’d have to ask my sister to be able to explain it.
Brasserie Zedel has them on the menu - with the pink pralines scattered over. One of my friends orders it every time we go! She says it's even better than the one Quo Vadis does sometimes. I've never been tempted because I fear it'll be marshmallowy, which I really don't care for.
I’m going to London on Saturday for a haircut, would it be very greedy to pop into Zedel & just have the floating island 🤗
I think it would be a lovely treat!
Another variation of this dessert is the Spanish "natillas", usually with a thick custard similar to crème brûlée and a flat biscuit floating between the meringue and the custard 😉 a very classic sort of grandma dessert, I had it often as a child