Saturday, May 3, 2008
Île flottante (floating island) is a classic French dessert consisting of soft beaten egg-whites “floating” on a sea of vanilla custard (which the French call Crème Anglaise), flavored with caramel. Often almonds are used as a garnish. If made without caramel, this dish is called Oeufs à la neige (eggs snowy style). Both desserts pop up on traditional French menus.