food fanatic.bookaholic.mommy

Floating Islands

The first time I ever heard of Floating Islands was several years ago at a French restaurant where they were on the dessert menu. We asked the waiter what the hell floating islands were and he explained. We didn’t order them and opted for another dessert instead. And now…this past week’s Tuesdays with Dorie selection was Floating Islands. Shari of Whisk selected this recipe and has it posted on her blog.



Dorie Greenspan’s recipe for Floating Islands features creme anglais, with poached meringue puffs, and caramel drizzle.  My creme anglais came together without a hitch, although I did put a big note on the fridge warning MrMango not to eat it since it was going to be used for something. If that man sees anything pudding or custard like in the fridge he gobbles it right up. The poached meringue puffs were a bit trickier for me.  I’ve baked meringue on top of a pie or as part of baked Alaska, but poaching it… never before.

Verdict: I didn’t love the meringue. It needed a little something else. It was a bit too eggy. The creme anglais was great.

This week, I will be baking up some Devil’s Food White-Out Cake. Stay tuned for details!


Comments on: "Floating Islands" (1)

  1. I didn’t end up making this one, but have heard from people who have tried both that Ina Garten’s is better. You might like her recipe more as the meringue is baked.

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