First time tried something special a Île Flottantes (floating island ) femous French dessert.

Hello everyone, greetings to all the food lovers out there. Recently, the #foodiesbeehive community announced a contest for typical sweets and desserts from other countries. I found it to be quite a challenge, as I tried different sweets and desserts. I have a wide circle of friends here in Norway, and we come from many different countries.

I have a good friend who runs a big restaurant, and they have many cooks from different parts of the world. During the COVID-19 pandemic, I had less work in my clinic, so I asked my friend for a job in the kitchen. She offered me help in the kitchen during the summer season. One of the cooks from Poland is very friendly and skilled, and he makes a variety of food. Whenever he makes something special, he always asks me to join in. One time, I helped him make a recipe, Île Flottantes I liked the process it was easy but skilled and with limited ingredients. and although I had thought about making it myself before, it never happened.

The first time I made this recipe was for the contest entry, but for some reason, I decided not to submit it. However, I still made it and it was successful. Now, I want to share this recipe with all of my hive friends.

Ingredients:
1-liter milk
4 eggs
1 cup sugar
1 tbsp. vanilla essence
few drops of lemon juice
pinch of salt

Separate egg whites and egg yolk

put a pinch of salt in egg white
cover the egg yolk and keep aside.
measure 1/2 liter of milk in a saucepan.

Adding 1/3 cup of sugar gradually beat egg white, until stiff pike

Keep milk to boil and add vanilla essence or vanilla beans. I had vanilla essence that I used.

Use two spoons to shape the meringue. According to your choice

Slide carefully one by one meringue in the boiling milk. Cook for 1 minute from each side carefully turning them.

After 2 minutes bring them out from the milk.

Keep them in the refrigerator to cool down. Until we finish the next steps. Making custard and caramel.

Making custard:

In egg yolk add 1/3 cup of sugar and start beating them

Use the leftover milk that we used to cook the meringue, but make sure to strain it before using.

Beat the egg yolk and sugar until the color becomes lighter.

As you beat the egg yolk and sugar mixture, gradually pour in the strained lukewarm milk.
one more time strain the milk-yolk mixture. Pour back into the saucepan. and start cooking the milk(custard).

Add 300 ml additional milk to make custard in the saucepan, Late cook on medium heat while continuously stirring, until the custard coats a spoon. switched off the heat after it is done.

In a separate saucepan, combine 1/3 cup of sugar with a spoonful of water and a few drops of lemon juice. Place the mixture on a hotplate and heat it to create caramel. (I was making two things at the same time sugar caramel and stirring custard.)
While the caramel was being made, I was alert and kept stirring the custard. As soon as the sugar syrup turned golden, I removed the saucepan from the heat and put it in cold water to cool down the caramel and maintain its golden color.

Ready to serve/presentation.

First 2-3 ladles of custard.

I pulled caramel taffy just for decoration.

A small bit of caramel floating in custard.

Carefully slide two meringues into the custard.

Drizzle caramel sauce on the top of the meringue and custard.

Some caramel taffy (mountains) on the meringue(meringue).

Here is my first try at the very famous dessert Île flottantes.
How do you like it?
Thank you for stopping by.
This is my original work, my passion.