The recipe is famous not only for its taste but also for its speed of preparation. There is even a joke that dessert is prepared faster than the dishes for it are washed. The appearance of the dessert is also very unusual. Custard (chast luda) is poured onto a plate. This serves as the "sea". “Floating Island” (one or several) is a delicate protein soufflé.

The floating island according to the classic recipe, unfortunately, is not suitable for Dukan, as it contains sugar. However, by replacing it, you can prepare the same dish only with fewer calories.

Floating Islands. Recipe according to Dukan

You can pamper yourself with this delicate and wonderful dessert from “Ataka”. And to prepare it you will need:

• Egg – 4 pcs.;
• Milk without fat – 0.5 l;
• Vanilla (if you don’t have it, vanillin will do);
• Sweetener.

1. The first step is to put the milk on low heat and bring to a boil with the addition of vanilla (or vanillin). While this is happening, beat the whites into a stiff foam.
2. Using two spoons, form balls of equal size from foam and place in hot milk. Turning occasionally, the whites should be saturated with milk and increase in size.
3. Remove with a slotted spoon and place on a plate to drain.
4. Let's move on to preparing the “sea”. Beat the yolks until foam appears, pour in the milk. Place on low heat and stir constantly (otherwise the cream will not come out) until thickened.
5. The dish is ready. All that remains is to combine the parts of the dessert. Pour custard onto a plate or flat bowl, and carefully place the protein soufflé on top

Also, in addition to custard, or as it is also called, crème anglaise, you can prepare an equally delicious coffee sauce. The recipe is also quite simple. For this we need:

• Milk left over from the prepared soufflés + another 150 ml;
• Brewed strong black coffee – 120 ml;
• Corn starch – 3 tsp;
• Sweetener.

1. Mix milk with coffee and bring to a boil. At this time, beat the yolks, starch and sugar substitute until a fluffy mass is formed.
2. Pour the coffee-milk mixture into it, stir and return to the heat again. Stirring until thickened.
3. If you want to please your loved ones or guests who do not eat according to Dukan, you can prepare berry sauce. To do this, grind 600 grams of berries with powdered sugar in a blender. You can also add literally one teaspoon of lemon juice. If desired, rub the sauce through a sieve to remove the seeds.

Airy dessert recipe according to Dukan

The cooking method is no different from the classic version. In addition to classic cooking in milk, you can make “floating islands” according to Dukan and in the microwave. The recipe is as follows.

I remember the “Floating Island” dessert from childhood. My mother and grandmother did it, but for some reason I didn’t like it. Especially meringues - whipped egg whites with sugar. Grandma’s made them airy, but my mother’s came out flat; she made them without sugar.

I found a recipe online and, as always, armed myself with a pencil and paper to create “my Floating Island.” Where to fix, where to add, and where to completely redo. The base was vanilla custard and meringues, which I decided to beat with sugar in meringue proportions. I introduced a fruity note with the first fresh strawberries. And for the sharpness of the taste, of course, it couldn’t be done without chocolate, and I decided to make the chocolate glaze myself.

The dessert turned out great. These meringues are just an airy delight, they are so delicious! True, the milk must be of high quality. The dessert is impossible to describe, you have to try it. And be sure to cool well. I urge you to prepare it, you won’t regret it. Of course, as always, I look forward to your feedback. Have a nice day everyone!

Preparation:

Ingredients:

Egg whites 8 pcs., yolks 8 pcs., strawberries 500 g, vanilla sugar 1 sachet, sugar 530-550 g, cream 700-750 ml (fat content at least 25%), milk 1.1 l, corn starch 60 g.

Glaze:

Sour cream 200 g, cocoa 50 g (if cocoa is already with sugar, then 100 g), sugar 50 g (if cocoa is already with sugar, then sugar can be omitted), butter 70 g.

I haven’t written anything for a long time, but now I moved to France and tried a lot of new dishes and desserts, which I will slowly share with you.

First up is the dessert recipe for Ile Flottante, or "The Floating Island." Here I tried it for the first time and really loved it, I hope you like it too. It's easy to spoil, so we'll cook it carefully.

Separate the whites from the yolks, place the whites in a larger bowl, they will need to be beaten.

Pour the milk into a saucepan and put it on fire. As soon as boiling bubbles begin to appear, remove from heat.

Mix the yolks with 2 tbsp. l. sugar and a packet of vanilla sugar.

Pour the yolk mixture into the milk little by little, stirring. Place the pan on very low heat and cook for 5-7 minutes, stirring constantly. Do not let the liquid boil, otherwise the yolks will cook and the dessert will be ruined. Remove from heat, the first part of the dessert is ready.

Beat the whites with a pinch of salt into a thick foam, add 2 tbsp. l. sugar and beat again. I don't have a mixer, I had to use a whisk.

Use a tablespoon to form round islands. According to the original recipe, they need to be placed in low-boiling water for a minute, but the first time I didn’t get it right. Now I used a more reliable method - the microwave.

We set the microfill to Very low power, a little more than the minimum, and place the islands for 45 seconds. The whites should become firm, check, you may need to let them sit for another 5-10 seconds. Don't overdo it, or you might turn the islands into a kind of foam.

All that remains is to put the dessert in the bowls.

Pour in a little custard and place the island on top (I carried it on a fork, it shouldn’t crumble or spread). Pour a little liquid caramel over the island. The dessert is ready, you can cool it, or you can serve it immediately.

Bon appetit!

…There were several important events in his life. One day my mother bought some California prunes. She made custard twice. These were very important events. He remembered them with tenderness. Then his mother told him about one strange dish and promised to cook it someday; The dish was called “floating island.” “This will be better than custard,” said the mother. Johnny has been waiting for years for the day when he will sit down at the table and eat the “floating island”, until this hope has receded into the realm of pipe dreams.

Jack London, “The Renegade” (1906)

Floating or floating island (Ile Flottante) – refined dessert originally from France , consisting of egg whites whipped with sugar and baked, “floating” in crème anglaise. This dish became especially popular in the 19th century, although its basis is a light and airy meringue cake (from the French. baiser- kiss) or meringue, has been known since the 17th century.

There are two versions of its origin. According to the first, meringue was invented by the Italian pastry chef Gasparini in the Swiss city of Meiringen - hence the name. According to the second, authorship is attributed to Francois Massialo(1660 - 1733), a successful French chef, whom the nobility of that time hired on special occasions. He worked for Philip I, Philip II, Cardinal d'Estrée, Marquis de Lavoie and others. In 1691, his cookbook “ Cook of the King and the Bourgeois ". It contains for the first time a recipe for meringue, as well as creme brulee, the author of which is also considered to be François Massialo.

(Previously, in the section “ Culinary Cinema", site readers was presented, in which not only talented actors are involved, and the film is a biopic about a famous cook, but also show magnificent beauty lemon meringue cakes. We recommend the film for viewing by both culinary experts and film gourmets).

In pre-revolutionary Russia, meringues were called “Spanish wind”. Mention of them can be found in the story of I.S. Turgenev “My neighbor Radilov” (“Notes of a Hunter”): “ The dinner was really quite good and, being a Sunday, was not complete without fluttering jelly and Spanish winds”.

The second component of the “floating island” is cream anglaise (Anglaise- i.e. English cream). Why vanilla custard received this name is unknown. Its analogues can be found in ancient Rome. The cookbook of Marcus Gabius Apicius (1st century AD), a famous Roman gourmet and glutton, contains several recipes for custards, although without vanilla, which Ancient Rome simply did not know at that time.

In the Middle Ages, custard was used as a filling for pies and pastries, and since the 16th century it has gained popularity as an independent dish.

It is unknown who came up with the brilliant idea to combine cream and meringue, but this person has earned the gratitude of thousands and thousands of sweet tooths for creating an amazing dessert.

RECIPE FOR “FLOATING TROPICAN ISLAND”

Ingredients

For the squirrel islands:

• 4 large egg whites
• 1/3 cup sugar
• a pinch of salt
• finely grated zest of half a lemon
• For the creme anglaise:
• 1 glass of milk
• 1 cup heavy cream
• 1 vanilla pod
• 1/2 cup sugar
• 4 large egg yolks

For the tropical mousse:

• 1/3 cup passion fruit juice
• 1/2 cup mashed banana (in food processor)
• 3 tablespoons sugar
• 1/2 cup cold heavy cream

Beat the chilled egg whites with a mixer until stiff foam is obtained. Continuing whipping, add sugar in a thin stream. The whipped foam should stick well to the whisk without dripping. Gently stir in the lemon zest. Using two spoons, form the foam into shapes and place on a baking sheet (don't forget the parchment paper). Bake in the oven at 80-100 degrees for one and a half to two hours. Or in the microwave for 30-40 seconds. at maximum power.

Mix milk and cream, add vanilla bean (or vanilla sugar) and bring almost to a boil. Beat the egg yolks with sugar until white. Pour the milk into the yolks in a thin stream, stirring constantly. Return the resulting mixture to the heat and heat, stirring constantly, until the cream begins to thicken. The temperature should not exceed 70-75C; at higher temperatures the cream will curdle, so remove the cream from the heat from time to time during cooking. When the mixture stops flowing from the spoon and the groove drawn on it stops floating, the cream is ready. Place the finished cream in the refrigerator for several hours until the cream finally thickens and loses its characteristic egg taste.

Combine passion fruit juice, banana puree, cream and sugar in a blender and blend until smooth.

Place the cream anglaise in the mold, place the protein island on it, add the tropical mousse. Garnish with a mint sprig and coconut flakes. Bon appetit!

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And again a French recipe. Dessert Floating Islands is a very simple, originally French and the fastest dessert recipe in the world in terms of speed of preparation. Preparing a floating island dessert is faster than washing the dishes afterwards. This is a joke, but very close to the truth.

The name in French is îles flottantes (or flottantes) - just in case you want to order it in France.

This dessert is interesting because of its unusualness: you get a “sea” of custard, which you prepare yourself, and floating islands in it in the form of a delicate protein soufflé, cooked in the microwave.

It must be said that the age of the dessert exceeds the age of microwaves (it was invented earlier) and at first the protein soufflé was boiled in milk. That is, it was necessary to form lumps of egg whites whipped with sugar using two spoons, then put them in boiling milk, then fish them out with a slotted spoon. But if there is a microwave in the house, then this stage may be easier.

Ingredients

• 6 chicken eggs
• 0.5 liters of milk
• A pinch of vanillin or its pod
• 100 g sugar
• 40 g caster sugar for whites

Preparation

The cooking process consists of two stages: you need to make custard and prepare protein soufflés.

Custard is also sometimes called crème anglaise. I think this is a “difficulty of translation” because that is what it is literally called in French. Therefore, if you ever see crème anglaise in a recipe, know that this is just the custard we know. The only thing is that in this recipe we will cook it ourselves. Previously, I admit honestly, I bought it dry in briquettes, known to us since Soviet times.

• First you need to separate the yolks from the whites. For those who don’t know: there shouldn’t be a drop of yolk in the whites. If this happens, the whites won't whip, so use them elsewhere and start over for dessert.

• Next you need to add milk, add half the sugar and a pinch of vanillin. If you have a wonderful vanilla pod, then use it: it will be even tastier. The milk needs to be boiled and boiled for a few minutes until it is saturated with the smell of vanilla.

• While the milk is heating, beat the yolks with the second half of the sugar until white.

• Once the yolks are beaten and the milk is hot, pour the milk in a thin stream, stirring all the time into the beaten yolks.

• And then put this mixture on low heat, continuing to stir constantly so that the custard thickens. But under no circumstances should you bring it to a boil: the yolks will curdle! You can place the container in which you have the yolks with milk in a water bath. Cook for some time until the custard has such a consistency that it begins to coat a spoon. I want to warn you that you will not get the same thick consistency as store-bought cream from a briquette. Even if it is liquid, it will suit us: the islands should float in something, and not stand still.

• So, after you decide that the cream is ready, remove it from the heat and cool.

• And you can proceed to the “islands”.

• Beat the chilled whites (after separating them, put them in the refrigerator) with a pinch of salt at medium speed, gradually adding powdered sugar. Beat until strong foam.

• Then take cups or molds and spoon the whites beaten with powdered sugar into them. Press down the protein foam thoroughly with a spoon so that there are no empty spaces, because the “islands” will not be even and smooth, but “embossed”, although also edible.

• And then put these cups in the microwave for 30 seconds at maximum power.
  

• If you don’t have a microwave and want to try this dessert, try making it the classic way (cook it in milk - I wrote about it above) or in the oven.

• After 30 seconds, remove the soufflé molds from the microwave. And the main thing is to be calm: they won’t fall out of there on their own, but if you slightly pry them with a knife, they will easily fall out onto the plate you want. Let cool (needs 5-6 minutes).

• And then pour into vases, plates, bowls, etc. custard, and top each with a floating island.

This dessert will definitely need a spoon. There is an island with cream. The cream is sweet and the island is slightly sweet.