Recipe

Isle Flottante (barefoot Contessa) (floating Island) Recipe

Print Recipe

Ingredients

1 1/2 tsps pure vanilla extract .
Creme Anglaise .
1 tsp cornstarch .
1/8 tsp kosher salt .
1/2 c sugar .
1/4 tsp cream of tartar .
1 c water, divided .
1 tsp pure vanilla extract .
8 extra large egg whites, at about room temp .
1 1/2 c sliced almonds .
2 1/2 c sugar, divided .
4 extra-large egg yolks .
1 3/4 c scalded milk .
1 1/2 tsps cognac .
1/2 vanilla bean, seeds of (optional)

Directions

Step #1 Preheat the oven to 350°F.
Step #2 FOR THE CARAMEL: Heat 1 1/2 c of the sugar & 1/2 c of the water in a small, heavy-bottomed saucepan until the sugar dissolves.
Step #3 Cook over med-heat/flame until the syrup turns a warm caramel color.
Step #4 Don't stir, just swirl it in the pan.
Step #5 Turn off the heat, add 1/2 c water & 1/2 tsps of the vanilla; be careful, the syrup will bubble violently.
Step #6 Stir & cook over high heat until the caramel reaches 230 degrees F.
Step #7 (thread stage) on a candy thermometer.
Step #8 Set aside.
Step #9 FOR THE PRALINE: Combine the almonds with 1/4 c of the caramel & spread them on a sheet pan lined with parchment paper.
Step #10 Bake for 10 to 12 mins, until the almonds are lightly browned.
Step #11 Allow to cool at about room temp & then break up in pieces.
Step #12 Lower the oven to 250°F Line 2 sheet pans with parchment paper.
Step #13 FOR THE MERINGUES: Beat the egg whites, salt & cream of tartar in the bowl of an electric mixer fitted with the whisk attachment on medium speed until frothy.
Step #14 Turn the mixer on high speed & add the remaining 1 c of sugar.
Step #15 Beat until the egg whites are very stiff & glossy.
Step #16 Whisk in the remaining tsp of vanilla.
Step #17 With dessert spoons place 12 mounds of meringue on parchment paper & bake for 20 mins, or until a cake tester comes out clean.
Step #18 FOR THE CREME ANGLAISE:.
Step #19 Beat the egg yolks & sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 mins, or until very thick.
Step #20 Reduce to lowish speed, & add the cornstarch.
Step #21 With the mixer still on low, slowly pour the hot milk into the eggs.
Step #22 Pour the custard mixture into a saucepan & cook over low heat/flame, stirring constantly with a wooden spoon, until thickened.
Step #23 The custard will coat the spoon like heavy cream.
Step #24 Don't cook it above 180F or the eggs will scramble! Pour the sauce through a fine strainer, Cognac, add the vanilla extract, & vanilla seeds, if using, & chill in the fridge.
Step #25 FOR SERVING: Pour creme anglaise on the bottom of individual plates.
Step #26 Place a meringue on top of each serving, sprinkle with praline, drizzle with caramel sauce, & serve.
Step #27 To make a day or two ahead, leave the caramel & praline at about room temp & put in the fridge the creme anglaise.
Step #28 Bake the meringues before guests arrive & assemble the desserts just before serving.
Enjoy the Isle Flottante (Barefoot Contessa) (Floating Island) recipe

Viewing Isle Flottante (Barefoot Contessa) (Floating Island) Receipe

Isle Flottante (barefoot Contessa) (floating Island) Recipe

More Related Recipes

Related Categories

Related Tags

Recent Views

Isle Flottante (barefoot Contessa) (floating Island) Recipe

Related Recipes

More Related Recipes

Related Categories

Related Tags