Ile Flottante

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This is an amazing recipe from the Harmon’s Grocery Store Sliced Competition.  There are many components to the recipe but it is well worth it!

Ile Flottante 

Recipe Courtesy JaNell Wood

Cream Anglaise
1 1/4 c.  heavy whipping cream
1 1/4 c. milk
2 tsp vanilla powder
5 large egg yolks
3/4 c. sugar
1/8 tsp. saltDirections:

1. Heat cream and milk in heavy saucepan to just under scalding. Add vanilla and cool slightly.
2. In medium mixing bowl, combine yolks, sugar and salt. Beat for 3 minutes or until thick and pale.
3. Gradually beat in cream mixture, then place in a clean pan over low heat. Cook, stirring constantly with a wooden spoon for 10 minutes or until custard is thick enough to coat the back of the spoon. Do not boil.
4. Pour into a bowl, cover with plastic wrap to prevent skin forming.
5. Cool for 1 hour, then chill until needed. When ready to assemble, pour desired amount onto plate or bowl.
Italian Meringue:
4 egg whites at room temperature
1/2 tsp cream of tartar
pinch of salt
1/2 c. water
1 c. sugarDirections: 

1. Heat water and sugar over high heat until temperature reaches 240.
2. Beat egg whites to soft peaks. Add cream of tartar and salt. Continue to beat to stiff peaks. While beating, gradually add sugar syrup to egg whites until glossy and stiff.

3. Form into shapes or dollop onto cream anglaise. Form small well in center of meringue.

Snickerdoodle/Macadamia Nut/Coconut Crumble:

Equal parts chopped Snickerdoodle cookies, chopped macadamia nuts, and coconut to equal four cups.
2 egg whites
1 c. sugar
pinch salt
1/2 c. butter


1. Preheat oven to 325.
2. Beat egg whites to soft peaks.
3. Add sugar and salt. Beat in.
4. Fold in cookies, nuts and coconut and coat well with egg mixture.
5. Melt butter in 9×13 pan in the oven.
6. Evenly spread coated cookie mixture over melted butter in the pan.
7. Bake for 30 minutes, stirring every 10 minutes.
8. Spoon onto meringue.
Papaya Raspberry Brunoise:
1 cup ripe Caribbean or Hawaiian papaya
1 cup fresh ripe raspberries
1 Tbsp cleaned and chopped Thyme leaves
1 Tbsp fresh chopped mint
3 Tbsp sugar
1 Tbsp lemon juice you yuzu
1/4 lb dry ice
1. For the raspberries get two small stainless steel bowls that will nest in each other. Place dry ice in the larger bowl. Place the whole washed raspberries into the small bowl and put a towel to cover and place in the freezer. After an hour the raspberries should be totally frozen. Break into single segments with a mallet or your hand and put in large bowl.
2. Peel and slice papaya into 1/8″ planks and julienne and then small dice. Place in bowl with raspberries.
3. Add lemon juice, mint, thyme and sugar and gently fold together.
4. Place in refrigerator and allow it to macerate for at least a half hour. Hold in the refrigerator until you are ready to assemble your dessert.
Caramel/Butterscotch Sauce:
2 Tbsp butter
1/4 c. packed light brown sugar
1/2 c. heavy whipping cream
1/8-1/4 tsp salt to taste
2-3 crushed butterscotch candies to tasteDirections:

1. Melt butter in skillet over medium heat. Add brown sugar, cream, salt, and candies. Heat to simmer, stirring occasionally, until sauce is thickened and candies are melted, about 2 minutes. Remove from heat and drizzle over meringue.

Spun Sugar
2 c. sugar


1. Heat sugar over medium heat until sugar starts to melt.
2. Reduce heat to medium-low and continue to cook until all sugar is melted and is an amber color.
3. Cool until thick and forms long threads when the spoon is lifted from the pan.
4. Twist sugar strands around a greased knife sharpener or form into desired shapes.
5. Place on top of meringue for a beautiful finishing touch.