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Simply delicious floating island recipe for you

How to make floating island dessert. Tastes like heaven and ready in 15 minutes.

Floating island recipe - SunCakeMom

You fancy to try something different but afraid of using complicated recipes. This is much easier than it looks like.

My mum made this delicious dessert at weekends and we all loved it.

It’s originated in France but you can find it in many countries by different names. In Germany it is called schnee egg or kanari milk, other countries you can find it as bird’s milk. How strange is that? Whilst I am in the kitchen my son often keeps me company there, helping and we have little chit chats.

So I was making floating island and commenting him about its origin, telling him that it has different names in different countries. When I was at the bird’s milk bit his eyes went open wide and he told me he rather had cow’s milk and definitely not going to have any of this.

So let’s just call it simply Floating island and enjoy eating it.

Here’s how you can make it:

It has two main parts, one is the islands meringue bits that made out of the egg whites and the other is where the islands float which is a custard sort of cream made out of vanilla, milk and egg yolks.

Ingredients:

  • 4 eggs
  • 1000 ml of whole milk (if you follow a dairy-free diet substitute it with rice milk)
  • Half of a vanilla bean (like this)
  • 2 spoonfuls agave syrup or any sweetener of your choice (like stevia)

How to make Floating Island:

  1. Pour milk into a big saucepan.
  2. Break vanilla stick and drop it into the milk.
  3. Bring milk to boil. Then leave it in low heat to simmer.
  4. Meanwhile break and separate eggs. Egg whites in one bowl yolks in another.
  5. Beat egg whites until stuff peaks form.
  6. Using a tablespoon to shape quenelles from the egg white mixture. Place them one by one in the simmering milk, over low heat.Meringues - Floating island recipe - SunCakeMom
  7. Flip the quenelles halfway through. Make sure the poaching liquid doesn’t boil or the meringues will puff up then suddenly collapse.Quenelles - Floating island recipe - SunCakeMom
  8. When the quenelles are really puffed up and cooked, transfer them to bowl to drain.Take the Quenelles out - Floating island recipe - SunCakeMom
  9. Whisk yolks with agave syrup until light yellow.Whisk the yolk - Floating island recipe - SunCakeMom
  10. Pour yolk mixture into the simmering milk.Poor yolk into milk - Floating island recipe - SunCakeMom
  11. Stir it until you get an even mixture. Then it’s ready to pour it out in bowl to cool down.Stir it until even - Floating island recipe - SunCakeMom
  12. Put meringues on top and pop it in the fridge for an hour before you serve it.Put meringues on top - Floating island recipe - SunCakeMom

Enjoy!

Floating island recipe - SunCakeMom

 

5 from 3 votes
Floating island recipe - SunCakeMom
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Simply delicious floating island recipe for you
Prep Time
5 mins
Total Time
15 mins
 
How to make floating island dessert. Tastes like heaven and ready in 15 minutes.
Course: Dessert
Servings: 4
Author: Edi Baker - SunCakeMom
Ingredients
  • 4 eggs
  • 1000 ml whole milk (or milk substitute)
  • 1/2 vanilla bean
  • 2 tablespoons agave syrup (or honey)
Instructions
  1. Pour milk into a big saucepan.
  2. Break vanilla stick and drop it into the milk.
  3. Bring milk to boil. Then leave it in low heat to simmer.
  4. Meanwhile break and separate eggs. Egg whites in one bowl yolks in another.
  5. Beat egg whites until stuff peaks form.
  6. Using a tablespoon to shape quenelles from the egg white mixture. Place them one by one in the simmering milk, over low heat.
  7. Flip the quenelles halfway through. Make sure the poaching liquid doesn’t boil or the meringues will puff up then suddenly collapse.
  8. When the quenelles are really puffed up and cooked, transfer them to bowl to drain.
  9. Whisk yolks with agave syrup until light yellow.
  10. Pour yolk mixture into the simmering milk.
  11. Stir it until you get an even mixture. Then it’s ready to pour it out in bowl to cool down.
  12. Put meringues on top and pop it in the fridge for an hour before you serve it.
Recipe Notes

So let’s just call it simply Floating island and enjoy eating it.

These will come handy for this recipe:

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Edi Baker - SunCakeMom

Edi Baker - SunCakeMom

X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.
Edi Baker - SunCakeMom

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