I've never been much of a fan of meringue-type desserts and pastries. Meringue consists of egg whites and sugar, which I don't consider good eats. I want flavor! I want fat! I want chocolate!
I'm more of a fudge brownie with hot fudge, ice cream, whipped cream and toasted pecans kind-of-a-girl. That makes me either not very sophisticated....or a fat ass.
But meringue desserts and pastries are difficult to make, and if a dessert is more challenging to make, doesn't that make it more delicious?
Also, many people seem to enjoy meringue based desserts, so I knew I must be missing out on something.
I decided to makes Iles Flotante, which I've never made before. I found Tartelette's blog to be very helpful. Iles Flotante is a puff of sugary meringue, floating in custard, that's topped with caramel.
I wanted to continue with the French theme, so I used crème de cassis, which is a blackcurrant-flavored liqueur, in the blueberry custard.
The meringue "islands" are poached in a milk bath, for 1 minute per side.
Salmonella anybody?
I don't know about you, but I enjoy a good case of food poisoning.
But whateva. When making a French dessert...just go with it.
I had to make the caramel, twice, because I burnt it the first time. I turned around for 30 seconds, and poof! It was a-smokin'. Whoever came up with the idea that burnt sugar would be good for a candle or lotion scent, doesn't truly know what burnt sugar smells like.
So you see, I can make a fancy schmancy dessert. I am SO talented! I prefer making every day desserts, though. The islands were good...but I'd rather have a brownie. Actually, I ended up eating some ice cream after I ate this. But that okay, because meringue is low fat.
Iles Flotante: Meringue Islands in a Sea of Blueberry & Cassis with Salted Vanilla Caramel (Recipe by Me)
Printable Recipe
1 1/2 cups whole milk
4 large egg whites
1/3 cup granulated sugar
1 cup whole milk
1 pint of fresh blueberries
3 large egg yolks
1/3 cup granulated sugar
2 tablespoons crème de cassis
2 teaspoons cornstarch
1/2 cup granulated sugar
1/3 cup water
2 teaspoons vanilla extract
1/4 teaspoon flaky sea salt
Line a medium sized sheet pan with a clean towel and set beside the stove.
Heat 1 1/2 cups milk in a large saucepan, over medium heat, until simmering. Keep the heat on about medium-low.
In large mixing bowl, using a mixer on high speed, beat egg whites until soft peaks form. Gradually beat in 1/3 cup sugar, until well combined, sugar is dissolved and stiff peaks form.
Portion out the meringue (about 3 at a time), using an ice cream scoop, and place in simmering milk bath. Cook 1 minute, flip (using a slotted spoon) and cook an additional 1 minute. Transfer meringues to prepared sheet pan. Repeat process with remaining meringue.
Place sheet pan in the refrigerator and cool for 30-45 minutes, or until cold.
Heat the additional 1 cup milk and blueberries, in a large saucepan, over medium heat; bring to a boil. Cook for 3-4 minutes, or until berries are softened. Crush the berries using a masher.
Whisk egg yolks and 1/3 cup sugar, in a large mixing bowl, until well combined and fluffy. Gradually whisk half of the blueberry mixture into egg mixture, until well combined. Whisk egg mixture back into saucepan containing remaining blueberry sauce; cook until a thermometer reads 160 degrees F, whisking constantly.
Stir together crème de cassis and cornstarch in a small bowl, and whisk into blueberry mixture - cook 1 minute, bringing it to a boil, until liquid thickens up a bit. Pour blueberry sauce into a medium sized mixing bowl, cool to room temperature, then refrigerate until cold - about 1 hour.
To make the Salted Vanilla Caramel, In a medium sized saucepan, over medium high heat, whisk together 1/2 cup sugar, water, vanilla extract and sea salt; bring to a boil, whisking frequently. Boil for 8 minutes, without stirring, until dark golden brown. Serve immediately.
To assemble, float a meringue over blueberry sauce, then drizzle caramel on top.
Yield: 6 servings
Printable Recipe
1 1/2 cups whole milk
4 large egg whites
1/3 cup granulated sugar
1 cup whole milk
1 pint of fresh blueberries
3 large egg yolks
1/3 cup granulated sugar
2 tablespoons crème de cassis
2 teaspoons cornstarch
1/2 cup granulated sugar
1/3 cup water
2 teaspoons vanilla extract
1/4 teaspoon flaky sea salt
Line a medium sized sheet pan with a clean towel and set beside the stove.
Heat 1 1/2 cups milk in a large saucepan, over medium heat, until simmering. Keep the heat on about medium-low.
In large mixing bowl, using a mixer on high speed, beat egg whites until soft peaks form. Gradually beat in 1/3 cup sugar, until well combined, sugar is dissolved and stiff peaks form.
Portion out the meringue (about 3 at a time), using an ice cream scoop, and place in simmering milk bath. Cook 1 minute, flip (using a slotted spoon) and cook an additional 1 minute. Transfer meringues to prepared sheet pan. Repeat process with remaining meringue.
Place sheet pan in the refrigerator and cool for 30-45 minutes, or until cold.
Heat the additional 1 cup milk and blueberries, in a large saucepan, over medium heat; bring to a boil. Cook for 3-4 minutes, or until berries are softened. Crush the berries using a masher.
Whisk egg yolks and 1/3 cup sugar, in a large mixing bowl, until well combined and fluffy. Gradually whisk half of the blueberry mixture into egg mixture, until well combined. Whisk egg mixture back into saucepan containing remaining blueberry sauce; cook until a thermometer reads 160 degrees F, whisking constantly.
Stir together crème de cassis and cornstarch in a small bowl, and whisk into blueberry mixture - cook 1 minute, bringing it to a boil, until liquid thickens up a bit. Pour blueberry sauce into a medium sized mixing bowl, cool to room temperature, then refrigerate until cold - about 1 hour.
To make the Salted Vanilla Caramel, In a medium sized saucepan, over medium high heat, whisk together 1/2 cup sugar, water, vanilla extract and sea salt; bring to a boil, whisking frequently. Boil for 8 minutes, without stirring, until dark golden brown. Serve immediately.
To assemble, float a meringue over blueberry sauce, then drizzle caramel on top.
Yield: 6 servings
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