By David Tanis
- Total Time
- 1 hour 30 minutes
- Rating
- 4(109)
- Notes
- Read community notes
The name of this French dessert means “floating island.” It consists of soft meringue islands set afloat on a sea of the pourable vanilla custard called crème anglaise. Traditionally it is garnished with caramel sauce and praline powder. Here the dessert is flavored with cardamom and rose water instead, drizzled with cherry syrup and topped with pistachios.
Featured in: The Cherries on Top: Three Desserts for Summer
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Ingredients
Yield:6 servings
- 1pound/450 grams pitted cherries (about 2½ cups)
- 1cup/180 grams grams granulated sugar
- 1teaspoon rose water
- 1½cups/400 milliliters half-and-half or whole milk
- 6cardamom pods, lightly crushed
- ½vanilla bean (halved lengthwise)
- 2strips lemon peel
- ¼cup/45 grams granulated sugar
- 1teaspoon cornstarch
- 4egg yolks
- 2egg whites
- ⅛teaspoon cream of tartar
- Pinch of salt
- ½cup/45 grams granulated sugar
- 2cups/500 milliliters whole milk
- ¼cup/30 grams toasted pistachios, roughly chopped, for garnish
For the Cherries
For the Crème Anglaise
For the Meringues
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
307 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 35 grams carbohydrates; 2 grams dietary fiber; 31 grams sugars; 9 grams protein; 122 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Prepare cherries: Put cherries and sugar in a wide saucepan over medium heat, stirring to dissolve sugar. Bring to a gentle simmer and cook for 10 to 15 minutes, until cherries are soft. Remove cherries and reduce syrup over high heat until somewhat thickened, about 5 minutes. Pour syrup back over cherries. Stir in rose water.
Step
2
Make the crème anglaise: Put half-and-half in a saucepan over medium heat and add cardamom, vanilla bean and lemon peel. Bring milk to just under a simmer and remove from heat. Let steep 10 to 15 minutes.
Step
3
In a mixing bowl whisk together sugar and cornstarch. Add egg yolks and whisk to a creamy consistency. Place mixing bowl over a pot of boiling water (making a double boiler), making sure water does not touch bottom of bowl. Slowly add the hot milk to the mixture and cook mixture, whisking continuously. When ready, after 5 minutes or so, it should coat a spoon and resemble thick cream. Remove from heat. Strain through a fine sieve, then cool over an ice bath, whisking occasionally. Refrigerate. (May be prepared up to a day in advance.)
Step
4
Make the meringues: Put egg whites in a clean mixing bowl with cream of tartar and salt. Whip whites until stiff, then add sugar and continue beating until shiny peaks form.
Step
5
Put milk in a wide saucepan and bring to a simmer. Spoon meringue into 6 cloud shapes and place in simmering milk. Cover pan and cook for about 5 minutes, until meringues are firm. Remove with a slotted spoon.
Step
6
To serve, pour ½ cup crème anglaise into each of 6 shallow bowls. Top each with a meringue. Garnish with cherries and a drizzle of cherry syrup. Sprinkle with chopped pistachios.
Tip
- If preferred, the meringues may be baked on parchment paper at 300 degrees until set, about 15 minutes.
Ratings
4
out of 5
109
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Cooking Notes
Bernice Glenn
Cherries in season are a lovely addition to this old-fashioned, delicious recipe.
But, What do you do with the 2 cups of milk Sifton uses to cook the meringues? Throw it out? OR do what the frugal French have done when preparing a traditional Ile Flottante: After you cook the meringues, set them aside, and use the milk for making the custard.
Mary
This was lovely. Next time I'll cut back on the sugar in the cherries.
MLC
The recipe for the meringues calls for 1/2 cup of sugar, or 45 grams. However, 45 grams of granulated sugar is closer to 1/4 cup (by volume), which was plenty of sugar for the meringue.
Also, I only had enough of the creme anglaise for 3 servings when using 1/2 cup for each serving (although this may have been an error in my preparation). Regardless, I think 1/4 cup of the creme anglaise would have been plenty per serving.
Overall, turned out great, everyone loved it.
Sally McKee
Outstanding crème anglaise. I worried the rose water would overwhelm cardamom, but, as subtle as cardamom was, it masked the rose scent. In retrospect, rose water is overkill. Poaching the meringue was tricky. Next time, I'll lower the heat even more when I cover the simmering clouds of meringue. When I lifted lid, they had inflated so much that I worried about them deflating later, which they did. But next time, I'll use Ruhlman's recipe for steaming the meringue in ramekins.
mbk
I say kirsh instead of rose water and you're on!
Carol
Made this last weekend. I microwaved the meringue for about 10-20 seconds (yes seconds) in half dome silicone mold. First time i evened out the top and second time I just plopped it in there so there was a craggy top. Didn’t need to oil or anything. It stayed beautifully in the refrigerator from the afternoon until the evening, even the next day I had some on a plate. I learned this from a French chef (watched it in French but got the idea). I was amazed and you will be too!
bw
I enjoyed this dessert very much although I thought the rose water was overpowering. Next time I’ll put less of it. Also I had to prepare it ahead of time but next time, I hope I can prepare and poach the meringue at the last moment as it was a lot more satisfying when just done than after refrigeration. I
Jack Elliott
Well, 1-1/2 cups of half & half to make the crème anglaise is not going to stretch to six servings if you "[...] pour 1/2 cup crème anglaise into each of 6 shallow bowls." Does anyone proof these recipes?
anya
it looks pretty, but is a bit too sweet
Eve
A classic and classy dessert that is easy to put together. Poaching the meringues sounded daunting, so I baked them as suggested, and they came out perfectly.
sophie
Lovely recipe, but I like it best plain sometimes too because you can really taste the smoothness and delicate vanilla cream. It is also called "Oeufs à la Neige" in France!
Sally
Nice dessert but my marangue was not even a close relation. Next time, bake it.
Aarthi
Meringues definitely were way too sweet. I think 1/4 cup sugar will suffice. There was lot of cherry sugar syrup left out at the end. Would 1/4 it, as it is just a garnish and too much of it makes it cloyingly sweet.
Sally McKee
Outstanding crème anglaise. I worried the rose water would overwhelm cardamom, but, as subtle as cardamom was, it masked the rose scent. In retrospect, rose water is overkill. Poaching the meringue was tricky. Next time, I'll lower the heat even more when I cover the simmering clouds of meringue. When I lifted lid, they had inflated so much that I worried about them deflating later, which they did. But next time, I'll use Ruhlman's recipe for steaming the meringue in ramekins.
Danielle
Came out great for my first time making it! though I'd REALLY eye those meringues when steaming them in the milk - the first time for me came out ok at best, 3 of the 6 lived and were small. Only when I did a second batch did I realize the first batch were also slightly discolored. The practice was good though because the second batch came out perfectly. Using powdered cardamom instead of pods (I couldn't find any anywhere) also was ok but I'd use 1/2tsp tops next time.
Lorene
Loved this recipe! Reminded me of eating it in Paris a couple of years ago. Substituted Goat milk for the cow's milk and tapioca starch for the corn starch due to allergies - worked just fine.
K
If I want to prepare this ahead of time, would I re-heat the cherries before serving, or serve them room-temperature or cold?
MLC
The recipe for the meringues calls for 1/2 cup of sugar, or 45 grams. However, 45 grams of granulated sugar is closer to 1/4 cup (by volume), which was plenty of sugar for the meringue.
Also, I only had enough of the creme anglaise for 3 servings when using 1/2 cup for each serving (although this may have been an error in my preparation). Regardless, I think 1/4 cup of the creme anglaise would have been plenty per serving.
Overall, turned out great, everyone loved it.
Bernice Glenn
Cherries in season are a lovely addition to this old-fashioned, delicious recipe.
But, What do you do with the 2 cups of milk Sifton uses to cook the meringues? Throw it out? OR do what the frugal French have done when preparing a traditional Ile Flottante: After you cook the meringues, set them aside, and use the milk for making the custard.
mbk
I say kirsh instead of rose water and you're on!
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