As one of the classic French desserts with a long history,Floating island is named after french meringue that float like an island in the sea. It's a dessert that's relatively easy to make,you don’t need a lot of equipment, no need for an oven, no need for a kitchen-aid, anyone can try it at home. The floating island consists of three parts,english cream,french meringue and caramel.French meringue is soft, english cream is agreeable sweetness,and caramel can be made into a variety of decorations, adding to the visual aesthetic, as well as the crispy texture and special flavour. These three parts are the basis of french pastry, it is not difficult to make.There is also a lot of possibilities to change the shape,whether it is plate dessert or little cake from dessert shop can be used as a reference.
While making this dessert,I tried to "upgrade" it with the french dessert technique, with as simple a taste, simple plating as possible, but relatively complex components,make it look like a french dessert in evertybody’s impression. The English cream is based on eggs and milk, and I've added raspberry wine vinegar to make it even more complex but complete.And instead of the monotony of caramel,it's caramel-flavored crisps,and put a little bit gold foil“soul of a French dessert”(evertbody’s impression of french dessert lol),to diversify it more.
When I make the french meringue,I use milk instead of water to boil or you can say braise the egg whites,just to give the meringue some flavor of the milk.In addition, when you cooking English cream,be sure not to use high temperature, it will be very easy to lump.Use low heat,choose a casserole with composite bottom,the traditional wooden spatula or heat resisting spatula.As you heat it up,stir the cream with spatula like a ”8” and keep spatula on contact with the bottom of the pan.For beginers, I suggest you use a water-proof method of heating(bain-marie).
Here are the recipes I used in the video:
=Lemon sableé=
Butter 100g
Icing sugar 38g
Egg white 20g
Almond powder 38g
Salt 2g
Flour 65g
Lemon peel qs
=Caramel crisp=
Milk 35g
Glucose syrup 30g
Sugar 100g
Pectine NH 1.6g
Flour 15g
Butter 80g
=English cream sause=
Milk 225g
Egg Yolk 40g
Sugar 20g
Gelatine sheet 2g
Raspberrty wine vinegar 10g
Cream 100g
Colouring qs
=French meringue=
Egg white 60g
Sugar 30g
Milk qs
=Plating=
Cream 50g+Sugar 5g
Cocoa powder qs
Fresh cherry 5-6pcs
Our videos have been posted on YouTube,also weibo,douyin,xiaohongshu and BILIBILI(chinesse apps).The accounts are all from SallyKitchen.The filming and translation of the video are done by myself.If you have any good suggestions or comments,please feel free to leave comments.More daily photos and videos will be updated in xiaohongshu,douyin and BILIBILI. You are very welcome to our channel on chinesse app too.Enjoy the vedio!
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漂浮的岛Floating island/île flottante，作为历史悠久的经典法式甜品之一，蛋白霜像一座孤岛漂浮在茫茫大海上，故取名为漂浮的岛。它是一款相对容易掌握的甜品，对设备要求也不高，既不需要烤箱，也不需要厨师机，人人都可以在家尝试着做。在做这款甜品的时候，我尝试着用法式甜品的技巧对它进行“升级”，用尽量简单的口味搭配，简单的摆盘步骤，但相对复杂的甜点单品，让它看起来更接近大家对“法式甜品”的印象。英式奶油是由鸡蛋和牛奶为基础的，我在里面加入了覆盆子红酒醋，让它的味道更加复合饱满；也不再只用单调的焦糖，而是用焦糖口味的薄脆片，再用法式甜品的灵魂精髓——金箔作为点缀，让它在造型上更加多样化。
以下是视频里使用的配方：
=柠檬沙布列Lemon sableé=
黄油Butter 100g
糖粉Icing powder 38g
蛋清Egg white 20g
杏仁粉Almond powder 38g
盐Salt 2g
低筋面粉Flour 65g
柠檬皮屑Lemon peel qs
=焦糖脆片Caramel crisp=
牛奶Milk 35g
葡萄糖浆Glucose syrup 30g
细砂糖Sugar 100g
苹果果胶Pectine NH 1.6g
低筋面粉Flour 15g
黄油Butter 80g
=英式奶油酱English cream sause=
牛奶Milk 225g
蛋黄Egg Yolk 40g
细砂糖Sugar 20g
吉利丁片Gelatine sheet 2g
树莓红酒醋Raspberrty wine vinegar 10g
淡奶油Cream 100g
食用色素Colouring qs
=法式蛋白霜French meringue=
蛋清Egg white 60g
细砂糖Sugar 30g
牛奶Milk qs
=摆盘Plating=
淡奶油Cream 50g+细砂糖Sugar 5g
可可粉Cocoa powder qs
樱桃Fresh cherry 5-6pcs
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