ISLE FLOTTANTE (BAREFOOT CONTESSA) (FLOATING ISLAND) INA GARTEN

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Isle Flottante (Barefoot Contessa) (Floating Island) Ina Garten image

I watched Ina make this on T.V. and it looks so pretty and good. I have not made this yet, but when I do I'll make sure to post a photo. The meringues are supposed to be soft.

Provided by cookiedog

Categories     Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 14

2 1/2 cups sugar, divided
1 cup water, divided
1 1/2 teaspoons pure vanilla extract
1 1/2 cups sliced almonds
8 extra large egg whites, at room temperature
1/8 teaspoon kosher salt
1/4 teaspoon cream of tartar
4 extra-large egg yolks
1/2 cup sugar
1 teaspoon cornstarch
1 3/4 cups scalded milk
1 teaspoon pure vanilla extract
1 1/2 teaspoons cognac
1/2 vanilla bean, seeds of (optional)

Steps:

  • Preheat the oven to 350°F.
  • FOR THE CARAMEL: Heat 1 1/2 cup of the sugar and 1/2 cup of the water in a small, heavy-bottomed saucepan until the sugar dissolves. Cook over medium heat until the syrup turns a warm caramel color. Don't stir, just swirl it in the pan.
  • Turn off the heat, add 1/2 cup water and 1/2 teaspoons of the vanilla; be careful, the syrup will bubble violently.
  • Stir and cook over high heat until the caramel reaches 230 degrees F. (thread stage) on a candy thermometer. Set aside.
  • FOR THE PRALINE: Combine the almonds with 1/4 cup of the caramel and spread them on a sheet pan lined with parchment paper. Bake for 10 to 12 minutes, until the almonds are lightly browned.
  • Allow to cool at room temperature and then break up in pieces.
  • Lower the oven to 250°F Line 2 sheet pans with parchment paper.
  • FOR THE MERINGUES: Beat the egg whites, salt and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment on medium speed until frothy.
  • Turn the mixer on high speed and add the remaining 1 cup of sugar. Beat until the egg whites are very stiff and glossy.
  • Whisk in the remaining teaspoon of vanilla. With dessert spoons place 12 mounds of meringue on parchment paper and bake for 20 minutes, or until a cake tester comes out clean.
  • FOR THE CREME ANGLAISE:.
  • Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
  • With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don't cook it above 180F or the eggs will scramble!
  • Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using, and chill.
  • FOR SERVING: Pour creme anglaise on the bottom of individual plates. Place a meringue on top of each serving, drizzle with caramel sauce, sprinkle with praline, and serve.
  • To make a day or two ahead, leave the caramel and praline at room temperature and refrigerate the creme anglaise. Bake the meringues before guests arrive and assemble the desserts just before serving.

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