Ingredients for Isle Flottante Barefoot Contessa Floating Island Ina Garten
- 1 cup granulated sugar
- Water
- 1 teaspoon pure vanilla extract
- ½ cup sliced almonds, toasted
- 6 extra large egg whites
- ½ teaspoon kosher salt and a pinch kosher salt
- ¼ teaspoon cream of tartar
- 6 extra large egg yolks
- Cornstarch
- 2 cups milk (whole milk recommended)
- 2 tablespoons Cognac (optional)
- 1 vanilla bean, split lengthwise (optional)
- ½ cup heavy cream
- fresh berries (for garnish, optional)
- powdered sugar (for garnish, optional)
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How to Make Isle Flottante Barefoot Contessa Floating Island Ina Garten
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
- In a large, clean, dry bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar, beating until stiff, glossy peaks form.
- Spoon the meringue mixture into 6-8 mounds onto the prepared baking sheet. Make the mounds slightly higher in the center.
- Bake for 35-40 minutes, or until the meringues are lightly golden and firm to the touch.
- While the meringues are baking, prepare the crème anglaise. In a medium saucepan, whisk together the milk, cream, sugar, vanilla extract, and salt.
- Heat over medium heat, stirring constantly, until the mixture comes to a simmer. Do not boil.
- Reduce heat to low and simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Remove from heat and pour the crème anglaise into individual serving dishes or ramekins.
- Carefully place the baked meringues on top of the crème anglaise.
- Serve immediately, or chill for up to 2 hours before serving. Garnish with fresh berries or a sprinkle of powdered sugar, if desired.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
202g
Fat
8g
Carbs
18g
