Growing Chefs! Ontario île Flottante
île Flottante
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Meringue
Ingredients
Creme Anglaise
Ingredients
Assembly
Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Preheat the oven to 325°F. Line the baking dish with parchment paper and spray with nonstick cooking spray.
In the bowl of a stand mixer with a whisk attachment, add the egg whites. Be sure to have a very clean bowl and do not allow any yolk or shell to be in with the whites or they will not whip up properly.
Begin mixing on low speed and add the cream of tartar and salt and continue to mix for one minute until the whites become frothy.
Turn the speed up to medium and slowly stream in ¼ of the total sugar.
Turn the speed up to medium-high and slowly stream in all the remaining sugar. Allow the whites to continue to mix until the mixture is thick and glossy and holds its shape when the whisk is lifted out, this is known as stiff peaks.
Using a spatula, place the meringue into the lined baking dish and smooth the top as best as possible.
Bake the meringue for 20 – 30 minutes, until it is slightly firm and just bounces back when gently touched. Remove from the oven and allow to fully cool.
For the creme anglaise, begin by combining the milk, vanilla extract, orange zest and salt in a medium pot. Set over medium heat and stir frequently with a wooden spoon or spatula until the milk is scalded, or reaches a temperature of 190°F. Remove from heat, cover and allow to steep for 10 minutes.
In a bowl, whisk together the egg yolks and sugar until very well combined, roughly 2 minutes. Slowly pour the milk mixture into the eggs while whisking constantly, starting very slowly to allow the temperature to equalize. Once the milk is fully combined, pour this whole mixture through a mesh strainer back into the medium pot.
Cook over medium-low heat while stirring constantly, making sure to scrape the bottom of the pot so the eggs don’t settle and scramble. Cook until the mixture has thickened slightly and coats the back of a spoon, or until it reaches 175°F.
Remove from the heat and pass through a fine mesh strainer again into a bowl. Place saran wrap directly onto the surface of the creme anglaise then refrigerate this mix until ready to use.
Get Cooking!
Once cooled, lift the meringue and remove from the pan and place onto a cutting board. Dip a chef’s knife in hot water and portion the meringue into 2 inch squares. Dip the knife again after each cut and wipe with a dry towel to help with keeping the cuts as clean as possible.
Using a small offset spatula, transfer the portioned squares to a parchment lined baking sheet.
To serve, spoon roughly ⅓ cup of creme anglaise into a bowl, then top with the meringue square. Garnish with preserved cherries, pumpkin seeds and any other toppings of your choice.
Growing Chefs! Ontario Recipe
île Flottante
Meringue
Ingredients
Creme Anglaise
Ingredients
Assembly
Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Preheat the oven to 325°F. Line the baking dish with parchment paper and spray with nonstick cooking spray.
In the bowl of a stand mixer with a whisk attachment, add the egg whites. Be sure to have a very clean bowl and do not allow any yolk or shell to be in with the whites or they will not whip up properly.
Begin mixing on low speed and add the cream of tartar and salt and continue to mix for one minute until the whites become frothy.
Turn the speed up to medium and slowly stream in ¼ of the total sugar.
Turn the speed up to medium-high and slowly stream in all the remaining sugar. Allow the whites to continue to mix until the mixture is thick and glossy and holds its shape when the whisk is lifted out, this is known as stiff peaks.
Using a spatula, place the meringue into the lined baking dish and smooth the top as best as possible.
Bake the meringue for 20 – 30 minutes, until it is slightly firm and just bounces back when gently touched. Remove from the oven and allow to fully cool.
For the creme anglaise, begin by combining the milk, vanilla extract, orange zest and salt in a medium pot. Set over medium heat and stir frequently with a wooden spoon or spatula until the milk is scalded, or reaches a temperature of 190°F. Remove from heat, cover and allow to steep for 10 minutes.
In a bowl, whisk together the egg yolks and sugar until very well combined, roughly 2 minutes. Slowly pour the milk mixture into the eggs while whisking constantly, starting very slowly to allow the temperature to equalize. Once the milk is fully combined, pour this whole mixture through a mesh strainer back into the medium pot.
Cook over medium-low heat while stirring constantly, making sure to scrape the bottom of the pot so the eggs don’t settle and scramble. Cook until the mixture has thickened slightly and coats the back of a spoon, or until it reaches 175°F.
Remove from the heat and pass through a fine mesh strainer again into a bowl. Place saran wrap directly onto the surface of the creme anglaise then refrigerate this mix until ready to use.
Get Cooking!
Once cooled, lift the meringue and remove from the pan and place onto a cutting board. Dip a chef’s knife in hot water and portion the meringue into 2 inch squares. Dip the knife again after each cut and wipe with a dry towel to help with keeping the cuts as clean as possible.
Using a small offset spatula, transfer the portioned squares to a parchment lined baking sheet.
To serve, spoon roughly ⅓ cup of creme anglaise into a bowl, then top with the meringue square. Garnish with preserved cherries, pumpkin seeds and any other toppings of your choice.