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Floating Islands

Floating Islands Cook Expert

Preparation : 25 min Resting : -
Cooking : 20 min Equipment :
Difficulty :
Rating :
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Serves 6 :
6 egg whites
100 ml caramel
60 g sugar
500 ml milk at room temperature
60 g sugar
6 egg yolks
1 vanilla pod, split
1Fit the whisk in a spotlessly clean and dry metal bowl. Place the 6 egg whites in
the bowl. Remove the cap from the lid and whisk using the WHISK programme.
When small peaks start to form, add the sugar through the opening.
2Remove the egg whites from the bowl, shape* into quenelles* and place in the
steamer basket. Put the crème anglaise ingredients into the metal bowl. Insert the
steamer basket and cook the egg white quenelles* at the same time as the crème
3Pour the crème anglaise into sundae glasses, place the egg whites on top, drizzle
with caramel, and serve with almond tuiles.
crème anglaise
1Put the milk, sugar, 6 egg yolks and split vanilla pod in the metal bowl. Run the EXPERT programme, 10 minutes/speed 4/82 °C.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

For firmer egg whites, poach the quenelles in a pan of simmering water, 30 seconds on both sides.


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Awesome. Had a lot of left over whites so they got consumed into the creme anglaise. We used 8 bantam eggs as they were a lot smaller than standard eggs. Used maple syrup instead of caramel.


An old favourite, so easy to prepare in the CE, just divine!!