The good thing about the stone fruit season is that the season in India is more or less in line with the season around the world. And that means you are never short of ideas for what to do with the fruit in the basket. And amongst all those ideas, I have a soft spot for French desserts. They can be elegant, they can be rustic, they can be simple, they can be flamboyant and sometimes, all at the same time. And I'm always taken in by how pretty they sound. Makes me wish I had paid more attention in class when we were taught the language in school!
Like this dessert I made with the last cherries of the season. In English, it would translate as 'floating islands', which won't elicit much of a response. But, say 'ile flottante' and it's time to pull out the little black dress for the occasion, even if you have no idea what it means.
'Île flottante' is a dessert that consists of poached meringues that are served floating on a crème anglaise, French for a vanilla custard. There are numerous recipes on the Web and I turned to the most economical one that was Mary Berry's.
The meringues use the egg whites and the custard uses the egg yolks and Mary's recipe uses them in equal number. Which is just perfect because I find nothing more frustrating than when I have leftover yolks or whites at the end of a recipe, which then means I have to go look for another recipe just to use them up!
The recipe is also resourceful in the sense that it uses milk to poach the meringues and once that's done, you use the same milk to make the crème anglaise. Perfect score in home economics, I say!
Preparing the dessert was not difficult but I'll admit it was a bit too fiddly for my liking, specially the bit about poaching the meringues. Although the meringues transformed themselves into soft, fluffy clouds as promised, I just had to keep second guessing myself, never really knowing if I was getting it right. In contrast, making the custard is quite simple and remember it is better served chilled.
This is a very rich dessert that makes quite an impression when it first appears. There is that white, soft, fluffy, delicate meringue served on a bed of pale yellow crème anglaise, whose simplicity of appearance belies its extravagance in flavour.
That would also mean that if you are looking for something simple and light, you will find this dessert a tad overwhelming. And that would also hold true, if you are a person who likes the taste of eggs to be hidden in your dessert, because it plays a starring role in both the elements.
What I would have preferred is a little less sugar in both the elements. This dessert is usually served with a caramel sauce but that would have just piled on the sugar I think. And that's why, thank goodness for the cherries. The freshness and the slight, natural tartness of the cherries cut through all the sugar and the richness of the dessert. So, the cherries were a brilliant idea, courtesy David Tanis for the NYT.
Have you made or eaten ile flottante?? Do tell me what you think of it. Hope you're having a good week!!