ILES FLOTANTES (BAREFOOT CONTESSA)
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. For the caramel, heat 1 1/2 cups of the sugar and 1/2 cup 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. Off the heat, add 1/2 cup water and 1/2 teaspoon 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 degrees 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 the parchment paper and bake for 20 minutes, or until a cake tester comes out clean. 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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moya wright
[email protected]Île Flottante fail! The meringue was runny and the sauce was watery. What a waste of ingredients.
dash vlogs (Charunga matheesha)
[email protected]This was the worst recipe I've ever tried. The meringue islands were like rubber and the sauce was like glue. I threw the whole thing in the trash.
Riaz Sikder92
[email protected]This recipe was a disaster! The meringue islands didn't rise and the sauce was curdled. I wouldn't recommend this recipe to anyone.
Luna Fulton
[email protected]I was disappointed with this recipe. The meringue islands were too soft and the sauce was too runny. I wouldn't make this again.
Katy Kta
[email protected]This recipe was a bit too complicated for me. The meringue islands were difficult to make and the sauce was too thick. I wouldn't make this again.
ALEX ARKO
[email protected]Overall, this was a good recipe. The meringue islands were a bit too sweet for my taste, but the sauce was delicious. I would make this again, but I would reduce the amount of sugar in the meringue.
Alex López
[email protected]This recipe was a bit more challenging than I expected, but it was worth the effort. The meringue islands were a bit tricky to make, but they turned out perfectly. The sauce was also very good. I will definitely be making this again!
Jayden Skillz
[email protected]I made this recipe for a dinner party and it was a huge success! Everyone loved the light and fluffy meringue islands and the rich and creamy sauce. I will definitely be making this again.
Aman Gurung
[email protected]This was a great recipe! The meringue islands were a bit tricky to make, but they turned out beautifully. The sauce was also very good. I will definitely be making this again!
Phool Bhatti Surviver
[email protected]I love this recipe! It's so easy to make and it always turns out perfectly. The meringue islands are always light and fluffy, and the sauce is always rich and creamy. I highly recommend this recipe!
Peter Azawi
[email protected]This recipe was a hit! The meringue islands were perfectly cooked and the sauce was delicious. I will definitely be making this again.
Sameer Adhikari
[email protected]I love the Barefoot Contessa's Île Flottante recipe! It's a classic dessert that always impresses my guests. The meringue is always light and fluffy, and the sauce is rich and creamy. I highly recommend this recipe to anyone looking for a special des
Md: Mosharof Hossain
[email protected]Barefoot Contessa's Île Flottante recipe is a keeper! It's relatively easy to make, and the result is a truly impressive dessert. The combination of the light and airy meringue and the creamy vanilla sauce is simply divine. I highly recommend this re
Gh Gs
[email protected]My first attempt at making Île Flottante was a huge success, thanks to the Barefoot Contessa's recipe. The instructions were easy to follow, and the result was a stunning dessert that wowed my guests. The meringue islands were perfectly puffed up and
Tarrant Hightopp
[email protected]The Île Flottante I made using the Barefoot Contessa's recipe turned out beautifully. The meringue islands were fluffy and light, and the vanilla sauce was perfectly creamy and flavorful. It was a real treat to indulge in this classic French dessert.
Young Sarkiii
[email protected]I followed the Barefoot Contessa's Île Flottante recipe to a T, and the results were nothing short of spectacular. The sauce was incredibly smooth, with a velvety texture that complemented the airy meringue perfectly. The meringue itself was perfectl
Gee Caston
[email protected]This Île Flottante recipe from Barefoot Contessa was a delightful success! The delicate meringue islands floating in the creamy vanilla sauce were a feast for both the eyes and the taste buds. The sauce had the perfect balance of sweetness and richne