Sunday, June 2, 2013

Isles Flotant for Two

A dessert to share...
Inspired by our niece’s wedding cake last year, this is a lovely anniversary dessert with lemon and raspberry flavors (and a touch of chocolate).   While much lower in calories, it will remind you of many a wedding cake including, perhaps, yours.

This romantic dessert for two requires only 1 egg and can be made ahead.  Iles Flotant are scoops (islands) of simple meringue floating in vanilla sauce. The recipe takes very little time.  Whip the egg whites for the meringue and make the sauce while the souffle bakes.   My recipe is based on Julia Child’s that serves 12 (and requires 10-12 eggs).   I refer you to her recipe to serve a crowd. Tonight, it’s just you two. 

Iles Flotant for Two
(recipe may be doubled)

Meringue Souffle (the Islands)
1 egg white
pinch cream of tartar
2 T sugar
1/4 t vanilla
Butter to prepare pan

  1. Preheat oven to 325˚F.  
  2. Butter a small oven proof dish- that holds about 3 cups and is strait sided.  
  3. Beat egg whites until foamy.  Add cream of tartar and a few grains of salt and beat until soft peaks form.  
  4. Add sugar a little at a time and beat until stiff peaks form.  Batter will be shiny.  Fold in vanilla.  
  5. poon into prepared dish and bake at 325˚F for 20 minutes.  Make ahead or serve immediately.  Souffle may fall slightly but will not affect dessert’s taste or charm. 

Crème Anglaise  (Vanilla Sauce)
1 egg yolk
2 T sugar
1/3 cup milk
1/2 t vanilla

  1. While souffle bakes, make the vanilla sauce.  In a small bowl, gradually add sugar to egg yolk and whisk until pale yellow.  
  2. Heat milk to 180˚F.  (Use a microwave-safe glass pitcher on high for 30 seconds.)
  3. Temper the milk with a tablespoon or two of egg yolk mixture, then combine the remaining milk and egg mixture in  a small, heavy bottomed pot.  
  4. Cook over very low heat to thicken sauce, stirring frequently to maintain a smooth and keep egg from cooking on bottom of pan.  This will take about 5 minutes.  Add vanilla. Set aside.

Sauces and Fruit
1/4 cup warmed lemon curd (heat in microwave for 20-30 seconds to make it pourable)
1/4 cup warm chocolate sauce or shaved chocolate
1/3 cup fresh raspberries (or strawberries)

To Serve
 Coat two shallow dessert plates  (or one to share) with Crème Anglaise and spoon out “islands” of meringue souffle using a large tablespoon or serving spoon, giving each person 2-3 small islands.  Pour chocolate sauce over one island and lemon sauce over the other.  Garnish with fresh raspberries.

Happy Anniversary Brooke & Wilson!
Sans chocolate!