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Ile flottante
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Total Time:
1 hour 10 minutes
1 hour 10 minutes
Indulgent and impressive French meringue dessert, a must-try with simple preparation.
Ingredients:
- 800 g rhubarb cut into 6cm pieces
- 4 tbsp golden caster sugar or to taste
- 2 oranges zest and juice of
- 500 ml whole milk
- 500 ml double cream
- 6 tbsp golden caster sugar
- 1 vanilla pod split, seeds scraped
- 8 free-range egg yolks 3 whites reserved for the meringues
- 150 g caster sugar
- 1.5 litres semi-skimmed milk
Instructions:
- 1. Preheat your oven to 200°C/gas 6. 2. Cut the rhubarb into 6cm pieces and place in an ovenproof dish. Add sugar, orange zest, and juice. Cover with foil and roast for 15–20 minutes until softened, adjusting time for rhubarb thickness. Sweeten with extra sugar if desired. 3. Transfer rhubarb to a plate and reserve. Pour the roasting juices into a pan and simmer into a thick syrup. 4. For the custard, combine milk, cream, and 4 tablespoons of sugar in a pan. Add vanilla seeds, bring to a boil, then cool slightly. Beat egg yolks with remaining sugar, then slowly whisk in warm milk mixture. Cook until thickened, strain, cover with clingfilm, and set aside. 5. Make meringues by whisking egg whites to firm peaks, gradually adding sugar until glossy. Poach meringues in simmering milk until firm, drain on kitchen paper. 6. Serve by spooning custard into bowls, topping with roasted rhubarb, swirling if desired, and placing a meringue on top. Drizzle with rhubarb syrup and serve immediately.