Michel Roux Jr’s Îles flottantes
- Published: 14 Jun 22
- Updated: 20 Sep 24
You’re in for a treat with this classic dessert which sees a perfect custard, topped with meringues then covered in caramel. How you flavour the custard is up to you!
“At the old Le Gavroche, when my father and uncle first opened, they would serve desserts on a trolley and there were always floating islands in a big silver bowl – a mountain of caramel and meringues the maître d’ would spoon out ceremoniously to serve.”
Michel Roux Jr began his career with a patisserie apprenticeship in Paris. For nearly 30 years he’s been chef-patron of two-Michelin-star restaurant Le Gavroche, opened in 1967 by his late father Albert and uncle Michel Sr. He also oversees the food at London hotel The Langham and teaches at its cookery school, Sauce by The Langham. Michel Roux Jr’s classes are a chance to learn from the main man, while preparing a menu of his design.
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Serves 4 -
Hands-on time 1 hour
Nutrition
- Calories
- 640kcals
- Fat
- 13g (5.2g saturated)
- Protein
- 13.8g
- Carbohydrates
- 115g (115g sugars)
- Salt
- 0.4g salt
FAQs
How do I know when it has thickened enough?
When it coats the back of a spoon or spatula.
Can I rescue it if it starts to scramble?
Quickly pour it through a sieve into a bowl – that will bring the temperature down. If it’s still a little grainy, immediately whizz with a stick blender and it should come back to smooth.
Should I use older or fresher eggs for meringues?
Egg whites whip up better if they’re old, which is fine if you’re making meringue that’s cooked for hours in the oven, but for this recipe it’s better to use fresh and to make sure the meringue is whipped to stiff peaks.
How do I shape the floating islands?
Use big kitchen spoons or large serving spoons. Dip in water and take a big scoop. Don’t be too fussy. They can be freeform – like icebergs. They don’t have to be the perfect quenelle shape.
What should I look for when poaching the meringue?
The water should be barely simmering. It mustn’t boil. If it does, it will cook the meringue too quickly and it will collapse. It takes 2-3 minutes on each side. You’re looking for it to be sealed and firm to the touch.
’m nervous about making a dry caramel... Any tips?
Break down the lumps in your sugar when you pour it out of the packet and start on a moderate heat until the sugar starts to melt. You can stir it – there are recipes that say don’t, but you can – and be careful. It’s very, very hot.
How dark should it be?
The darker it is, the more bitter the caramel will be; a lighter caramel is sweeter, with less caramel flavour. Aim for a golden brown.
delicious. tips
You can make the dessert your own by putting pralines, chocolate or soft fruit in it… It’s great with fruit compote underneath as well.