This week's French Fridays with Dorie recipe is Floating Islands. Floating Islands is not as romantic as it sounds - normally it comprises quenelles of poached meringue floating in crème anglaise. I really don't like that version of floating islands much.
However, this week's version of floating islands is a little different in that the meringue is baked. This small change lifted the flavour out of the stratosphere - I liked this so much better.
Instead of crème anglaise, I made custard with good old Foster Clark's custard powder. Yum!
To see what everyone else thought of this week's pick, visit the LYL section of the website.
Yeah, I think I liked the flavor of these better than when poached...and it's not so anemic looking! So glad you enjoyed! I made individual versions, but would like to try out a large one next :)
ReplyDeletei have never heard of poached meringues but it sounds very odd - baked meringues and custard sounds more my sort of thing - and I could imagine some berries would be lovely on this
ReplyDeleteI don't mind it but floating islands isn't my favourite dessert.
ReplyDeleteFoster Clark - now that brings back memories!!!
ReplyDeleteI also liked it better than the poached ones. And they were very easy.
ReplyDeleteI love the crust on your meringue... breaking through it and and spooning in the custard must have been a LOT of fun.
ReplyDeleteBaked is much easier than poached. Lovely with the custard! At first I thought it was lemon curd...
ReplyDeleteThey indeed looks like floating island. Looks so delicious and such a comforting dessert.
ReplyDeleteThat sounds nice, glad you enjoyed this lovely recipe for baked Floating Islands - although I have never heard of "Foster Clark´s custard powder" - I assume it is similar to "Dr. Oetker!
ReplyDeleteHave a nice weekend!
Custard powder? I need such a thing in my life :-)
ReplyDeleteI poached mine, and really enjoyed them…but after reading your post, I have to try them baked. I love meringues, pretty much any way at all! Yours looks so pretty sitting on top of that custard! Yum! Have a great weekend!
ReplyDeleteI have not tried the poached version as this was my first experience with floating islands and we liked the baked meringue very well. And you had me chuckling at your declaration of it being scrummy - took me a moment to realize this was not a bad thing :)
ReplyDeleteI checked out your TWD post and am intrigued by the passion fruit topping. Sounds like it would be great on the baked version as well. Then again, I think passion fruit sounds good with pretty much anything.
ReplyDeleteThat looks yummy, and I love vanilla custard, it goes
ReplyDeleteperfectly with the floating islands.
I've never heard of Foster Clark - something to research! Quite lovely dessert!
ReplyDeleteLooks good. I've never tried floating islands before, but I'm starting to think that the baked version is going to be the place to start.
ReplyDeleteThe baked version all the way!
DeleteCustard powder is popular in Canada, too, though Bird's is the brand that's most recognizable. We use it in Nanaimo bars. I like the baked version of this - the crispness of the edge makes a nice contrast to the airy centre.
ReplyDeleteYour custard powder version sounds great!
ReplyDeleteFloating Islands are one of my favorite desserts ever...I cannot learn how to make them or I would be making them all the time and that would not be so good for my waistline. So I will just enjoy seeing all the ones made for FFWD. Yours looks delicious.
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