Floating Islands

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 0mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    181

Iles Flottantes are known as floating island dessert. It consists of a foamy poached meringue floating in a crème anglaise (custard).

recipe updated 1 Dec. 2025

Ingredients

  • Vanilla bean pod icon
    Vanilla bean pod
    1
  • Flaked almonds icon
    Flaked almonds
    as needed
  • Egg white icon
    Egg white
    180 g
  • Caster sugar icon
    Caster sugar
    380 g
  • Full cream milk icon
    Full cream milk
    400 g
  • Egg yolk icon
    Egg yolk
    6
  • Caramel sauce icon
    Caramel sauce
    as needed

Tools

  • kCook icon Stove
  • kCook icon Kenwood Chef
  • kCook icon Saucepan
  • kCook icon Baking tray - large
  • kCook icon Jug
  • kCook icon Large mixing bowl
  • kCook icon Medium bowl

Step preview

  1. Making the meringue
  2. Line a baking tray with parchment paper
  3. Fit the Whisk Tool
  4. Add egg whites into the appliance bowl, fit the splashguard
  5. Whisk until foamy - 1 minute, speed Max
  6. Then add sugar gradually while the machine is running
  7. Whisk until stiff peaks have formed - 5 minutes, speed Max
  8. Transfer the meringue into a clean bowl and set aside
  9. Add the ingredients into a saucepan
  10. Heat until hot, but not boiling - 5 minutes, medium heat
  11. Working in batches, gently scoop 1 heaped tablespoon of meringue into the saucepan
  12. Cook until set - 3 minutes
  13. Using a spoon, carefully flip the meringue over
  14. Cook until set - 3 minutes
  15. Transfer the meringues onto the prepared baking tray
  16. Repeat the same process with the remaining meringue
  17. Chill in the fridge until needed
  18. Strain the vanilla milk from the saucepan through a sieve into a jug
  19. Making the custard:
  20. Add the ingredients into a clean bowl
  21. Mix until smooth and light in colour, then set aside
  22. Pour the strained milk into a clean saucepan
  23. Heat until gently simmering, not boiling - 5 minutes, medium-high heat
  24. Then slowly pour the milk into the egg mixture, whisking constantly, until combined
  25. Transfer the mixture back into the saucepan
  26. Cook, whisking constantly, until thickened - 5-7 minutes, medium-high heat
  27. Strain the mixture into a clean bowl and cover the surface with plastic wrap to avoid a film from setting
  28. Chil in the fridge - 1 hour
  29. Add about 100 g of the chilled custard into each serving bowl
  30. Top with 2-3 meringues
  31. Garnish, if desired
  32. Serve
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