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Floating Islands Recipe



Milk mixture

Vanilla extract                1ml

Milk                                  700ml

Sugar                                40g         

Cinnamon stick               1pc



Egg whites                     4pcs

Sugar                              40g


Creme anglaise

Egg yolks                        4pcs

Sugar                              30g


Raspberry puree

Raspberry                       30g

Sugar                               20g

Water                               20g



Almonds, sliced             50g



  1. In a saucepan, stir in 40g of sugar, 4 drops of vanilla extract, and cinnamon stick with the 700ml of milk.
  2. Heat the mixture at 80°C. Remove from the heat, and set aside.

    Making the meringue:
  3. In a bowl, beat the egg whites using a whisk and gradually add 40g of sugar until hard peaks are formed. Alternatively, you may use an electric mixer for this step. This will be the meringue.
  4. Shape the meringue in quenelles using two spoons.
  5. Poach them in the prepared infused milk for 2-3 minutes each side.
  6. Using a skimmer, remove the meringue from the milk. Make sure to have 500ml of milk remaining.

    Making the creme anglaise:
  7. Bring the 500ml milk we used for meringue to a light boil. Remove from the heat, and set aside.
  8. In another bowl, mix the egg yolks with 30g of sugar until it is lighter in color.
  9. Stir in the warm milk with the egg yolk mixture.
  10. Transfer the mixture in a saucepan.
  11. Stir and cook it at 83°C using a spatula until it slightly thickens. Remove from the heat.
  12. Cool down the creme anglaise until serving. Set aside.
  13. Toast the sliced almonds in an oven at 160°C for 5-7 minutes.

    Making the raspberry puree:
  14. Bring the 20g of sugar, water, and raspberries to a boil. Remove from the heat, and set aside.