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To make the meringue, the egg whites are beaten with sugar and poured into a mold that may be lined with caramelised sugar. It is then steamed in the oven in a bain-marie. Once the meringue is cooked and chilled, the sauce is poured on a serving plate, and the unmolded meringue placed on the sauce to
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and lemon peel whipped into a froth, then layered with thin slices of bread alternating with jelly, piled high with the stiffened froth. Fruits and sweetmeats are arranged in a ring around the edge of the dish that is presented as a centerpiece for the table with candles all around it.
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Floating island typically consists of a meringue served floating on a light custard sauce. Some variations invert this by using a thicker sauce served on top of the meringue instead.
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the dessert was served a little less by the time the encyclopedia was published in 1938, and its writers expressed regret because the dish is "excellent". The version recorded in the
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Cet entremets était jadis très en favuer. On le fait in peu moins aujourd'hui, ce qui est regrettable car ii excellent.
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The historical form of the dessert was quite different in
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reported "At dinner had a floating island". An 1847 American cookbook lists floating island as a
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Lobscouse & Spotted Dog: Which It's a
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Classic Home
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The earliest known
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Perrin-Chattard, Brigitte; Jean-Pierre Perrin-Chattard (2000).
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193:[øz‿alanɛʒ]
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