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Floating Islands with Rhubarb
Serves 4 Prep 5 min Cook 3 min Total 8 min Type Dessert Origin French

Floating Islands with Rhubarb

France's île flottante: soft poached meringues floating on a pool of vanilla custard.

Serves 4 Prep 5 minutes Cook 3 minutes Units Rate

Ingredients

  • 2 young, tender rhubarb stalks
  • 250 ml crème anglaise

For the meringue

  • 1 litre of milk
  • 190 grams caster sugar
  • 6 egg whites

For the syrup

  • 150 grams caster sugar

For the caramel

  • 210 grams caster sugar

Overview

Classic poached meringues served as "floating islands" atop silky crème anglaise, accompanied by delicately poached rhubarb and a drizzle of caramel for an elegant, intricate presentation. This refined French dessert creates beautiful textural contrast and showcases meringue's delicate, cloud-like quality.

Method

  1. Peel the rhubarb, if necessary, then rinse and cut into 5 cm long batons, 2 cm wide.
  2. Place in a dish.
  3. Dissolve the sugar for the syrup in 250 ml water in a saucepan over a medium heat and bring to the boil.
  4. Immediately pour over the rhubarb and set aside.

To make the meringue

  1. Put the milk and 60 grams of the sugar in a sauté pan, heat to about 85°C and lower the heat to maintain this temperature.
  2. Beat the egg whites using an electric whisk to firm peaks, then beat in the remaining sugar; the meringue should hold stiff peaks.
  3. Using a large serving spoon, scoop out a quenelle of meringue and smooth it using a palette knife.
  4. Drip the quenelle into the hot milk; the quenelle will slide off the spoon into the pan.
  5. Rinse the spoon in cold water, then repeat to make 4 quenelles in total.
  6. Poach in the milk for 2 minutes, then turn carefully, using a slotted spoon, and poach for 2 minutes more.
  7. Carefully lift out the quenelles and lay on a clean tea towel.

To make the caramel

  1. Melt the sugar in a small pan over a low heat.
  2. As soon as the syrup turns a light golden caramel colour, remove from the heat.

To serve

  1. Divide the crème anglaise between 4 shallow bowls.
  2. Use a palette knife to transfer a quenelle to each bowl.
  3. Drain the rhubarb and arrange around the 'islands'.
  4. Drizzle the caramel decoratively over the 'islands'.
  5. Leave for 5 minutes before serving.

Notes

  • The milk for poaching must be maintained at exactly 85°C throughout; too hot cooks the meringues too quickly causing them to crack, too cold results in soggy, dense results
  • Creating proper quenelles requires a damp spoon rinsed in cold water between each one; this prevents sticking and ensures clean, elegant shapes
  • Poaching time (2 minutes plus 2 minutes after flipping) is precise for light, airy centers; undercooked meringues are mousse-like and overcooked ones become dry
  • The rhubarb syrup adds tartness to balance the sweetness of meringue and caramel; young, tender rhubarb has the best flavor and color

Serving

Divide the crème anglaise among shallow bowls and float a single poached meringue in the center. Arrange the poached rhubarb pieces around the meringue and drizzle caramel decoratively in a thin stream across the top. Serve immediately while temperatures provide maximum contrast.

Storage

The meringues can be poached several hours ahead and kept on a clean tea towel, covered with plastic film in a cool location. The crème anglaise and rhubarb compote can be prepared the day before and refrigerated. Reheat the crème anglaise gently before plating. Assemble immediately before serving for best presentation and temperature contrast.

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