My grandma made this for me when I was 12! She once taught "Normal School". What we would call home economics today. But more. She was born in 1899 and died on the first day of 2000. Had her foot in three centuries.❤ (ps: I love that saucepan. Want)
You have mastered a lot of French cooking but you have really perfected Julia’s carefree throwing the ingredients around on the counter and floor. She just laughed when it happened.
When making meringue with a mixer, do it on high so it can mix more air in. That’s what makes it puff up and form stiff peaks. It only takes about 5 minutes.
I have weak spindly arms and when I make meringues I use a rotary hand-held egg beater, the idea being that my arms need all the exercise they can get. I'd say doing it by hand with an egg beater takes me about ten minutes at most. And I go hard/as fast as I can make it, so a high speed probably would be better
Use a hand held electric beater and a wide bowl over a saucepan of just simmering water.Do not let the water touch the bottom of the bowl.Whisk on highest power,moving the whisk around until mix does not fall when bowl is tilted.The add sugar gradually whisking like crazy all the time.The mixture will soon be very thick and glossy.Remove from water bath and go on mixing.If you stop now you will have fabulous meringues to put in a very cool oven.I have not tried adding praline,but should imagine the mix will be enough emulsified by this time to support the rather fatty nut mix.Fat is the enemy of meringue.Must try this.
When you ground the pralines, you exposed thousands of facets of the almond, a fatty nut. The almond oil made the egg whites fail, as any fat would. I don't know why this was in the original directions. This is not the first time Julia has had confusing directions, but if you can work past them, she has some great dishes. I enjoy watching your honest struggles and successes as well as the occasional failure. Keep up the good work!
And I just checked my print of Julia’s cookbook and it has different instructions that are far more sensible. Not sure why his version has different instructions.
@@1925683 Yeah I thought that too - it didn't look like soft peaks to me. But I agree with LCR in terms of that it would make more sense to fold the praline in at the end rather than whip it in at soft peak stage
In her show “the French chef” she discusses cream of tartar. She said that if you use salt and a copper bowl,you don’t need cream of tartar, otherwise you can use it to achieve the same effect,but then you don’t need salt
@@Autumn_Actuallyreminds me that in some places in the states, the traditional moscow mule is banned in copper mugs because the misunderstanding that the alcohol would leech out enough copper to kill you
Please tell me I wasn't the only one actually clapping out loud "welcoming the Silver Fox to the set today" - please? Because if I was, clearly I may be too invested in these videos............😊 Great job fellow Canadian!
I think Jamie is less likely to be shocked by the different Silver Fox in the US than in Europe, as the voltage in the electrical grid is much higher in Europe than in the States. It's a different machine anyway, as the plugs are different.
@@billpalik4612 Yes, I recall those electrical adapters, needed when I was traveling in Europe, in early 2000's. Cool, loved the smell of ozone too, when in use! ;D LOL
Normally, this is an everyday family dessert, just prepared a little differently. Usually, the meringues are shaped like large eggs and poached in either water or milk then placed individually over the sauce with slivered almonds over the top and some of the sauce over that. Oeufs a la neige means snow eggs in French. It's easier to make the meringue if the egg whites are at room temperature. I like Julia's version of adding pralines to the meringue. My mom could make this so quick it seems like it came out of nowhere. My other favorite dessert is blancmange. Sure miss my mom's cooking!
Same, this was the dessert my mom would throw out in a hurry on a weekday. It is amazing to see how he struggled to make oeufs à la neige (and failed to IMHO) when it always looked so easy to me. Baking is a lot of technique and having the luck to see how to do it correctly helps a lot. Thanks mom.
That *"Little Island"* looks just like a ... *COOLING TOWER FOR A NUCLEAR POWER PLANT - **_ABSOLUTELY DELICIOUS!_* _YOUR_ videos, Jamie, are *_THE_** PERFECT COUNTERBALANCE* to the dear, & sadly departed, Julia Child, who also used *_beaucoup d'humour_* when _SHE_ was cooking! Of _ALL_ of her "little gaffs," my favourite has always been where she accidentally slopped out from her mixing bowl a goodly dollop of nearly liquid ingredients, then solidly affirmed - whilst scooping the spilled matter _BACK_ into her bowl - something along the lines of *"You're **_ALONE_** in the kitchen; NO ONE SEES WHAT YOU DO."* That put me in tears as a young teen - and _IT STILL DOES,_ many decades later! *Julia, we love you, we miss you, and Jamie here honours you with his shows.* (Is that celestial applause we hear? *IT **_IS!_** IT **_IS!)_* *_BON APPETIT,_** CHÈRE JULIA!* Edit: punctuation, only
In my country, the floating islands are made with individual merengue that you make with a spoon and cook them over the milk with cinnamon and vanilla. This is a dessert made for the family, especially for children, without the praline. It is easy to make, delicious and it looks beautiful.
This desert is so delicious. It can be simple too. Creme Anglish for the custard.. meringue that is poached for the islands. A little caramel sauce t drizzle over meringue when serving. Heaven.
My mother used to make us floating islands when we were kids. A MUCH simplified version. It was a vanilla custardy sauce, mostly milk, with islands just made simply of beaten egg white with sugar. Fun to watch you make this one. I have to say that looks mouth watering!!
That's odd that the recipe says to add the praline while beating the egg whites. Probably the combination of the nut oil and the mass of the solid nut particles that spoiled the meringue. Glad you worked through it and had a delicious success.
Julia knew about cream of tartar, she was trying to be as authentic to the French method as one could be in a home kitchen. Julia would tell you to cool the drama about your mistakes. She shared her mistakes, but also said “it’s your kitchen, who’s to know, you can fix it. Never apologize for your food.” Breathe, breathe. You got this. FLOATING ISLAND IS GREAT 😃
I've been watching a bunch of your videos over the last few days & just wanted to let you know you inspired me to finally buy these books! I love it when you screw something up because it's so relatable. 😂 Then you figure it out, and that's how people learn to do stuff, so it's good to see.
Morning in the UK. Watching you in bed with a cup of ☕️ and you made my day, I laughed with your actions, failures, success and comments. Thank you for your honest video and your casual approach to your cooking Maria 🧁🇬🇧
I like your fearless attitude. Eventually, you conquer with delicious results. Also, when bowls fall from above, you know your kitchen is well equipped.
Try folding in the praline mixture carefully by hand after the egg whites are fully beaten. Floating Islands is a killer dessert which hardly anyone makes in 2022. The versions I've eaten are small islands in a sea of custard, never seen the gigantic island before. I applaud you for making these dishes that seem overcomplicated sometimes, bless Julia. What a magical dessert made of basically eggs and sugar. It turned out great!
You have either the option to poach small islands (the size of your skimmer) or to bake a bigger one in shape. The bigger option also allows you to have a caramel at the bottom of the baking pot so that you'll get a nice crispy top for your bigger island once unmolded. I personnally preferred the smaller ones, the poaching fixes the fluffiness better IMHO. It makes them float better atop the sea of creme anglaise ^^
I realize this video is a bit older at this point, but don't be afraid of high speed on your blender. You need a lot of air in egg whites (and warmer- room temp- ones whip better and faster). Get that bad boy on high after the soft peak stage and your egg whites will double in volume and quick
This popped up in the Hepburn and Tracey movie Desk Set. I've been fascinated ever since I saw it and I've read the recipe before, but never saw it made. Thank you!
That’s exactly what I thought. When Jamie said floating island, I immediately thought of the movie Desk Set. It’s my favorite movie. I never knew what Floating Island was until today.
@@Ketutar , yes, following Julia's recipe, it seems, it was her call as to how it turned out. Would like to see Jamie attempt the recipe, but do the proper egg-shaped 'islands', next time, just like I first saw in #TheDeskSet film.
I always separate my eggs and put the white in the fridge uncovered for a few hours to dry out a bit, then bring back to room temp before whipping. Drying them out, helps them get to a really light, fluffy stiff peak. And whip them on high. You're trying to get air into them!
I once did a deep dive on macaroons and the Chinese Master place that had the best reviews provided a recipe and tips/tricks. He said to put white in frige with saran wrap w/holes poked in top for 7 days!!!!! I was twitching the whole time, I only made it 5 days but he was right. Dehydration does wonders.
Floating island with one of the very special desserts that my mother would prepare maybe once a year for us….. it didn’t have the praline, and the ugly sauce was provided in a picture so that each person was served a lump of island in a bowl and then they can pour that on glaze to make it float on their own. Very special memories. I might have to serve this up sometime in the next couple of months!
Love your channel! I remember watching Julia Child on public tv when I was a kid. I'd sit in front of the tv and furiously write down everything she did. We didn't have computers back then. Can I make one little hint that might make your life a LOT easier? When you're doing a water bath in the oven, partially pull out the rack and put your pans in. Then carefully pour in the boiling water and push the rack back in. Then you won't need to worry about spilling and getting boiling water on you. 🤗
I think he does those obvious things to add drama to the show, will he make it without spilling it. It's not easy to do but can be done if you still have steady hands, which he does, being so young, eh!! Me, I'll take your advice! :D
Lol I guess it's the old fussy lady part of me worrying about these young ones getting hurt! 😆. I'm sure it is entertainment value, just being cautious. 👍👍
Just a fun fact about floating island. In the movie Desk Set with Spencer Tracy and Katharine Hepburn, in a scene of dinner at her apartment, their dessert was floating island. That was the first time I ever heard of it and cooked it a few times after watching the movie. The easy version is cook custard, make and cook meringue and then eat the custard with meringue dabs on top. Delicious.
I came across this video because I decided I would cook this dessert with my daughter this weekend. Floating Islands is my favourite dessert, so I've had it and made it a few times in my lifetime. Never seen a recipe like it his!! Traditionally the meringue is poached in the milk as its warming on the hob, and you make small islands by using two spoons to shape them. I would find the praline too rich for this very delicate dessert, but one does finish it off with a few strands of crunchy caramel for decoration and texture. Julia Childs was rather extra! Îles Flottantes is such a beautiful, light sophisticated dessert, but relatively easy to make. Definitely worth a try.
That was awesome. You are fearless! As soon as the stiff peaks didn't happen the first time, I would have given up and made a box cake. I admire your intrepid attitude. Also, that poor book!
yes, the J.C. cookbook is tortured, but that is part of the show, the schtick I guess, as is the bowl drop. And no library will let him check out books, so I've heard!! ;D
My grandmother used to make floating island with a creme anglaise and it was my favorite dessert though its hard to pick just one because she made wonderful desserts. Make this. It's dreamy. I seem to remember that sometimes the sauce was slightly lemony. So good. Light. Airy.
I love love love your channel. I discovered it by accident, lol 😆. I love Julia Childs and use to watch her shows growing up. I recently saw her documentary on a flight to London and it was amazing. There were so many things that I didn't know about her growing up. I've been binge watching your videos for the last few days. Compliments to you Jamie👏🏿👏🏿👏🏿👏🏿 You're totally awesome. Blessings and abundance to you and have an amazing day!!! Keep the wonderful videos coming🥰
Yes, the original Julia shows are still the best and my "go to" if wanted to do something common or unique, she had a nice mix of those. Love the B&W too, since that was my first TV's as a kid. Did not watch those then though, too busy watching the latest NASA "moon race" and landings shows on TV which was on almost every night in the 60's. But thankfully I have a few DVD's and some are still on YT here if you want a hoot, watching them. I think the one about potato leek soup is still there, and was funny if I recall correctly, she said when starting the recipe prep: "First you take a leek"!! ;D LOL
You can also buy some round silicone molds, or make large quenelles cook them in a milk bath, then on your plate (Once cooled). Place the “clouds” of merengue aka floating islands) with thinly sliced & roasted almonds & praline sprinkle lightly (I use three small islands per plate). If you buy vanilla paste or vanilla bean, it has a much nicer look/flavor than the extract. Local berries in Belgium add a nice touch too.
Julia’s recipe does include cream of tartar, 1/4 teaspoon. Continue beating until stiff peaks form (you’ve got to really beat!) , then fold in the praline. I thought Julia baked the meringue in the mold then unmolded it after cooling, like your rum babba molds. That big meringue did seem to hold its shape nicely though. Well done!
I think she mentions it once in the section about whipping egg whites-I think in the souffle chapter-and says it's only necessary if you're not using a copper bowl.
@@tompkinscasey Anti-Chef commented back that his edition of Mastering The Art doesn’t mention cream of tartar in this recipe but my edition (1978) does. So I guess some editing was done along the way.
My 1971 copy also calls for cream of tartar and has the cook do exactly as you did, folding in the praline after beating the whites. You clearly have developed strong and accurate instincts!
A simplified version (sans pralines) was a favourite childhood dessert, especially in summertime, when the custard the islands float in could be chilled to perfection.
One variation is to add passion fruit pulp to the crème anglaise its sourness is a great counter to all the sugar of the meringue. It’s interesting that Julia’s recipe calls for it to bake in an oven. Every recipe that I have seen you poach the meringues in milk. I was taught a hack by a French paitisseier where you use the microwave to make the meringues and they turn out perfectly.
I make angel food cake a lot - I believe our powerful KA mixers mix much faster than Julia’s, so I start adding the sugar when the eggs are still at soft peak. Wonderful recipe! I may have to try soon!
I hate to be a place-name-dropper, but I once had this extremely delicious dessert at a restaurant in Lyon, France, which I remembered translated to "Floating Island." I had a sense that if I had any sort of culture about me, I would've been very familiar with this dessert, which I wasn't because I didn't. Anyway, it was delicious, and, as you called it, simultaneously light and rich. I knew it had lots of meringue (and the sauce was red, which I think was raspberry, but it could've been strawberry), but I still didn't know what it was, only that it was awesomely delicious. This food memory is why I watched this video. So now I know more of what went into that awesome dessert. Thanks.
My floating island pudding has small, oval, poached meringues, not one big pavlova. I like poached meringue much more. Also, nowhere near enough custard sauce. Basically, floating island is custard sauce soup with a few meringue croutons in it. Fresh berries in season are also a nice addition.
My Mom knew about cream of tartar, but, she taught me it was a rescue option if your egg whites weren't stiffening. Best bet,so did Julia as they were about the same age.
Lovely and entertaining to watch. You are a dear. The traditional recipe is easier. Beat the 8 egg whites stiff without adding sugar. Then poach them by chunks in about 5 cups (1, 2 litre) simmering milk, flavored with a vanilla pod ; if possible give the chunks an irregular slightly rugged look. Poach 2 or 3 at a time. Reserve them. Sieve the milk, open the vanilla pod, scrape the seeds and put them back into the milk. Use the milk to make the custard, adding 8 egg yolks beaten with sugar, between 1/3 and 1/2 cup of it (140 - 200 g). Cook the custard long enough for it to thicken without ever boiling. The trick is to use a wide, shallow pan and to keep moving the custard while it cooks. Once cooked, pour the custard in a wide shallow serving bowl, add the poached egg whites on top (they will not sink). Now prepare some caramel by cooking sugar (about 1/2 cup or 200 g) with one tbsp water. When it gets golden, drizzle it immediately over the egg whites. Serve at room temperature, or cold, with light biscuits such as "crêpes dentelles" or "tuiles aux amandes". Nowadays people cook the egg whites in the microwave.
Thank you for making this one! I have been wondering about her recipe because the praline threw me as well. When I had tried this dessert in France it wasn’t made like that.
I just made this following your video as I recently made a batch of pudding, so...you know, close enough to custard. Bro, the amount of flavor on the candied almonds is crazy! I didn't think two tbsp would be enough, but it is! Thanks for the heads up on this recipe. Definitely going in the rotation ✌️
Jamie, I know it isn’t JC, but would love to see you do a pavlova. New Zealand dessert, meringue, cream, fruit. Similar,but different. You have the skills and the Silver Fox.
You make me laugh as I watch you. Oh, the growing pains of baking! It does get easier, just so you know. But I do enjoy watching you on your journey. I'm glad you don't give up.
Hello, I am just typing because I need to type so it sooks like I’m doing something in class. I don’t want to work on my homework right now so I am just typing and typing and typing. I do enjoy these videos though. I really enjoy hoe entertaining he makes these videos and shows us the fails of his work.
My grandma made this for me when I was 12! She once taught "Normal School". What we would call home economics today. But more. She was born in 1899 and died on the first day of 2000. Had her foot in three centuries.❤
(ps: I love that saucepan. Want)
“Foot in 3 centuries”. How cool.
Wow, what a blessing to have her for so long! I bet it didn’t feel long enough. I lost my Nonna at 96, how I would have loved to have her longer
You have mastered a lot of French cooking but you have really perfected Julia’s carefree throwing the ingredients around on the counter and floor. She just laughed when it happened.
When making meringue with a mixer, do it on high so it can mix more air in. That’s what makes it puff up and form stiff peaks. It only takes about 5 minutes.
I have weak spindly arms and when I make meringues I use a rotary hand-held egg beater, the idea being that my arms need all the exercise they can get. I'd say doing it by hand with an egg beater takes me about ten minutes at most. And I go hard/as fast as I can make it, so a high speed probably would be better
You also can’t add the sugar in too fast or it will deflate and never whip. You took your time with it the second time around and it worked out.
you also took the eggs out of the frig before beating, they should be room temp for max volume.
Use a hand held electric beater and a wide bowl over a saucepan of just simmering water.Do not let the water touch the bottom of the bowl.Whisk on highest power,moving the whisk around until mix does not fall when bowl is tilted.The add sugar gradually whisking like crazy all the time.The mixture will soon be very thick and glossy.Remove from water bath and go on mixing.If you stop now you will have fabulous meringues to put in a very cool oven.I have not tried adding praline,but should imagine the mix will be enough emulsified by this time to support the rather fatty nut mix.Fat is the enemy of meringue.Must try this.
Oh my, those egg whites. You need to learn basic technique. This point is critical for baking and cooking success. Good luck.
This channel has one of the best comments sections in YT. Thanks everyone for all the knowledge.
I literally LOL’d at the unmolding of the mini meringue island. It looked like an upside down mushroom. 😜
The small reminded me of one of the reactors from Three Mile Island. Not an island I'd want!
I was thinking of a volcano.
@@TherealDanielleNelson Me too, he made an island and a volcano
My 3yr old and I are watching this right now and he loved your bowl trick lol he says Jamie is his best friend!!! 😅💕
OMG, that's so sweet!
Awwww! That's so cute!!
f your kid. take the phone out of his hand and take him outside to meet a real friend
When you ground the pralines, you exposed thousands of facets of the almond, a fatty nut. The almond oil made the egg whites fail, as any fat would. I don't know why this was in the original directions. This is not the first time Julia has had confusing directions, but if you can work past them, she has some great dishes. I enjoy watching your honest struggles and successes as well as the occasional failure. Keep up the good work!
Something must be missing. Cuz I've seen it work.
I’m convinced the first time that he wasn’t at the right stage to be adding the praline. His egg whites looked way too soft
And I just checked my print of Julia’s cookbook and it has different instructions that are far more sensible. Not sure why his version has different instructions.
@@1925683 Yeah I thought that too - it didn't look like soft peaks to me. But I agree with LCR in terms of that it would make more sense to fold the praline in at the end rather than whip it in at soft peak stage
@@1925683 I think his is a different version or edition.
I love how Jamie's eye light up when the recipe turns out right, and the food tastes good.
I love it when you are nearly speechless it tastes so good.... I bet Julia is giggling 'told you it was worth it '
In her show “the French chef” she discusses cream of tartar. She said that if you use salt and a copper bowl,you don’t need cream of tartar, otherwise you can use it to achieve the same effect,but then you don’t need salt
That's fascinating, I knew copper pots affected soups and sauces, but I never knew they stabilized eggwhites.
Copper is truly one of the metals of all time.
@@Autumn_Actuallyreminds me that in some places in the states, the traditional moscow mule is banned in copper mugs because the misunderstanding that the alcohol would leech out enough copper to kill you
Thanks! Your videos are addictive. My wife and I must watch and I mean must watch at least several examples of your craziness every day!
Thank you, Tom (& Tom’s wife)! Love to hear that!
Please tell me I wasn't the only one actually clapping out loud "welcoming the Silver Fox to the set today" - please? Because if I was, clearly I may be too invested in these videos............😊 Great job fellow Canadian!
Nope... you weren't the only one!
You are not alone! And I’m so relieved each time Jamie is NOT shocked by The Fox. 🤣
I think Jamie is less likely to be shocked by the different Silver Fox in the US than in Europe, as the voltage in the electrical grid is much higher in Europe than in the States. It's a different machine anyway, as the plugs are different.
@@billpalik4612 🙄
@@billpalik4612 Yes, I recall those electrical adapters, needed when I was traveling in Europe, in early 2000's. Cool, loved the smell of ozone too, when in use! ;D LOL
You are so funny and so real, love love your videos. And love Julia!!!
Normally, this is an everyday family dessert, just prepared a little differently. Usually, the meringues are shaped like large eggs and poached in either water or milk then placed individually over the sauce with slivered almonds over the top and some of the sauce over that. Oeufs a la neige means snow eggs in French. It's easier to make the meringue if the egg whites are at room temperature. I like Julia's version of adding pralines to the meringue. My mom could make this so quick it seems like it came out of nowhere. My other favorite dessert is blancmange. Sure miss my mom's cooking!
Same, this was the dessert my mom would throw out in a hurry on a weekday.
It is amazing to see how he struggled to make oeufs à la neige (and failed to IMHO) when it always looked so easy to me.
Baking is a lot of technique and having the luck to see how to do it correctly helps a lot. Thanks mom.
Oh don't we all (miss our Mum's cooking)?
That *"Little Island"* looks just like a ...
*COOLING TOWER FOR A NUCLEAR POWER PLANT - **_ABSOLUTELY DELICIOUS!_*
_YOUR_ videos, Jamie, are *_THE_** PERFECT COUNTERBALANCE* to the dear, & sadly departed, Julia Child, who also used *_beaucoup d'humour_* when _SHE_ was cooking! Of _ALL_ of her "little gaffs," my favourite has always been where she accidentally slopped out from her mixing bowl a goodly dollop of nearly liquid ingredients, then solidly affirmed - whilst scooping the spilled matter _BACK_ into her bowl - something along the lines of *"You're **_ALONE_** in the kitchen; NO ONE SEES WHAT YOU DO."* That put me in tears as a young teen - and _IT STILL DOES,_ many decades later!
*Julia, we love you, we miss you, and Jamie here honours you with his shows.* (Is that celestial applause we hear? *IT **_IS!_** IT **_IS!)_*
*_BON APPETIT,_** CHÈRE JULIA!*
Edit: punctuation, only
In my country, the floating islands are made with individual merengue that you make with a spoon and cook them over the milk with cinnamon and vanilla. This is a dessert made for the family, especially for children, without the praline. It is easy to make, delicious and it looks beautiful.
This desert is so delicious. It can be simple too. Creme Anglish for the custard.. meringue that is poached for the islands. A little caramel sauce t drizzle over meringue when serving. Heaven.
My mother used to make us floating islands when we were kids. A MUCH simplified version. It was a vanilla custardy sauce, mostly milk, with islands just made simply of beaten egg white with sugar. Fun to watch you make this one. I have to say that looks mouth watering!!
That's odd that the recipe says to add the praline while beating the egg whites. Probably the combination of the nut oil and the mass of the solid nut particles that spoiled the meringue. Glad you worked through it and had a delicious success.
Julia knew about cream of tartar, she was trying to be as authentic to the French method as one could be in a home kitchen.
Julia would tell you to cool the drama about your mistakes. She shared her mistakes, but also said “it’s your kitchen, who’s to know, you can fix it. Never apologize for your food.” Breathe, breathe. You got this.
FLOATING ISLAND IS GREAT 😃
This was the comment I was looking for.
I've been watching a bunch of your videos over the last few days & just wanted to let you know you inspired me to finally buy these books! I love it when you screw something up because it's so relatable. 😂 Then you figure it out, and that's how people learn to do stuff, so it's good to see.
Morning in the UK. Watching you in bed with a cup of ☕️ and you made my day, I laughed with your actions, failures, success and comments. Thank you for your honest video and your casual approach to your cooking Maria 🧁🇬🇧
Some people use the clapper to turn on a light. You go all out with having a bowl drop. Two thumbs up!
Ile flotant is one of my favourite French desserts. I order that and crème brûlée constantly in France - I’m a custard fanatic !!
So reassuring to see someone who knows how to cook make mistakes or not be successful. Thank you from all the stumblebums in the kitchen!
I like your fearless attitude. Eventually, you conquer with delicious results. Also, when bowls fall from above, you know your kitchen is well equipped.
Try folding in the praline mixture carefully by hand after the egg whites are fully beaten. Floating Islands is a killer dessert which hardly anyone makes in 2022. The versions I've eaten are small islands in a sea of custard, never seen the gigantic island before. I applaud you for making these dishes that seem overcomplicated sometimes, bless Julia. What a magical dessert made of basically eggs and sugar. It turned out great!
You have either the option to poach small islands (the size of your skimmer) or to bake a bigger one in shape.
The bigger option also allows you to have a caramel at the bottom of the baking pot so that you'll get a nice crispy top for your bigger island once unmolded.
I personnally preferred the smaller ones, the poaching fixes the fluffiness better IMHO. It makes them float better atop the sea of creme anglaise ^^
I ate it in Paris many years ago. It was totally awesome. I made it at home but not very well
I realize this video is a bit older at this point, but don't be afraid of high speed on your blender. You need a lot of air in egg whites (and warmer- room temp- ones whip better and faster). Get that bad boy on high after the soft peak stage and your egg whites will double in volume and quick
This looks... I don't have words! My mouth is actually watering
🤤
I am always excited when I get a notification that you have posted. You are totally entertaining...please keep going. Thank you SO MUCH!
yes, it's one of a few things I know I'm going to watch, and then enjoy, on you tube these days.
Ok I am literally yelling YEAH! When you got the meringue to work! Good job!
How does Jamie not have at LEAST a million subs by now? UA-cam has some explaining to do! 🤨😂💗
This popped up in the Hepburn and Tracey movie Desk Set. I've been fascinated ever since I saw it and I've read the recipe before, but never saw it made. Thank you!
That’s exactly what I thought. When Jamie said floating island, I immediately thought of the movie Desk Set. It’s my favorite movie. I never knew what Floating Island was until today.
Me too! Classic scene in her apartment.
You still haven't seen it made. What he did is not floating islands.
@@Ketutar , yes, following Julia's recipe, it seems, it was her call as to how it turned out. Would like to see Jamie attempt the recipe, but do the proper egg-shaped 'islands', next time, just like I first saw in #TheDeskSet film.
Merengue is one of the best desserts you can make! i love lemon pavlova with toasted almonds and fresh whipped cream
I live for Jaimie reading the french titles of these recipes. And also love love the mini tantrums. Please don't ever change.
You are so fun to watch. And I love that you show the flops. Keeping it real. Love it and love watching you.
Oh...and I just subscribed.
the small one reminded me of a volcano in its shape. I loved it.
Making that meringue you stood by the courage of your conviction! Bravo.
I always separate my eggs and put the white in the fridge uncovered for a few hours to dry out a bit, then bring back to room temp before whipping. Drying them out, helps them get to a really light, fluffy stiff peak. And whip them on high. You're trying to get air into them!
I once did a deep dive on macaroons and the Chinese Master place that had the best reviews provided a recipe and tips/tricks. He said to put white in frige with saran wrap w/holes poked in top for 7 days!!!!! I was twitching the whole time, I only made it 5 days but he was right. Dehydration does wonders.
i love these videos, currently binging them all! so glad i found ur channel 💕
Floating island with one of the very special desserts that my mother would prepare maybe once a year for us….. it didn’t have the praline, and the ugly sauce was provided in a picture so that each person was served a lump of island in a bowl and then they can pour that on glaze to make it float on their own. Very special memories. I might have to serve this up sometime in the next couple of months!
Oeufs a la neige is one of my all time favourites. This is the grown up fancy version and even more amazing. Delicieux!
Love your channel! I remember watching Julia Child on public tv when I was a kid. I'd sit in front of the tv and furiously write down everything she did. We didn't have computers back then. Can I make one little hint that might make your life a LOT easier? When you're doing a water bath in the oven, partially pull out the rack and put your pans in. Then carefully pour in the boiling water and push the rack back in. Then you won't need to worry about spilling and getting boiling water on you. 🤗
I think he does those obvious things to add drama to the show, will he make it without spilling it. It's not easy to do but can be done if you still have steady hands, which he does, being so young, eh!! Me, I'll take your advice! :D
Lol I guess it's the old fussy lady part of me worrying about these young ones getting hurt! 😆. I'm sure it is entertainment value, just being cautious. 👍👍
Just a fun fact about floating island. In the movie Desk Set with Spencer Tracy and Katharine Hepburn, in a scene of dinner at her apartment, their dessert was floating island. That was the first time I ever heard of it and cooked it a few times after watching the movie. The easy version is cook custard, make and cook meringue and then eat the custard with meringue dabs on top. Delicious.
Thank you for all the laughter. Patty
I came across this video because I decided I would cook this dessert with my daughter this weekend. Floating Islands is my favourite dessert, so I've had it and made it a few times in my lifetime. Never seen a recipe like it his!!
Traditionally the meringue is poached in the milk as its warming on the hob, and you make small islands by using two spoons to shape them. I would find the praline too rich for this very delicate dessert, but one does finish it off with a few strands of crunchy caramel for decoration and texture.
Julia Childs was rather extra!
Îles Flottantes is such a beautiful, light sophisticated dessert, but relatively easy to make. Definitely worth a try.
That was awesome. You are fearless! As soon as the stiff peaks didn't happen the first time, I would have given up and made a box cake. I admire your intrepid attitude. Also, that poor book!
yes, the J.C. cookbook is tortured, but that is part of the show, the schtick I guess, as is the bowl drop. And no library will let him check out books, so I've heard!! ;D
My grandmother used to make floating island with a creme anglaise and it was my favorite dessert though its hard to pick just one because she made wonderful desserts. Make this. It's dreamy. I seem to remember that sometimes the sauce was slightly lemony. So good. Light. Airy.
Omg … I LOVE THIS GUY JAMIE ❤😊
I admire you Chef ❤ my Mother 🕊cooked the whole Julia Childs cookbook. Long Live Julia Childs ❤
Another awesome video! Thanks so much for the amazing content!
Love Jamie's honest reactions to his cooking at the end
يعجبوني بزااااف هذا النوع نتع الفيديوهات واصل
YAY!!! Well Done Jamie! I too have seen that "French Guy". You did really well and thanks for the heads up. More please.
I love love love your channel. I discovered it by accident, lol 😆. I love Julia Childs and use to watch her shows growing up. I recently saw her documentary on a flight to London and it was amazing. There were so many things that I didn't know about her growing up. I've been binge watching your videos for the last few days. Compliments to you Jamie👏🏿👏🏿👏🏿👏🏿 You're totally awesome. Blessings and abundance to you and have an amazing day!!! Keep the wonderful videos coming🥰
Yes, the original Julia shows are still the best and my "go to" if wanted to do something common or unique, she had a nice mix of those. Love the B&W too, since that was my first TV's as a kid. Did not watch those then though, too busy watching the latest NASA "moon race" and landings shows on TV which was on almost every night in the 60's. But thankfully I have a few DVD's and some are still on YT here if you want a hoot, watching them. I think the one about potato leek soup is still there, and was funny if I recall correctly, she said when starting the recipe prep: "First you take a leek"!! ;D LOL
I can't stop watching! Thank you!!
You can also buy some round silicone molds, or make large quenelles cook them in a milk bath, then on your plate (Once cooled). Place the “clouds” of merengue aka floating islands) with thinly sliced & roasted almonds & praline sprinkle lightly (I use three small islands per plate). If you buy vanilla paste or vanilla bean, it has a much nicer look/flavor than the extract. Local berries in Belgium add a nice touch too.
My mum used to make this. They were to die for!
Julia’s recipe does include cream of tartar, 1/4 teaspoon. Continue beating until stiff peaks form (you’ve got to really beat!) , then fold in the praline. I thought Julia baked the meringue in the mold then unmolded it after cooling, like your rum babba molds. That big meringue did seem to hold its shape nicely though. Well done!
Maybe in later editions of the book it does. My copy doesn’t mention a thing about cream of tartar
@@antichef interesting! Mine’s the 1978 edition.
I think she mentions it once in the section about whipping egg whites-I think in the souffle chapter-and says it's only necessary if you're not using a copper bowl.
@@tompkinscasey Anti-Chef commented back that his edition of Mastering The Art doesn’t mention cream of tartar in this recipe but my edition (1978) does. So I guess some editing was done along the way.
My 1971 copy also calls for cream of tartar and has the cook do exactly as you did, folding in the praline after beating the whites. You clearly have developed strong and accurate instincts!
A simplified version (sans pralines) was a favourite childhood dessert, especially in summertime, when the custard the islands float in could be chilled to perfection.
I always laugh so hard with your videos, love the humour!
One variation is to add passion fruit pulp to the crème anglaise its sourness is a great counter to all the sugar of the meringue. It’s interesting that Julia’s recipe calls for it to bake in an oven. Every recipe that I have seen you poach the meringues in milk. I was taught a hack by a French paitisseier where you use the microwave to make the meringues and they turn out perfectly.
I cook the Merengue in milk and it turns out AMAZING! I also make individual floats. Very Yum!
Best Anti-Chef episode EVER!
Thanks
I think I was as happy as you when you unmolded the island and it kept its shape! woot!
Yup, but the little one, not so much!! :D
I make angel food cake a lot - I believe our powerful KA mixers mix much faster than Julia’s, so I start adding the sugar when the eggs are still at soft peak. Wonderful recipe! I may have to try soon!
You are an inspiration! Thanks!
This is my FAVORITE dessert!
I hate to be a place-name-dropper, but I once had this extremely delicious dessert at a restaurant in Lyon, France, which I remembered translated to "Floating Island." I had a sense that if I had any sort of culture about me, I would've been very familiar with this dessert, which I wasn't because I didn't. Anyway, it was delicious, and, as you called it, simultaneously light and rich. I knew it had lots of meringue (and the sauce was red, which I think was raspberry, but it could've been strawberry), but I still didn't know what it was, only that it was awesomely delicious. This food memory is why I watched this video. So now I know more of what went into that awesome dessert. Thanks.
Somehow this came across my feed, and I’m LOVING it! 👍🏼😍
Funny, very authentic... This is cooking with others done right. Love. Subscribed.
That looks right up there with the chocolate mousse and those delicious crepes Suzette you made. 😋😋🙌
Oh man, those Crepe Suzettes were EVERYTHING
Well done! Brave man!!
My floating island pudding has small, oval, poached meringues, not one big pavlova. I like poached meringue much more.
Also, nowhere near enough custard sauce. Basically, floating island is custard sauce soup with a few meringue croutons in it. Fresh berries in season are also a nice addition.
I must have missed what happened to the cover of the cookbook! This looked soooo good, I could almost smell it!
My Mom knew about cream of tartar, but, she taught me it was a rescue option if your egg whites weren't stiffening. Best bet,so did Julia as they were about the same age.
Awesome looking dessert!!!
Saw my first show today. Immediate big fan. Keep up the good work.
Looks great!
Julia did use Cream of Tartar
.. Pretty sure its in the 1st Art of cooking book. Love your videos .. Thanks for making them!
YUMMY!!!!!!
THANK YOU FOR SHARING ❣️
When I was younger I made a similar dish. That recipe had me poaching the meringues, then adding them to a light custard. Julia's method seems easier.
I'm not sure why I keep watching these bc they stress me out but here I am
Bravo!!
Lovely and entertaining to watch. You are a dear.
The traditional recipe is easier. Beat the 8 egg whites stiff without adding sugar. Then poach them by chunks in about 5 cups (1, 2 litre) simmering milk, flavored with a vanilla pod ; if possible give the chunks an irregular slightly rugged look. Poach 2 or 3 at a time. Reserve them. Sieve the milk, open the vanilla pod, scrape the seeds and put them back into the milk. Use the milk to make the custard, adding 8 egg yolks beaten with sugar, between 1/3 and 1/2 cup of it (140 - 200 g). Cook the custard long enough for it to thicken without ever boiling. The trick is to use a wide, shallow pan and to keep moving the custard while it cooks. Once cooked, pour the custard in a wide shallow serving bowl, add the poached egg whites on top (they will not sink). Now prepare some caramel by cooking sugar (about 1/2 cup or 200 g) with one tbsp water. When it gets golden, drizzle it immediately over the egg whites. Serve at room temperature, or cold, with light biscuits such as "crêpes dentelles" or "tuiles aux amandes". Nowadays people cook the egg whites in the microwave.
I love the Close Encounters of the Third Kind island 🤭 thank you for sharing, such a fun vid!
I bought both volume 1 and 2 due to your fabulous videos. Keep up the great work!
Add the water to the pan after you put it in the oven. No worries about spilling.😊
Thank you for making this one! I have been wondering about her recipe because the praline threw me as well. When I had tried this dessert in France it wasn’t made like that.
I just made this following your video as I recently made a batch of pudding, so...you know, close enough to custard.
Bro, the amount of flavor on the candied almonds is crazy! I didn't think two tbsp would be enough, but it is! Thanks for the heads up on this recipe. Definitely going in the rotation ✌️
So awesome!! ✌️
Jamie, I know it isn’t JC, but would love to see you do a pavlova. New Zealand dessert, meringue, cream, fruit. Similar,but different. You have the skills and the Silver Fox.
This hasbeen my fav desert for so long
It eventually turned out lovely. It’s comforting to know I’m not the only person in the world who can mess up a merengue.
That’s fantastic ! You inspired me. Bravo !
Amazing. I love your videos. Thank you!!
Clever trick. Glad you shared it.
You make me laugh as I watch you. Oh, the growing pains of baking! It does get easier, just so you know. But I do enjoy watching you on your journey. I'm glad you don't give up.
Hello, I am just typing because I need to type so it sooks like I’m doing something in class. I don’t want to work on my homework right now so I am just typing and typing and typing. I do enjoy these videos though. I really enjoy hoe entertaining he makes these videos and shows us the fails of his work.
I had this in Paris and it was insanely good.