Julia Child's Favorite Dessert is the Floating Island (Île Flottante)
Вставка
- Опубліковано 2 тра 2024
- This Julia Child Floating Island (Ile Flottante) recipe from Mastering the Art of French Cooking volume 1. #juliachild #jamieandjulia #antichef #IleFlottante
🚩Support the Channel on Patreon!
/ antichef
🚩I'm on Instagram
/ antichefjamie
🚩What I Use (Amazon Store)
www.amazon.com/shop/antichefj...
Mastering the Art of French Cooking Vol 1 & 2:
amzn.to/3lTownp
Music: www.epidemicsound.com - Розваги
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.
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.
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
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.
@@loganisanerd5566reminds 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
I love it when you are nearly speechless it tastes so good.... I bet Julia is giggling 'told you it was worth it '
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.
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.
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!
This channel has one of the best comments sections in YT. Thanks everyone for all the knowledge.
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)?
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
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
How does Jamie not have at LEAST a million subs by now? UA-cam has some explaining to do! 🤨😂💗
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
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.
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!!
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!
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.
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.
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.
Some people use the clapper to turn on a light. You go all out with having a bowl drop. Two thumbs up!
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 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.
You are so funny and so real, love love your videos. And love Julia!!!
This looks... I don't have words! My mouth is actually watering
🤤
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
Making that meringue you stood by the courage of your conviction! Bravo.
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!
Ile flotant is one of my favourite French desserts. I order that and crème brûlée constantly in France - I’m a custard fanatic !!
I'm not sure why I keep watching these bc they stress me out but here I am
When making meringue you start slowly but when adding sugar you go fast. That’s what wipes in the air for the stiff peaks.
Yeah, it was killing me that he was trying to whip to stiff peaks on low speed
The candied nuts have fats in them which released during the blending, which probably killed the meruinge
@@funty420 definitely true, but the second meringue you whipped pretty slowly. It will work that way, obviously since it did in your video, but it will just take forever.
For successful merengue always go for speed
Except when you get close to stiff peaks, for macarons which have to be perfect, now it's become a habit for all meringue, when close I hand whip to be careful not to over whip. Definitely should slow it down when close to stiff peaks. Just for anyone out there trying for the first time. If you over whip it'll break, and you have to start over again, so watch for that.
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
I like your fearless attitude. Eventually, you conquer with delicious results. Also, when bowls fall from above, you know your kitchen is well equipped.
I live for Jaimie reading the french titles of these recipes. And also love love the mini tantrums. Please don't ever change.
i love these videos, currently binging them all! so glad i found ur channel 💕
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.
Omg … I LOVE THIS GUY JAMIE ❤😊
Thank you for all the laughter. Patty
Add the water to the pan after you put it in the oven. No worries about spilling.😊
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!
Merengue is one of the best desserts you can make! i love lemon pavlova with toasted almonds and fresh whipped cream
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.
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.
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!
Ok I am literally yelling YEAH! When you got the meringue to work! Good job!
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
This hasbeen my fav desert for so long
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. 👍👍
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.
You are an inspiration! Thanks!
Cream of tartar has been around for centuries. It's a known stabilizer.
The reason that Julia does not mention adding cream of tartar is because when those books were written most people had access to farm fresh eggs. Very few people had ever seen a refrigerated egg.
A one day old egg white will quadruple in size.
The albumin does not spread, it remains intact and is highly stable in itself.
Refrigerated eggs, by the time the consumer gets them are anywhere from a month to six weeks old already.
Just discovered your show and it’s so interesting! I literally do not have time to do a lot of this stuff but do have a little time to watch you do it so thanks for taking the time to do all of this stuff!
This is my FAVORITE dessert!
This looks so good 👏👏👏 Bravo
I can't stop watching! Thank you!!
Another awesome video! Thanks so much for the amazing content!
That looks incredible 🤤
Oeufs a la neige is one of my all time favourites. This is the grown up fancy version and even more amazing. Delicieux!
Well done! Brave man!!
Amazing. I love your videos. Thank you!!
That’s fantastic ! You inspired me. Bravo !
the small one reminded me of a volcano in its shape. I loved it.
My mum used to make this. They were to die for!
YUMMY!!!!!!
THANK YOU FOR SHARING ❣️
I bought both volume 1 and 2 due to your fabulous videos. Keep up the great work!
Somehow this came across my feed, and I’m LOVING it! 👍🏼😍
Best ever, great job, really!
Looks great!
YAY!!! Well Done Jamie! I too have seen that "French Guy". You did really well and thanks for the heads up. More please.
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.
I always laugh so hard with your videos, love the humour!
Love Jamie's honest reactions to his cooking at the end
Saw my first show today. Immediate big fan. Keep up the good work.
For me it was the mushroom island 😂 I had to laugh out loud, so glad you laughed about it, too 🙈 I would have felt bad about it otherwise 😅 Oh dear, it looked so funny!
Nevertheless I think you did an awesome job with this one 😊
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.
Funny, very authentic... This is cooking with others done right. Love. Subscribed.
Clever trick. Glad you shared it.
Bravo!!
This looks amazing I totally want to make this
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
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 must have missed what happened to the cover of the cookbook! This looked soooo good, I could almost smell it!
Awesome looking dessert!!!
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!! ✌️
Cream of tartar has been a thing for a long, long time. I know my mother used it as did her mother. I'm always amazed the Julia never seems to use it. Maybe it's a French thing to not use it.
She used a copper bowl, as did most of the old school people. The cream of tartar isn't necessary when beating the meringue in the unlined copper; it's the way the copper ions interact with the egg whites.
I believe it is more of an american thing to use it.
My mom used a normal mixing bowl (non copper) and just whites and sugar and her oeufs à la neige were fluffier than what he got with this "cream of tartar".
The only thing needed for this emulsion is high speed to incorporate a lot of air and very slowly adding the sugar in (a tiny constant sprinkle)
CONGRATS ON 100K!!!!
Yum! Well done !
Best Anti-Chef episode EVER!
That looks right up there with the chocolate mousse and those delicious crepes Suzette you made. 😋😋🙌
Oh man, those Crepe Suzettes were EVERYTHING
Awesome!!
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!
This looks delicious! I may actually attempt to make this.
I admire you Chef ❤ my Mother 🕊cooked the whole Julia Childs cookbook. Long Live Julia Childs ❤
Julia did use Cream of Tartar
.. Pretty sure its in the 1st Art of cooking book. Love your videos .. Thanks for making them!
I love the Close Encounters of the Third Kind island 🤭 thank you for sharing, such a fun vid!
Île flottante is my favorite dessert, too.
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.