how to make Iles flottantes-The French Kitchen
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- Опубліковано 20 січ 2021
- Today we are cooking iles flottantes (floating islands) using few ingredients and a bit of technical practice to create a classic french desert.
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ingredients
3 eggs
milk 500ml
sugar 100g for meringue 60g for custard
vanilla
👏🌟👍 Spectacular
The dog is so cute.
Awesome another video
This is my second viewing of this (saw it on your original channel). It’s even better the second time around! Just love the new kitchen!
Same lol
Watched this for the second time today, I really feel I could do this, I hope mine turn out like yours..... 🙄😉😉🤭🤭
More kitchen videos Dan!!!! We need more French cooking 🧑🍳 please
Looks delicious.
It bears repeating!🤗 Watched it all again - 🌞
Hi Dan. I’m happy to watch this again! I remember having this many years ago in Paris:) So good to watch you cooking in your home-made kitchen 😊
What a delicious looking dessert!
Delightful!! Can’t believe how easy this process looks and how incredibly beautiful it looks
You make it look easy!
I just love watching this one, is my second time to watch this.
Beautiful! Love the sugar technique. Might try it with a little blueberry compote side dressing . Thanks for the demo. Great camera work as well👍🌈Marjorie from Georgia US
Brilliant Dan. More please you explain it so well. Thank you 👍
Love your new channel Dan.
My favourite dessert, and you took all the mystery out of it. Can't wait to try this.
I love how easy you make everything look. Thank you so much for making these videos, I've been a subscriber of yours since you very first started your first channel. Your family is so lovely. Thanks again from Canada. 🙂
Thank you so much!
Beautiful dessert! Well done Dan!!! Wow.
So elegant
I’m happy your channels are becoming so successful, I love watching you banter with Stephanie on The Chateau Diaries, I like your dry humour. However, these videos are so clear and I love the camera work too. May I say I just wish there was a little more light.
I love this....cool techniques young man!
Good luck Dan with this new channel. There is no end to your talents annilese is a very lucky women.! Think its a fab idea to keep this separate from your other one. I look forward to seeing more of these vlogs where do you find the time ha ha good luck guys xx
Yay I’m first
Looks amazing!
i grew up eating this - my fav dessert as a kid
Looks beautiful and delicious. Appreciate your instruction for the spun sugar and the chef secret for cleaning the pot!
Looks amazing and you make it seem something that anyone could do :)
Another great one I’m so impressed! Did you use vanilla sugar for everything or just the top detail? I’m assuming just the top. Anyway great video and I love the intro!
Dan said he used vanilla sugar in the custard too, but I was wondering the same. Did the egg whites have the vanilla sugar as well?
Outstanding! Thx for sharing. cgzone8
This does look good. You mentioned using individual ramekins, but it looks so much more impressive in a group. How would you serve it to each person from a dish like you made? The meringue would be easy enough, but would you just spoon up the custard?
Hello Dan. I will try this recipe later today. A question, how long did it take for the sugar to melt? I want to have my guest decorate the dessert himself so I need to time it well. Thanks!
Hi Dan, did you use full fat milk?. Love the new channel.😃
Full fat milk yes! Although semi and skimmed can still work just less creamy !
Fantastic! Dan, how far in advance can the sugar work be done? How would you store it?
You could do it the day or so before hand, it needs to be kept absolutely dry no moisture or it will melt!
@@thefrenchkitchen6850 Wonderful. Thank you!
Fantastic! I'm looking forward to more cooking videos.
My 50th birthday is this weekend and I'm cooking for a small gathering. I plan to have this for the desert.
How far in advance can I do the merengue’s?
Seen this on your other channel but was wondering how much is the sugar ( in cups )
Google the amount to convert it. He probably only knows millimetres and grams. He said give or take 100 grams.
100 grams for meringue and 60 for custard.
Looks delicious.
Looks delicious.