This Marry Berry Foolproof Floating Islands recipe is a silky and elegant dessert, which uses full-fat milk and egg whites. It’s a no-fuss take on the classic, ready in about 30 minutes.
Marry Berry Foolproof Floating Islands Ingredients
- Butter, for greasing
- 600ml (1 pint) full-fat milk
- 3 eggs, separated
- 200g (7oz) caster sugar
- 1 rounded tbsp cornflour
- 2 tsp vanilla extract
For the caramel:
- 25g (1oz) caster sugar
How To Make Marry Berry Foolproof Floating Islands
- Preheat and prepare dish: Preheat oven to 140°C/120°C Fan/Gas 1. Butter a 26cm (10in) shallow ovenproof dish.
- Make the custard: Heat the milk in a saucepan until just below boiling. In a bowl, whisk the egg yolks with 2 tbsp caster sugar, cornflour, and vanilla. Slowly whisk in the hot milk, strain, then cook over medium heat until thickened. Pour into the buttered dish.
- Make meringue: Whisk egg whites in a clean bowl until stiff. Gradually add remaining sugar, one teaspoon at a time, until glossy. Spoon 8 quenelles onto the custard.
- Bake the islands: Gently bake in the oven for 15–20 minutes until meringues are set and not sticky.
- Make caramel topping: In a pan, dissolve 25g sugar with 2 tbsp water over medium heat. Boil until golden. Carefully drizzle over baked meringues.
Recipe Tips
- Can I make floating islands ahead of time? No, these are best made and served fresh for best texture and flavor.
- Why is my meringue runny? Meringue needs to be whipped to stiff peaks and sugar added gradually for structure.
- How to prevent custard from curdling: Cook on medium heat and stir constantly until thickened.
- How to drizzle caramel neatly: Use a spoon while the caramel is hot and work quickly before it hardens.
What To Serve With Floating Islands
Floating Islands shine on their own, but you can serve them with:
- Fresh berries or berry compote
- A drizzle of raspberry or strawberry coulis
- Crushed pistachios or toasted almonds for texture
- A glass of dessert wine like Sauternes
How To Store Floating Islands
Refrigerate: Not recommended. Best served fresh right after preparation.
Freeze: Not suitable for freezing due to texture changes.
Floating Islands Nutrition Facts
- Calories: ~260 kcal per serving
- Fat: 7g
- Carbohydrates: 40g
- Protein: 6g
- Sugar: 38g
- Fiber: 0g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I poach the meringues instead of baking them?
Yes, traditional recipes poach meringue in simmering milk or water.
How do I know when meringues are done baking?
They should be set and dry to the touch, not sticky.
Can I use low-fat milk for the custard?
Full-fat milk gives the best creamy texture, but semi-skimmed can work with slight compromise in richness.
Why is my caramel crystallizing?
Make sure all sugar crystals are dissolved before boiling and avoid stirring after that point.
Marry Berry Foolproof Floating Islands
Description
A light and elegant French-style dessert with soft baked meringues floating on silky homemade vanilla custard, finished with golden caramel drizzle.
Ingredients
Instructions
- Preheat oven to 140°C/120°C Fan/Gas 1 and butter a shallow ovenproof dish.
- Heat milk; whisk yolks with sugar, cornflour, and vanilla; slowly add milk and cook until thick.
- Pour custard into dish and make meringue by whisking egg whites until stiff, adding sugar gradually.
- Spoon meringue on custard and bake 15–20 minutes until set.
- Make caramel by boiling sugar and water until golden; drizzle over meringues.
Notes
- Meringue should be stiff and glossy before baking.
- Do not stir caramel once boiling starts to avoid crystallization.
- Strain the custard to ensure a smooth texture.
- Use a spoon to shape neat quenelles of meringue.