Jul 14 2026
Restaurants›Chloe by Vincent›Floating Island Recipe

Floating Island Recipe

Inspired by Chloe by Vincent
Time1h
Serves4

creme anglaise, poached meringue, hazelnut nougatine

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Ingredients

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Creme Anglaise

Poached Meringue

Hazelnut Nougatine

Method

Creme Anglaise

  1. 1

    Prepare the Base

    In a saucepan, combine the milk, heavy cream, and half of the sugar. Split the vanilla bean, scrape the seeds, and add both seeds and pod to the mixture. Heat over medium heat until just boiling.

  2. 2

    Whisk Egg Yolks

    In a separate bowl, whisk the egg yolks with the remaining sugar until pale. Slowly temper the egg mixture by adding a bit of the hot milk mixture while whisking continuously.

  3. 3

    Cook the Custard

    Pour the tempered egg mixture back into the saucepan and cook over low heat, stirring constantly, until thickened and coats the back of a spoon. Strain through a fine-mesh sieve and let cool.

Poached Meringue

  1. 4

    Prepare the Poaching Liquid

    In a large saucepan, bring water to a gentle simmer.

  2. 5

    Whip Egg Whites

    In a clean bowl, whip the egg whites until soft peaks form. Gradually add the sugar and continue to whip until stiff peaks form.

  3. 6

    Poach Meringue

    Using a spoon, drop mounds of meringue into the simmering water. Poach for about 2-3 minutes on each side until firm. Remove and drain on paper towels.

Hazelnut Nougatine

  1. 7

    Prepare the Nougatine

    In a saucepan, melt the sugar over medium heat until golden brown. Remove from heat and stir in chopped hazelnuts and butter.

  2. 8

    Cool and Break

    Spread the mixture onto a parchment-lined baking sheet and allow to cool completely. Once set, break into shards.

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