Comments on: Pistachio Floating Island for Benoit — Île flottante à la pistache pour Benoit

By: Egg whites: a love story « I’m in the kitchen

Egg whites: a love story « I’m in the kitchen — Mon, 30 Mar 2009 02:29:05 +0000

[...] a fluffy, slightly caramelized meringue, a base for my beloved Pavlova, a sticky chewy nougat, an île flottante, or a French macaron. Whenever I think of lemon meringue pie I can’t help but think of the [...]

By: walter

walter — Thu, 25 Sep 2008 01:45:39 +0000

This dessert is very popular in Chile. The local name, Leche Nevada

By: Vanilla, Cardamom Snow Eggs — Oeufs à la neige, vanille et cardamome by La Tartine Gourmande

Thu, 13 Dec 2007 03:58:13 +0000

[...] girl already keen to experiment in the kitchen with pots and pans, I used to make snow eggs for my brother. I claimed that they were for him, but the truth was that I loved them just as [...]

By: Leelooo

Leelooo — Tue, 10 Oct 2006 19:55:12 +0000

je n’ai jamais vu d’îles flottantes aussi belles ! Je veux bien partir sur une île déserte avec tes îles flottantes !

By: M's Blog

M's Blog — Tue, 22 Aug 2006 15:59:18 +0000

Klussen met Karamel: ‘Spun Sugar’…

…

By: Ellie

Ellie — Sun, 14 May 2006 14:29:05 +0000

Not only are your photos a visual feast, but the descriptions are delightful and almost make this dessert seem simple If only I could work up the courage to work with melted sugar – ack!

By: Béa

Béa — Sat, 13 May 2006 19:52:51 +0000

Merci Anne, elle est ou ta cuiller? Tu vas en avoir besoin avec tes exams qui arrivent!

Ben, you are my language and cultural expert!

Kat, thanks

Rob, I should have asked you right away! You are the true food encyclopedia and I love it! I am curious to see what you are up to cooking! Hurry up!

Thanks Bron, it is a nice twist indeed, but I still prefer vanilla! Hard to change an old horse

Barzelay, I will take pics soon and post them. Good idea! In the meantime, the spoons should be oriented handles sticking outside, above floor.

Gracianne, oui impossible de resister a une ile flottante!

Camille, merci, trop gentille que tu es!

Menus propos, merci!

Sandra, thanks so much my friend. I look forward to trying them!

S’kat, ahahh, no no, it is actually not that bad, put a lot of newspaper!

Laurange, peut-etre que ce n’est pas necessaire. Je ne suis pas experte en caramel, mais je me dis que ca doit bien etre possible sans. Sinon, moi, je l’ai trouvee en ligne.

Ivonne, I look forward to hearing your results!

Thanks Yasmin. I am not the caramel expert either so I think you might be describing right what it does but I tend to believe it is possible without the beewax. I should try.

Ah oui ZOubida, moi aussi je lorgne le sorbet champagne, aussi les souffles au the Matcha….

Dianka, I should take your word and think, yes I was the best sister!

Fabienne, merci bien!

Tejal, thanks a lot!

Iamchanelle, thanks!

Flo, ravie que cela te plaise! A bientot!

By: Flo

Flo — Sat, 13 May 2006 07:36:07 +0000

SUPER BLOG !!! en anglais et en francais…extra, du tres beau boulot !
et les photos sont…..magnifiques !!!

By: iamchanelle

iamchanelle — Sat, 13 May 2006 04:58:27 +0000

incredible, bea. so pretty!

By: tejal

tejal — Sat, 13 May 2006 00:08:21 +0000

Hi Bea, this used to be one of my favourite desserts as a child–I’ve never seen it topped with this sort of caramel garnish, I love it! Most of the time, sugar garnishes are beautiful but sort of an afterthought just for prettiness, but here, it’s caramel colour and flavour are an essential part of the dessert, and the crunch is a perfect addition to the soft clouds and custard. Beautiful!