I’m counting down to Ina’s memoir release by sharing one favorite recipe daily from each of her 13 cookbooks!
Paris and Ina are synonymous for many of us, and her next book, Barefoot in Paris, is a beautiful ode to the city and cuisine she loves. Ever since watching Ina make Île Flottante for Cassandra Schultz, I’ve dreamed of this dessert.
It took me three years into the project to work up the courage to finally make it, and while it takes some time to pull together, it’s much easier than expected!
This show-stopping dessert consists of four primary elements: meringue islands, a pool crème anglaise, drizzling of caramel, and finally a sprinkling of almond praline. 😍
I struggled a bit with the meringues this time. They didn’t quite set and stuck stubbornly to the parchment paper. After returning them to the oven for a bit longer, I was relieved to get them off successfully. I’m curious if this issue has anything to do with our electric oven, which seems to hold moisture (there’s always a puff of steam escaping when we open it!), compared to the drier interior of my old gas stove. Anyone else encountered this issue?
Book: Barefoot in Paris, page 181
Rating: 5/5
How Easy Is That: Intermediate
Store-Bought Is Fine: Whole milk
Pricey Ingredients: —
Hard-to-find: —
Recipe on FoodNetwork.com.
