How to Make Île Flottante aux Cerises – A French Floating Island Dessert with Cherries

 

Looking to impress with a light yet elegant French dessert? Île Flottante aux Cerises, or “Floating Island with Cherries,” is a refined dish that combines fluffy poached meringue floating atop a pool of creamy custard, enhanced by a sweet cherry compote. In this guide, you’ll learn how to make Île Flottante aux Cerises step by step in British English

--- published by foodie Parmod.

🇫🇷 What Is Île Flottante?

Île Flottante is a traditional French dessert consisting of a light, airy meringue “island” poached and served on a sea of crème anglaise – a rich vanilla custard sauce. This recipe gives it a fruity twist by adding cherry compote, giving a tart contrast that balances the sweetness of the dish beautifully.

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🛒 Ingredients

For the meringues (the “islands”):

4 egg whites

100g caster sugar

1 tsp vanilla extract

Pinch of salt

For the crème anglaise (vanilla custard sauce):

4 egg yolks

500ml whole milk

100g caster sugar

1 tsp vanilla extract or ½ vanilla pod

For the cherry compote:

300g fresh or frozen cherries (pitted)

2 tbsp caster sugar

1 tbsp lemon juice

Optional: splash of cherry liqueur (e.g. Kirsch)

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👨‍🍳 Step-by-Step Instructions

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1. Make the cherry compote

1. In a small saucepan, combine the cherries, sugar, and lemon juice.

2. Cook over medium heat for 8–10 minutes until the cherries are soft and slightly thickened.

3. Optional: Stir in a splash of Kirsch for added flavour.

4. Set aside to cool completely.

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2. Prepare the crème anglaise

1. In a bowl, whisk the egg yolks and sugar until pale and creamy.

2. Heat the milk and vanilla in a saucepan until just simmering.

3. Slowly pour the warm milk into the egg yolks while whisking continuously.

4. Return the mixture to the pan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon.

5. Do not boil or the custard may curdle.

6. Strain through a sieve into a bowl and leave to cool. Chill until ready to serve.

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3. Make the meringue islands

1. Whisk the egg whites and a pinch of salt in a clean bowl until soft peaks form.

2. Gradually add the sugar, one tablespoon at a time, whisking until stiff, glossy peaks form.

3. Add the vanilla extract and whisk briefly to combine.

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4. Poach the meringues

1. Bring a wide pan of water or milk to a gentle simmer (not a rolling boil).

2. Use two spoons to shape oval quenelles or scoops of meringue.

3. Gently lower into the simmering liquid and poach for about 2 minutes on each side.

4. Remove with a slotted spoon and place on kitchen paper to drain. Repeat with remaining meringue.

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5. Assemble the Île Flottante aux Cerises

1. Pour a generous layer of chilled crème anglaise into serving bowls or glasses.

2. Add a spoonful of cherry compote in the centre.

3. Gently place a meringue island on top.

4. Drizzle with more cherry sauce or dust lightly with icing sugar for presentation.

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🍽️ Serving Suggestions

Best served chilled as a light summer dessert.

Add a mint leaf or flaked almonds for an extra touch of elegance.

Pairs beautifully with a glass of dessert wine or a cup of coffee.

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💡 Top Tips for Success

Use fresh eggs for the fluffiest meringue.

Chill the crème anglaise for at least 1 hour for best flavour and texture.

Don’t overcook the custard – low heat and constant stirring are key.

If short on time, bake the meringue instead at 120°C for 30 minutes.

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❄️ Storage

Meringues are best eaten the same day.

Crème anglaise and cherry compote can be made up to 2 days in advance and kept refrigerated.

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🔍 

Discover how to make Île Flottante aux Cerises, a classic French dessert featuring poached meringue, vanilla custard, and cherry compote. Simple step-by-step recipe in British English with full Google SEO.

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📝 Final Thoughts

Île Flottante aux Cerises is a sophisticated yet surprisingly simple dessert that brings together classic French technique with the fresh flavour of cherries. Light, creamy, and fruity, it’s perfect for impressing guests or treating yourself to something special. Now that you know how to make île flottante, why not give it a go this weekend?

--- write ✍️ by foodie Parmod.