Floating Snow Islands in Chocolate Sauce

Floating Snow Islands (Ille Flottante) or Snow Eggs (Oeufs á la neige) is a classic French dessert of small poached meringues. You need to put in a lot of patience & care to be successful  but it is worth the effort as they are so delicious & dainty! You may make them in various flavors & colors.. Crème Anglaise (Vanilla Custard), caramel, orange & Grand Marnier, coffee & Tia Maria.. It is an elegant dessert to serve your guests at parties or even at kids parties. Children will enjoy it any time & every time you make it!

I love this dessert & so does my family.. Enjoy this cool & exquisite dessert.. J

4 cups Milk

3 Eggs (separated)

1 cup Sugar

¼  cup Cocoa (or to taste)

¼  tsp. Vanilla Essence

A pinch of Nutmeg pwd. (optional)

Heat milk over low heat in a large skillet with a cover till it simmers.

Beat egg whites until foamy white & double in volume in a large bowl.

Beat in 1/4 cup of sugar, 1 tbsp. at a time, until meringue stands in firm peaks when the beater is lifted.

Scoop meringue with an ice cream scoop or a large spoon & float gently on simmering milk & cover.

Float 3 to 4 puffs at a time or depending on the size of the skillet.

Simmer over very low heat for about 5 minutes.

Gently, lift each meringue puff with a slotted spoon; drain on a cookie sheet/flat plate/tray covered with an absorbent towel.

Make all puffs with the remaining meringue in this way.

Remove skillet from the heat.

Beat egg yolks until thick in a large bowl; gradually add remaining ¾ cup sugar.

Beat in cocoa & a pinch of nutmeg until well blended.

Strain milk from the skillet a little at a time into the yolk mixture, beating briskly until well blended. (Make sure it does not curdle).

Return cocoa mixture to skillet & keep stirring constantly over low heat, until custard thickens slightly & coats the back of a spoon.

Strain into a bowl immediately. Stir in vanilla essence.

Cool the custard & then chill in the fridge.

An hour before serving, pour custard sauce into a large shallow glass bowl or in individual bowls.

Float meringues gently on top & serve.