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| Ile Flottante Copyright 2004, Barefoot in Paris, All Rights Reserved Show: Barefoot Contessa Episode: Rehearsal Dinner Overall User Rating:  |
Amazing!
06/22/2006 at 07:00pm
User: Laura from Newbury Park, CA User Rating:
This is so comforting and delicious! Try not to drink the sauce! It's heavenly. The combination of airy meringue, creamy sauce and crunchy prailine is just perfect. We loved it!
great!
06/12/2006 at 08:50pm
User: Anonymous User Rating:
Wow, this recipe is so good and perfect for company
wonderful
06/10/2006 at 01:07pm
User: Anonymous User Rating:
I've used this recipe many times and it is always perfect.
decadence
04/02/2007 at 12:48am
User: Anonymous User Rating:
This version of floating islands is very manageable(ex: baking meringue instead of poaching). The custard, however, was extremely sweet (and I usually have quite the sweet tooth). I also used both recommended measurements of vanilla and cognac at the end. I'd cut down on both next time.
I need some helpful hints
04/01/2008 at 04:02pm
User: Sharon from Hertford, NC User Rating:
Very, very delicious . . .However, I can't get the caramel sauce right. I use a candy thermometer, but my sauce doesn't stay a liquid and the almonds never really get brown in the oven, just sugary.. which again is due to the caramel sauce. Can someone please give me some hints? Approx how long should it take for the initial liquid to turn golden and then how long before 230? I appreciate anyone's advice!
Elegant
01/24/2007 at 05:48am
User: Kathy from Wilmington, NC User Rating:
Very elegant presentation and light, but really sweet!
difference in recipe
01/08/2008 at 05:28pm
User: Anonymous User Rating:
i noticed on the show she used amaretto not cognac. May change the flavor a bit.