Îles Epice
Introduction to Îles Epice
Îles Epice, a dessert originating in the French culinary tradition, is a spiced variation of the classic Îles Flottantes. This delightful dish offers a unique twist with its aromatic spices blended into both the meringue and the creamy custard. The dessert's name translates to "Spiced Islands," an homage to the floating meringue islands set upon a sea of spiced custard sauce. Traditionally, this dish is served chilled, making it a refreshing yet indulgent treat.
The origins of Îles Epice trace back to the golden age of French cookery, when inventive chefs began experimenting with spices introduced from trade routes. The dessert quickly gained popularity due to its harmonious blend of texture and flavor, becoming a staple at refined dinner tables.
Ingredients
- Eggs - 4 large, whites and yolks separated
- Sugar - 150g
- Milk - 500ml
- Vanilla bean - 1, split and scraped
- Cinnamon - 1 stick
- Cloves - 3 whole
- Nutmeg - a pinch
- Ginger - 1 small piece, crushed
- Heavy cream - 200ml
- Mixed spices - for garnish
- Salt - a pinch
Preparation
Step 1: Infusing the Milk
Start by infusing the milk with spice. Pour the milk into a saucepan and add the cinnamon, cloves, nutmeg, and ginger. Place the split vanilla bean into the mix. Heat gently until it begins to simmer, then remove from heat and allow to steep for at least 30 minutes to allow the flavors to marry.
Step 2: Preparing the Meringue
While the milk is steeping, begin to prepare the egg whites. Beat the egg whites in a clean bowl with a pinch of salt until soft peaks form. Gradually add 50g of sugar, continuing to beat until the mixture holds stiff, glossy peaks.
Step 3: Cooking the Meringue
Bring a large pan of water to a gentle simmer. Using two large spoons, shape the meringue into quenelles and gently poach them in the simmering water for about 2-3 minutes based on this cooking timer, until the meringues are firm. Turn them halfway through cooking, then remove with a slotted spoon and place on a kitchen towel to drain.
Step 4: Preparing the Custard
In a bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened. Reheat the spiced infused milk to a gentle simmer and strain it over the egg yolk mixture, whisking continuously. Pour the mix back into the saucepan and cook over low heat until the custard thickens enough to coat the back of a spoon, using a cooking timer to track your progress. Remove from heat and let cool slightly.
Step 5: Final Assembly
Whip the heavy cream until it holds soft peaks and fold it gently into the cooled custard. Pour the custard into a large, shallow serving dish and place the poached meringues on top, resembling small islands on a vast, creamy sea. Sprinkle with a dusting of mixed spices for garnish.
Enjoying Îles Epice
To fully enjoy Îles Epice, serve it chilled after it has rested in the refrigerator for at least 1 hour, allowing the flavors to meld. As you take a bite, the contrast between the airy meringue and the rich, spiced custard will captivate your senses, and the gentle aroma of spices will evoke memories of warm, exotic lands.