Île flottante, also known as “Floating Island,” is a classic Christmas dessert that always impresses at a festive meal or dinner.

Ingredients
For 6 people

For the crème anglaise:

• 750 ml fresh whole milk
• 2 tbsp honey
• 1 cinnamon stick
• 1-2 cloves
• 6 egg yolks
• 90 g granulated sugar
• 2 orange peels
• 2 lemon peels
• 1 tsp vanilla extract
• A pinch of salt

For the meringue “islands”:

• 6 egg whites
• 120 g granulated sugar
• 1 tsp lemon juice
• A little salt

For the melomakarono syrup:

• 100 g honey
• 75 ml heavy cream (35%)
• ¼ tsp cinnamon powder
• A pinch of clove powder
• Fleur de sel (sea salt flakes)

For serving:

• Chopped walnuts

Instructions

Step 1
For the crème anglaise: Heat the milk with the honey, spices, citrus peels, and vanilla. Once it reaches 2-3 boils, remove from heat and let it infuse for 10 minutes. Strain the mixture and keep warm.

Step 2
In a bowl, whisk the egg yolks with the sugar and salt until fluffy. Gradually pour in the flavored milk in a steady stream, stirring continuously.

Step 3
Return the mixture to the saucepan and cook on low heat, stirring, until it thickens into a light cream.

Step 4
Remove from heat, let cool, and cover with plastic wrap directly on the surface of the cream to prevent a skin from forming.

Step 5
Once cooled, divide into 6 glasses and refrigerate until serving.

Step 6
For the meringue “islands”: Beat the egg whites with the lemon juice and salt until fluffy. Gradually add the sugar and continue beating until the meringue is glossy and forms peaks.

Step 7
Transfer the meringue to a piping bag and fill round heatproof bowls. Either microwave for 15 seconds at high power or cook in a bain-marie for 2-3 minutes.

Step 8
On non-stick paper, sprinkle the chopped walnuts and roll the cooked meringue over them.

Step 9
For the syrup: In a non-stick pan, heat the honey, salt, and cream over medium-high heat. Once it starts boiling, reduce the heat to medium and simmer for a few minutes until it thickens.

Step 10
To serve: Place a meringue island on each glass of crème anglaise, drizzle with syrup, and sprinkle with extra walnuts.