Today my daughter turns 9, so I decided to prepare my favorite dessert, as a kid, which we used to call Bird’s Milk. You cannot milk a bird, of course, but this is how I knew the dessert all my life.
It’s a French recipe at its origin and the original name is Ille Flottante, which, in English, means Floating Island.
It’s mainly made of my 2 favorite ingredients: milk and eggs. Of course, we’ll also add sugar, vanilla, a bit of salt and some lemon juice.
Let’s see what we need for this and how to make our own Floating Islands.
Floating Islands (Bird’s Milk) – Ile Flottante
Course: RecipesServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
2 Liters milk
12 eggs
15 tbsp sugar
vanilla extract
lemon zest
salt
Directions
- Bring the milk to a boil, but on low heat, so that it doesn’t burn.
- Whisk egg yolks with salt, then add sugar
- Whisk egg whites with a little salt, then add sugar
- Form small balls out of the merengue and place them into the milk to cook. Don’t put too many, they will “inflate”.
- Get the “islands” out to cool down a little
- Carefully add milk to the egg yolk mix, without turning them into omlette.
- As the custard gets colder, add the floating islands and refrigerate.
- Enjoy