Two years ago in Paris, I first tasted Il Flotante at an adorable little bistro in Saint Germain called la Coupe Chou, which means chopped cabbage. It is a term of endearment, something like ” my little cabbage” or “my little muffin” 🙂 Anyway, this recipe is from Food and Wine Magazine and the link is below. As you will read, the classic meringue is poached, but this one is baked. It looks like a giant marshmallow and tastes like the meringue of a lemon meringue pie.
This was our dessert for dinner club. Rose Thill prepared it beautifully and used whole milk instead of the classic heavy cream to save us a lot of calories. The fresh vanilla bean seeds made it delish! It was also very beautiful! Rose added the raspberries for color. Bon Apetit!
Looks delish! and such a simple ingredients Thanks Nina.
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