Julia Child's Favorite Dessert is the Floating Island (Île Flottante)

This Julia Child Floating Island (Ile Flottante) recipe from Mastering the Art of French Cooking volume 1. #juliachild #jamieandjulia #antichef #IleFlottante

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Mastering the Art of French Cooking Vol 1 & 2:

[hannahmore]

My grandma made this for me when I was 12! She once taught "Normal School". What we would call home economics today. But more. She was born in 1899 and died on the first day of 2000. Had her foot in three centuries.❤
(ps: I love that saucepan. Want)

[Dak]

You have mastered a lot of French cooking but you have really perfected Julia’s carefree throwing the ingredients around on the counter and floor. She just laughed when it happened.

[Windgoddess]

When making meringue with a mixer, do it on high so it can mix more air in. That’s what makes it puff up and form stiff peaks. It only takes about 5 minutes.

[r.d.]

This channel has one of the best comments sections in YT. Thanks everyone for all the knowledge.

[brianhagerty]

I literally LOL’d at the unmolding of the mini meringue island. It looked like an upside down mushroom. 😜

[Digital_Dreaming_]

My 3yr old and I are watching this right now and he loved your bowl trick lol he says Jamie is his best friend!!! 😅💕

[tommoore]

Thanks! Your videos are addictive. My wife and I must watch and I mean must watch at least several examples of your craziness every day!

[tomwalker]

In her show “the French chef” she discusses cream of tartar. She said that if you use salt and a copper bowl, you don’t need cream of tartar, otherwise you can use it to achieve the same effect, but then you don’t need salt

[martha-anastasia]

I love it when you are nearly speechless it tastes so good.... I bet Julia is giggling 'told you it was worth it '

[beverlys.]

Please tell me I wasn't the only one actually clapping out loud "welcoming the Silver Fox to the set today" - please? Because if I was, clearly I may be too invested in these Great job fellow Canadian!

[mareneaufrance]

I love how Jamie's eye light up when the recipe turns out right, and the food tastes good.

[cpiano]

Normally, this is an everyday family dessert, just prepared a little differently. Usually, the meringues are shaped like large eggs and poached in either water or milk then placed individually over the sauce with slivered almonds over the top and some of the sauce over that. Oeufs a la neige means snow eggs in French. It's easier to make the meringue if the egg whites are at room temperature. I like Julia's version of adding pralines to the meringue. My mom could make this so quick it seems like it came out of nowhere. My other favorite dessert is blancmange. Sure miss my mom's cooking!

[dixietenbroeck]

That *"Little Island"* looks just like a ...
*COOLING TOWER FOR A NUCLEAR POWER PLANT - **_ABSOLUTELY DELICIOUS!_*

_YOUR_ videos, Jamie, are *_THE_** PERFECT COUNTERBALANCE* to the dear, & sadly departed, Julia Child, who also used *_beaucoup d'humour_* when _SHE_ was cooking! Of _ALL_ of her "little gaffs, " my favourite has always been where she accidentally slopped out from her mixing bowl a goodly dollop of nearly liquid ingredients, then solidly affirmed - whilst scooping the spilled matter _BACK_ into her bowl - something along the lines of *"You're **_ALONE_** in the kitchen; NO ONE SEES WHAT YOU DO."* That put me in tears as a young teen - and _IT STILL DOES, _ many decades later!

*Julia, we love you, we miss you, and Jamie here honours you with his shows.* (Is that celestial applause we hear? *IT **_IS!_** IT **_IS!)_*

*_BON APPETIT, _** CHÈRE JULIA!*

Edit: punctuation, only

[brt]

That's odd that the recipe says to add the praline while beating the egg whites. Probably the combination of the nut oil and the mass of the solid nut particles that spoiled the meringue. Glad you worked through it and had a delicious success.

[lcr]

When you ground the pralines, you exposed thousands of facets of the almond, a fatty nut. The almond oil made the egg whites fail, as any fat would. I don't know why this was in the original directions. This is not the first time Julia has had confusing directions, but if you can work past them, she has some great dishes. I enjoy watching your honest struggles and successes as well as the occasional failure. Keep up the good work!

[connieparker]

You are so funny and so real, love love your videos. And love Julia!!!

[Canune]

the small one reminded me of a volcano in its shape. I loved it.

[SandyDiVa]

How does Jamie not have at LEAST a million subs by now? Youtube has some explaining to do! 🤨😂💗

[lavenderbee]

Try folding in the praline mixture carefully by hand after the egg whites are fully beaten. Floating Islands is a killer dessert which hardly anyone makes in 2022. The versions I've eaten are small islands in a sea of custard, never seen the gigantic island before. I applaud you for making these dishes that seem overcomplicated sometimes, bless Julia. What a magical dessert made of basically eggs and sugar. It turned out great!

[kikihammond]

I realize this video is a bit older at this point, but don't be afraid of high speed on your blender. You need a lot of air in egg whites (and warmer- room temp- ones whip better and faster). Get that bad boy on high after the soft peak stage and your egg whites will double in volume and quick