Food & Cooking Recipes Dessert & Treats Recipes Ile Flottante 2.7 (18) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 13, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 Our "floating island" is a shimmering meringue that's baked in a charlotte mold and surrounded by creamy pistachio custard. A tangle of crisp, pale-gold spun sugar is the finishing touch. Ingredients Unsalted butter, for mold and parchment 5 large egg whites, room temperature ¼ teaspoon cream of tartar ½ cup sugar Pistachio Creme Anglaise Spun-Sugar Crown Directions Preheat oven to 350 degrees with rack in lower third. Butter a 4 1/4-cup charlotte mold; set aside. Put egg whites into the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed until frothy. Beat in cream of tartar. Gradually add sugar and beat until stiff and shiny, 8 to 10 minutes. Transfer meringue to prepared mold. Tap it on counter to remove air pockets. Butter a round of parchment; place, buttered side down, over meringue. Put mold in a medium saucepan; transfer to oven. Carefully pour hot water into the pan to reach halfway up the side of the mold. Bake until meringue is puffed slightly over top of mold, 10 to 12 minutes. Transfer mold to a wire rack; remove parchment. Let cool 30 minutes. Meringue can be refrigerated in the mold up to 1 day. To serve, unmold onto a platter; drain any liquid. Spoon creme around meringue, and top with sugar crown. Rate it Print