Meringue ‘Floating Island’: A Flight of Fancy

The spectacular floating island served at Lunaria Bistro in West Los Angeles is unlike any you’ve ever seen. That’s because the presentation is a flight of fancy from the imagination of Bernard Jacoupy, owner/operator.

The handiwork, however, is that of French chef Dominique Chavanon, formerly with Le Meridien in Newport Beach, and his pastry chef, Paul Sloan, an American.

By definition, “floating island” is made of meringue formed into egg shapes (using two spoons) and served “floating,” like islands, in a sea of creme Anglaise. Floating island might include a topping of liquid caramel, but that is optional. Nuts and other garnishes are also optional.

Jacoupy’s interpretation of floating island is easier to handle. The meringue is baked in a terrine over hot water, much like a souffle or custard pudding. You can purchase a terrine at any cookware store and use it to make pate, mousses, flans, pudding or angel food cake.

Slices of any size desired can be cut from the meringue loaf. At Lunaria the slabs served are enormous blocks that seem to rise from a pool of creme Anglaise . Some of the sauce is also served separately .

Jacoupy’s floating island is a host’s dream because the meringue loaf and the sauce can be made separately several hours--or even a day--in advance. Here’s how.

LUNARIA’S FLOATING ISLAND

7 egg whites

1/2 cup granulated sugar

Honey Anglaise Sauce

Toasted almonds

Caramel

Beat egg whites until foamy. Slowly add sugar, beating until meringue forms soft peaks. Turn into buttered (12x4 1/2x3-inch) rectangular terrine mold. Place terrine in another pan filled halfway with hot water and bake at 250 degrees 50 to 60 minutes. When cooked, loosen sides with spatula and unmold floating island onto cooling rack placed on tray. Trim edges. Cool.

Pour some Honey Anglaise Sauce in bottom of serving platter. Carefully slide floating island onto center of plate, using 2 spatulas. Sprinkle with toasted almonds as desired and drizzle with Caramel. Cut floating island into slices to serve. Pour remaining Honey Anglaise Sauce in dessert sauce boat and serve with floating island.

For individual servings, cut floating island into 2-to 3-inch blocks. Pour Honey Anglaise Sauce onto plate. Place 1 block floating island in center of plate. Sprinkle with toasted almonds. Drizzle with Caramel. Makes 4 to 8 servings.

Honey Anglaise Sauce

1 cup half and half

1/2 vanilla bean

1/4 cup honey

3 egg yolks

Combine half and half, vanilla bean and honey in saucepan. Bring to boil. Beat egg yolks in bowl with 1/4 cup hot honey mixture. Return to saucepan and heat 1 minute, stirring. Place pan over ice and stir until cool. Strain and chill 1 hour.

Caramel

1/2 cup granulated sugar

1/2 cup water, about

Heat sugar and water over low heat until mixture comes to boil and sugar is dissolved. Increase heat to high and cook until mixture becomes caramel color. Do not allow to scorch. Remove from heat at once. If mixture hardens, return to low heat to dissolve.