Salted Caramel Floating Islands
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
You know how everyone loves a fancy dessert that looks impressive but tastes even better? This salted caramel floating islands recipe is exactly that. With just 20 minutes of prep and 25 minutes in the oven, you can create something that feels restaurant worthy without spending hours in the kitchen. The vanilla ice cream base is packed with calcium for strong bones, while the rich salted caramel adds that irresistible contrast of sweet and savory. Best of all, this dessert uses simple pantry staples, so you won't need to hunt down anything exotic. Trust me, your guests will be absolutely amazed.
Ella x
Ingredients
- 200 gall-purpose flour(for meringue)
- 300 ggranulated sugar(for caramel and meringue)
- 2 eggeggs
- 1 gsalt(for caramel)
- 100 gunsalted butter(for caramel)
- 200 mlheavy cream(for ice cream)
- 1 mlvanilla extract(for ice cream)
- 1 gflaky sea salt(for caramel)
- 50 gcocoa powder(for dusting)
- 1 gmeringue powder(for meringue)
- 1 litervanilla ice cream(for serving)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350±02´F). Line a baking sheet with parchment paper.
Tip: Use a thermometer to ensure accurate temperature.
- 2
In a medium bowl, sift together the flour, sugar, and meringue powder.
Tip: This will help incorporate air and ensure even cooking.
- 3
In a separate bowl, whisk together the eggs and butter until pale and thick.
Tip: This will help create a stable meringue.
- 4
Add the granulated sugar to the egg mixture and whip until stiff peaks form.
Tip: This will help create a light and airy meringue.
- 5
Sift the flour mixture into the egg mixture and gently fold until combined.
Tip: Be careful not to deflate the meringue.
- 6
Transfer the meringue mixture to a piping bag fitted with a large round tip.
Tip: This will help create smooth and even peaks.
- 7
Pipe the meringue onto the prepared baking sheet in 4-6 peaks, leaving about 2 cm of space between each peak.
Tip: Use a spatula to shape the peaks into desired shapes.
- 8
Bake the meringue for 15-20 minutes, or until dry and crisp.
Tip: Check for doneness by gently tapping the meringue.
- 9
In a small saucepan, combine the heavy cream, butter, and salt. Heat over medium heat until the butter has melted.
Tip: Whisk constantly to prevent scorching.
- 10
Bring the mixture to a boil, then reduce the heat and simmer for 5-7 minutes, or until the caramel has thickened.
Tip: Whisk constantly to prevent scorching.
- 11
Remove the saucepan from the heat and stir in the vanilla extract.
Tip: This will help balance the flavors.
- 12
To assemble, place a scoop of vanilla ice cream in the bottom of a glass, followed by a meringue peak, and drizzle with salted caramel.
Tip: Drizzle the caramel in a zig-zag pattern to create a visually appealing design.
- 13
Dust the top of the meringue with cocoa powder and flaky sea salt.
Tip: This will add a touch of elegance to the dish.
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