This preparation, invented by the great cook Auguste Escoffier at the end of the 19th century, is very frequently confused with eggs in snow.
They are actually very different.
The floating island consisting of a Savoie biscuit, apricot jam, whipped cream and custard.
There is no egg white.
Recipe :
- 1 cookie from Savoie (or a stale brioche)
- 5 cl of kirsch
- 5 cl of maraschino (cherry liqueur)
- 1 jar of apricot jam
- 20 gr of raisins
- 20 gr of flaked almonds
- 20 gr Chantilly cream
- 50 cl of custard
- 20 gr of
sliced
pistachios
Cut the Savoie biscuit into slices / sprinkle with apricot jam, raisins and almonds / Stack the slices and cover them with Chantilly cream / Sprinkle with slivered pistachios and serve with custard.