How to make Floating Island -

Meringue quenelles cooked in hot custard and served strawberry syrup.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Milk (दूध), Fresh cream (ताज़ी क्रीम )

Cuisine : French

Course : Beverages

For more recipes related to Floating Island checkout Falooda, Thandai, Thandai, Masala Doodh . You can also find more Beverages recipes like Espresso Americano and Cappuccino - SKK Party Punch Kachchi Kairi Slush Brownie Shake

Floating Island

Floating Island Recipe Card


French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Floating Island Recipe

  • Milk 3 cups

  • Fresh cream 4-5 tablespoons

  • Eggs 4

  • Castor sugar 1½ cups + 2-3 tablespoons

  • Vanilla essence 1 1/2 teaspoons

  • Strawberry syrup to serve

  • Strawberries , slit for garnishing

  • Almonds , toasted and slivered for sprinkling

  • Fresh mint leaves for garnishing


Step 1

Heat milk in a deep non-stick pan, add cream, mix and bring the mixture to boil.

Step 2

Break the eggs, one by one, separate yolks from whites and put them in separate bowls.

Step 3

Add castor sugar and vanilla essence to egg yolks and whisk with an electric beater till sugar melts. Add boiling milk mixture gradually and whisk well.

Step 4

Pour this mixture back into the same pan and let it simmer to make custard.

Step 5

To prepare meringue, add a few drops of lemon juice to the egg whites and whisk with an electric beater till light and fluffy. Add remaining castor sugar and whisk well.

Step 6

Make quenelles of the meringue with 2 teaspoons and put into the simmering custard and cook for 2-3 minutes.

Step 7

Put 1 tablespoon strawberry syrup in each serving glass and pour the milk mixture with egg white quenelles.

Step 8

Place a slit strawberry on the rim of each glass, sprinkle some almond slivers and serve garnished with mint leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.