The name of this light and impressive dessert is true to its appearance. First, you prepare a Crème Anglaise*, nice and delicate. Then, you bake a batch of meringue in caramel*, light and fluffy. Finally, you assemble your island, and you watch it float! A classic in French bistros, and a beautiful, unique, perfect dessert after a heavy meal.

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(*) Recipes for Crème Anglaise and Caramel on this Web Site