Comments on: Monet for Dessert, or ‘Ile Flottante’ http://www.elizabethnew.com/2010/03/23/monet-for-dessert-or-ile-flottante/ French Affaires Weekly Thu, 12 Jan 2012 14:37:32 +0000 http://wordpress.org/?v=2.8.4 hourly 1 By: Sherrie Spohn-Lind http://www.elizabethnew.com/2010/03/23/monet-for-dessert-or-ile-flottante/comment-page-1/#comment-164 Sherrie Spohn-Lind Thu, 01 Apr 2010 18:31:09 +0000 http://www.elizabethnew.com/?p=305#comment-164 I rely on the recipe found in Basic French Cookbook: Techniques of French Cuisine by Louis Diat (formerly of the Ritzfirst issued in 1961 (my copy, the 5th edition, was given to me by my mother in 1981) by Gourmet. The recipe suggests the optional inclusion of roasted almonds or pounded almond praline in the meringue; whole toasted almonds serve as an embellisment. The haystack shape is most original - I have never seen this before! I rely on the recipe found in Basic French Cookbook: Techniques of French Cuisine by Louis Diat (formerly of the Ritzfirst issued in 1961 (my copy, the 5th edition, was given to me by my mother in 1981) by Gourmet. The recipe suggests the optional inclusion of roasted almonds or pounded almond praline in the meringue; whole toasted almonds serve as an embellisment.

The haystack shape is most original – I have never seen this before!

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