Île flottante with hazelnut and honey

This dessert recipe is a variation on the classic île flottante (literally: floating islands of cooked meringue on a milk-based crème). Here, hazelnut praline-flavoured meringue is cooked in milk. It's combined with a crunchy pecan and honey mousse to complete the sensory experience.


Created by
  • Lieven Lootens - Callebaut® Ambassador and owner of 't Aards Paradijs Belgium

Floating praliné islands

Ingredients Preparation
  • 2piece(s)
    egg white

Beat to a foam

  • 50g

Add the sugar and continue to beat until soft peaks form.

  • 30g
    Fine Hazelnut Praline
  • 100ml
    Pedro Ximénez sherry

Carefully fold in, using a spoon, and poach the quenelles in 100 ml Pedro Ximenez sherry (or a sweet sherry).

Honey mousse

Ingredients Preparation
  • 36g
    gelatin leaves

Soften and stir.

  • 100g

Heat gently and carefully fold in.

Pecan nuts

Ingredients Preparation
  • 200g
    pecan nuts
  • 80g
  • 40g


  • 1spoon(s)
    sweet sherry


Gold stroke

Ingredients Preparation
  • 10g
  • 5g
    inverted sugar syrup
  • 1g
    gold powder

Mix everything together and use to create decorations on the plate.
TIP: Mycryo can also be used.

Finishing and presentation

Arrange as shown in the photo.

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