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The earliest known English language reference to the dessert is in The Art of Cookery Made Plain and Easy (1747) by Hannah Glasse.Her recipe, entitled The Flooting Island [], is made with sweetened thick cream, sack and lemon peel whipped into a froth, then layered with thin slices of bread alternating with jelly, piled high with the stiffened froth.
For their technical challenge, the bakers were required to prepare, in 1 + 1 ⁄ 2 hours, six floating islands using Mary Berry's recipe. For the show-stopper, the bakers were set the task of making twenty-four petit fours, twelve biscuit based, twelve sponge based, to be finished in three hours.
Floating island – Dessert made with meringue and crème anglaise; Kouign-amann – Breton pastry; Macaron – Sweet meringue-based confectionery; Marjolaine – Layered dessert cake; Mousse – Soft creamy prepared food using air bubbles for texture
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Most of the recipes were for elegant desserts, like floating island, [9] puff pastry and rose cake, along with main course dishes like catfish fricassee, [10] Irish potatoes with cod, [9] and sweet onion custard, containing none of the soul food traditionally accepted as Southern cuisine. [7]
A floating island is a mass of floating aquatic plants, mud, and peat. Floating island may also refer to: Very large floating structure, a real or fictional artificial floating "island" Floating island (fiction), the concept in fiction; Floating island (dessert), a French dessert; The Floating Island, a 1673 novel by Richard Head
In the Cambridge World History, which you cite, floating island was part of "one dinner on record" (one!) which included "ham, turkey, chicken, duck, corned beef, fish, sweet potatoes, 'Irish' potatoes, cabbage, rice, beets, 8 pies, syllabub, jelly, 'floating islands', and preserves." (p. 1312) It mentions all these foods as an example of the ...
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