Chapter XX · Entremets (Sweets) · No. 2723
2723—Ile Flottante
Take a stale Savoy biscuit, and cut it into thin slices.
Saturate the latter with Kirsch and Maraschino, coat them with apricot jam, and sprinkle the latter with currants and chopped almonds. Put the slices one upon the other, in suchwise as to reconstruct the biscuit, and coat the latter with a layer of sweetened and vanilla-flavoured Chantilly cream.
Sprinkle the cream with splintered pistachios and currants; set the whole on a tazza, and surround it with vanilla-flavoured English custard, or raspberry syrup.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2723, p. 782. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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