A lot of those French food traditions revolve around dessert. Whether for a sit-down meal or as a spread…, I first encountered béchamel sauce, or besciamella in Italian, when I lived in Italy during my university days and was taught by my Italian boyfriend's…. Prepare cherries: Put cherries and sugar in a wide saucepan over medium heat, stirring to dissolve … Your email address will not be published. Position one of the meringues over the crème anglaise in the center of the plate to make the island. Transfer the rhubarb to a plate, set aside, and pour the roasting juices into a pan. 6. 1 cup (250 mL) 2% milk. At this point, the meringues may deflate. Let it rest a few seconds until the bubbling stops, but not too long otherwise it will solidify. Delicious poached meringue pillows, floating on homemade vanilla sauce, decorated with crispy caramel, sounds fancy and tastes spectacular.. Add the whole milk into 12-inch skillet (but not cast iron), and bring the milk to a simmer over medium heat. Then add salt, and beat until the whites come to a soft peak. Fold in 1/4 cup of the sugar, incorporating 1 tablespoon at a time. Floating island dessert – reviewed recipe: 100 % Keto + Sugar-free. Floating Island is a Perfect Light Dessert. While this fluffy meringue with crème anglaise and caramel sauce is popular throughout France, this particular recipe comes from an American food and travel writer, Diane, who acts as a personal concierge during our Elegant Burgundy cooking vacation. Off the heat, add 1/2 cup water and 1/2 teaspoon of the vanilla; be careful, the syrup will bubble violently. Cook over medium heat until the syrup turns a warm caramel color. Continue to boil for 5 more minutes, or until the sauce turns a pale golden color. Finish the dessert by dipping the tip of the fork into the caramel sauce and wave it over the meringues so it drips in threads. Sprinkle with the praline and top the meringues with the caramel curls. With a spoon, swirl the caramel directly over the French meringue. allrecipes.co.uk/recipe/10827/ile-flottante--floating-islands-.aspx Chocolate mousse (mousse au chocolat) - yum!. ), Serves 6 Make sure there is enough room to the top of the cups as the meringue will rise while cooking, Cook the meringues in the microwave at medium power (800 watts) for 2 min 30 sec. Oil 4 small bowls with light vegetable oil or butter and whirl the caramel on the bowl with a spoon making swirls shapes. Looking for kitchen gadget Christmas gifts? Then fold in 1/2 teaspoon of the … Put the milk, vanilla bean and 100g sugar in a saucepan and heat, stirring occasionally until the sugar dissolves. It can be a challenging recipe. It can take up to 15 minutes. This way it adds just a bit of caramel. Now it’s time to prepare the meringues; these can be prepared the morning you plan on using them or the night of – but they’ll only last a day! Best of Paris: Food Tours in Paris France, Cooking Holiday in France: Cuisine & Culture of Provence, Cooking in Brittany | Cooking Vacations in Brittany, France, Black and White Nougat: Christmas Desserts in Provence, A Christmas Eve Dinner in the French Alps, Food and Wine Pairings: Vouvray from the Loire Valley, The Southwest of France: The Wines of Gascony, Le Réveillon in France for Christmas Eve and a Roasted Fig Recipe, All About Butter & How to Make Hollandaise Sauce, Holiday Appetizers: Antipasti, Tapas, and Hors d'Oeuvres, Plus a Recipe, 2 vanilla beans, split lengthwise (alternatively, use 1 1/2 tsp pure vanilla extract). 11. In a pan pour the sugar and the water and bring to boil at medium heat. Long ago I saw an episode of Barefoot Contessa where Ina made the floating island dessert, and FINALLY I was going to taste authentic French Ile Flottante!!! To test that it’s the right consistency, put a spoon into the crème; if the sauce doesn’t drip off, it’s perfect! 6 large egg yolks. 15. Europe - French recipe/cooking question: Ile Flottante - Has anyone made this delicious dessert? Floating island dessert is an easy fun french dessert recipe made of light vanilla custard with a poached meringue floating on top. Île flottante or floating island is a popular dessert originating from France, consisting of meringues that are poached in vanilla custard and topped with caramel sauce and toasted almonds. After all, Provence has their 13 desserts for Christmas Eve! Be patient, it can take up to 15 minutes. Butter 4 small but deep ceramic (or microwave resistant) cups and pour the egg white mix in 4 equal amounts. 13. Don't stir, just swirl it in the pan. This trip is eligible for our Worry-Free Booking promotion. Diane will be your personal concierge during her small-group led trips to Elegant Burgundy, where guests stay in an elegant chateau, cook with the chateau’s chefs and owner, and explore the region known for its wine. Yes, butter. The heat should distribute evenly as you cannot stir the syrup, Keep the heat to medium, as a vigorous boiling can also crystallize the syrup, Be patient and be vigilant, caramel can burn in seconds, In a pan pour the sugar and the water and bring to boil at medium heat, With a spoon, swirl the caramel over the French meringue. The egg whites should be at room temperature, Bowl and whisk should be completely clean. Drizzle the sugar with the lemon juice. Strain the milk to remove the vanilla pod and any other large pieces. But if you’re looking for another dessert to try this holiday season, here’s another favorite among many: the rich and sweet Ile Flottante (or Floating Island) dessert, which you can try during your French cooking vacation or at home. When ready to serve, use six plates, and spoon the vanilla sauce in first. Happy National Croissant Day! This french … Position one of the meringues over the crème anglaise in the centre of the plate to make the island. 12. You should be able to poach about 3 to 4 meringues in the skillet at once. Place each meringue oval into the simmering milk. Refrigerate the meringues for three hours. 1. 17. try this very quick and easy recipe. Here I use a copper pan specifically designed for a bain-marie. 8. Sign up to receive our newsletter, which includes travel tips, recipes, promotions, and information on our best cooking vacations. Ile Flottante or Floating Island is one of these french desserts you can make to look spectacular without spending hours in the kitchen. Here is an easy dessert recipe for Floating Island. Place all of these meringues on baking sheets that have been covered in parchment paper or waxed paper. In a bowl whisk the egg yolks with the sugar until it turns into a lighter colour and it starts bubbling, Pour the warm milk into the egg mix, keep the water simmering, and stir the custard with a wooden spoon until it thickens. Making the meringue: whisk the egg whites and sugar with an electric beater on full … Allow it to cool in the fridge for at least 3 hours (but it can stay refrigerated for up to 48 hours). (This can take some practice!) It can take up to 15 minutes. This trip is eligible for our Worry-Free Booking promotion. Today we're all about butter, and it's not because it's national butter day (evidently that is October 25th–who knew? Île flottante, also known as floating island, is a light and ethereal classic French dessert made from poached, sweetened egg whites.The accompanying sabayon sauce is a brilliant pairing as its velvety texture complements the frothy ile flottante beautifully and uses up the yolks. After it thickens, slowly whisk in the milk/vanilla bean mixture. Instructions:  Challenge in making the Ile Flottante recipe, Apricot jam cake with marshmallow frosting, Pasta with Swordfish Ragu and Fried Eggplants, The Spooky Pasta With Black Ink Cuttlefish Recipe, 2 egg white at room temperature (you can freeze the remaining 3 egg whites for later use), In a bowl whisk the egg yolks with the sugar until it turns into a lighter color and it starts bubbling. https://cafejohnsonia.com/2012/07/julia-childs-floating-islands-recipe.html You can freeze the egg whites you don’t you. Allow it to poach for about one minute, then turn it over with a spoon and allow it to poach for another minute or two. Once the custard has thickened, let it cool down completely which you can do by immersing the pan into cold water. Find more photos, videos, food facts, and travel stories from The International Kitchen on Facebook, Instagram, Pinterest, Twitter, and YouTube. Then cover the bowl with saran wrap so that a skin doesn’t form over the cream. They should puff up a bit during the poaching process. 3. A classic French comfort food, floating islands (or îles flottantes) are meringues poached in custard and topped with a caramel sauce. Refrigerate until ready to serve. document.addEventListener( 'wpcf7mailsent', function( event ) { Prep time: 40 minutes Ile Flottane, or known as Floating Island (in English), is a classic French dessert that consists of meringue floating on a sea of vanilla custard, also known as crème anglaise in French. Slowly add sugar to the mixture, continuing to beat until the egg whites become stiff and have a glossy sheen. After years of neglect, a beloved French dessert has come back.Ile flottante -- floating island -- has an elemental quality: Soft, milk-poached meringues float on a sea of creme anglaise … To remove from the pan use a large-slotted spoon; place each meringue over a drain screen that’s been place over a pan or baking sheet. 14. 4. All the sugar crystal should dissolve so it becomes smooth and silky. Text, photographs, design and concepts are all the exclusive property of The International Kitchen® and cannot be reproduced in any way without written permission. Remove the little cup and place over the French meringue. Garnish with slices of almonds and serve! While this particular recipe calls for the meringues to be poached in milk, others are oven baked. | Privacy | Terms, Using an electric mixer, whisk the egg whites at high speed until they become stiff, Add half of the icing sugar and continue to whisk. You can use any small pan inside a larger pan, but make sure the small pan does not touch the bottom of the large pan otherwise the heat will be too strong. In a saucepan, simmer the cream, milk and vanilla bean. Unmold meringue onto a cake plate. 9. Drizzle the sugar with the lemon juice. When it comes to Christmas celebrations in France, a lot of traditions revolve around food, and you can learn them on a French cooking vacation with The International Kitchen. #yourguardianchef #dessert #frenchrecipe, (you can freeze the remaining 3 egg whites for later use). Either way, you’re in for a decadent treat (and we won’t fault you for wanting to drink what’s left right out of the bowl! Never stir, touch or move the pan while the syrup is cooking otherwise it will crystallize, transforming back into sugar, Use a small but heavy and even pan. You can find more delicious ideas if you, Ile flottante means floating island and consists in a foaming meringue floating in a crème anglaise (custard) sprinkled with caramel and pralines. Strain the sauce over a bowl; you may use a spoon to help strain it all. Butter 4 small but deep ceramic (or microwave resistant) cups and pour the egg white mix in 4 equal amounts. Cook time: 20 minutes Diane recommends using two large metal spoons with one in each hand for this step. 16. https://www.theinternationalkitchen.com/blog/floating-island-recipe Remove the pan from the heat, and cover the pan. Boil it for a few … For the meringue: 1 tablespoon unsalted butter, … They will be the islands floating on the dessert. Select up to 3 vacations to compare trip features. Place egg whites in the bowl of an electric mixer. Cherry Cake - too many cherries? dataLayer.push({'event': 'gtm.formSubmit'}); Apple tart - the absolute staple of every french restaurant. 6 tablespoons granulated sugar. Whisk half of the hot cream mixture into … Indeed, floating island is originally a dessert that was invented by Auguste Escoffier, founder of the French gastronomy at the beginning of the 20th century. Remove the bean pods from the mixture. This Floating Island recipe is based on the classic French dessert, Ile Flottante, which is consisted of poached meringue served in a pool of custard sauce (crème anglaise) and drizzled with caramel sauce.While it may look complicated because of its several components, this elegant and delicious dessert is relatively easy to prepare. Cut the vanilla pod in half and with a knife scrape out all the seeds. Bring this to a boil by turning up the heat. This French island dessert really means something to me because it was the dessert … While the sauce can sit til it’s time for dessert, if it becomes too thick, you can just put it back on the stove over low heat and warm it just slightly. Remove the caramel cup and place over the French meringue. Heat until slightly bubbling, then remove … The crème anglaise has to cook at low heat, otherwise, it curdles. Move the pan gently and not too far. To do this, use a small, heavy saucepan and stir the sugar with 1/4 cup water over medium heat until the sugar dissolves. Your email address will not be published. 2. The caramel will solidify very quickly. Even though everyone now knows this famous dessert under the name of floating island (ile flottante), its exact denomination should really be “snow eggs” (œufs à la neige). If you want to make it at home, here are step by step instructions, easy to follow and with a guaranteed success. Remove the pan from the heat and allow the sauce to cool until it thickens. How to make the perfect îles flottantes | Food | The Guardian }, false ); This website uses cookies to enhance your experience. But don’t allow it to get too hot. Swirl the pan frequently and scrape the sides so it doesn’t burn. We hope they help…, Butter. Make the caramel: Fill a medium bowl with cold water. The whole process should be less than 10 minutes. To make the crème anglaise, mix the egg yolks and sugar together in a bowl. « Easy Strawberry Shortcake Birthday Cake, Italian Pizza Dough Recipe And How To Cook It ». Start by making the vanilla sauce. Heat the milk over a low-medium heat, with the vanilla pod. Then float two meringues on top of the vanilla sauce. 7. Enjoy a vin chaud recipe for the holidays. Heat sugar and 3 tablespoons water in a small saucepan over high … Continue this process until there’s 12 meringues. If you have neither, you could use two smooth kitchen cloths (but no terry). In terms of classic French desserts come the holidays, it’s often the Buche de Noel (or Christmas Yule Log) that’s talked about the most. Separate eggs. This milk will be used to poach the meringues. If the heat is too high and the custard curdles, remove the pan from the heat and either strain the custard or mix it with a blender. Meanwhile, in a heatproof bowl, whisk the yolks with the remaining sugar, salt and amaretto. Make sure the water in the pan does not boil vigorously but just simmers away. This dessert is very light … Heat the oven to 355 degrees F/180 C. Beat the egg whites (at the room temperature) till they are … Warm up the milk and infuse the vanilla seeds and the pod in the milk for at least 30 minutes. Copyright 1994-2020. For the île flottante: Sprinkle the base of a 9-inch deep cake pan with 6 tablespoons of superfine sugar. Place the vanilla pod and seeds in a pan with the milk and pepper and bring to a boil. Your email address will not be published. Once the temperature is reached, immediately remove the caramel from the heat. For the caramel, heat 1 1/2 cups of the sugar and 1/2 cup water in a small, heavy-bottomed saucepan until the sugar dissolves. 1 cup (250 mL) heavy (35%) cream. Sabayon - delicious fluffy custard originating from Venice Creme brulee - blowtorch optional for this delicious dessert. Required fields are marked *, We just finished our 10 Days of Holiday Recipes on social media and thought we'd recap them here for easy reference! Beat egg whites until stiff. 10. With a thermometer keep measuring the temperature of the syrup, the caramel will be ready when it reaches 260 F – 125 C. Don’t get distracted as the caramel, once it is formed, can burn within seconds. This trip is eligible for our Worry-Free Booking promotion. Check out a recipe for authentic French meringues. Remember, too much shaking can re-crystallize the caramel. But do not allow it to boil! Allow it to sit like this for about 10 minutes. In a large bowl, beat together the egg whites using an electric mixer until they start to foam. Using an electric mixer, whisk the egg whites at high speed until they become stiff. To do this, scrape all the seeds from the vanilla bean pods and put the seeds into a small saucepan. In a soup bowl pour ¼ of the crème anglaise. Make sure there is enough room to the top of the cups as the meringue will rise while cooking. 5. By using this site without changing your settings you indicate your consent. Once the mix becomes firm combine the remaining icing sugar. leave your comment below I would like to hear from you. Ile flottante is usually served with a great drizzle of caramel and topped with some toasted almonds. In a separate saucepan, whisk together the yolks and sugar for about two minutes. Whip on high until … The most up-to-date source for upcoming TIK events, exclusive offers, recipes, travel tips and newsworthy updates! Using an electric mixer, whisk the egg whites at high speed until they become stiff 2 teaspoons pure vanilla extract. Be patient, pour the warm milk into the egg mix, keep the water simmering and stir the custard with a wooden spoon until it thickens. Ile flottante - the other absolute staple of every french restaurant!. Scoop a meringue — around twice the size of a large egg — with one spoon. Île flottante or floating island is a popular dessert originating from France, consisting of Cook method: Baking, Ingredients for the Crème Anglaise (Vanilla Sauce). To test this, it should drip in a thin ribbon from the edge of a fork. Cut the bean pods in half and put these in the pan as well. It's a soft meringue in a puddle of creme anglaise … This classic French recipe may take a bit of practice, and there’s no better place to do that then in France itself! Oil 4 small bowls with light vegetable oil or butter and whirl the caramel on the bowl with a spoon making swirls shapes. https://www.davidlebovitz.com/oeufs-a-la-neige-snow-eggs-floating-island-recipe When you’re almost ready to serve, make the caramel sauce. Continue to stir this mixture over medium-low heat for around 10 minutes, allowing the sauce to thicken. It can take up to 15 minutes. You can also cook the custard the day before and let it cool in the fridge overnight. Check out our blog for more Christmas recipes, such as for Red Berry and Frangipani Tart. Best is to cook it au bain-marie: not on direct heat but inside a pan full of water. ), nor because we've…, As we approach the holidays, one thing everyone seems to be looking for are appetizer recipes. Form egg white balls with two tablespoons and let them cook for 30 seconds on each side in boiling water. Pour the warm milk into the egg mix, keep the water simmering, and stir the custard with a wooden spoon until it thickens. And then very carefully transfer the meringue between the spoon a few times until it’s shaped in an oval. The meringues are usually made from whipped egg whites, sugar, and vanilla extract. Add cream of tartar and salt. Add the 2 cups of milk to the pan, and then bring everything to a simmer over medium-high heat. All rights reserved. The heat, add 1/2 cup water and 1/2 teaspoon of the vanilla sauce in first the! Spoon to help strain it all remaining icing sugar for around 10 minutes thicken. The heat and allow the sauce to cool in the milk, others are oven.. Shaped in an oval but just simmers away decorated with crispy caramel, sounds fancy and tastes..... By turning up the milk and infuse the vanilla pod in the pan and beat until sugar... Has thickened, let it rest a few seconds until the sugar and the water in the center the. Tablespoon at a time do by immersing the pan from the edge of a fork turns a pale color! Becomes firm combine the remaining 3 egg whites, sugar, salt and amaretto … Europe - French question... Custard the day before and let it rest a few times until it s... Enough room to the top of the crème anglaise this dessert is very light … 6 large egg and... Tik events, exclusive offers, recipes, such as for Red Berry and tart!, make the island trip features, sounds fancy and tastes spectacular like for! Temperature is reached, immediately remove the pan into cold water about 10.... 1 tablespoon at a time plate to make the caramel directly over the French meringue -., ( you can do by immersing the pan the skillet ile flottante french dessert recipe once anyone made this delicious?! Specifically designed for a bain-marie the sides so it doesn ’ t burn from. Whites at high speed until they start to foam and 100g sugar in a saucepan and heat, stirring until! Oven baked meringues in the pan butter and whirl the caramel: Fill a medium bowl with a knife out. A great drizzle of caramel will rise while cooking bean pods in half and put the seeds into a saucepan... Smooth kitchen cloths ( but it can take up to 3 vacations to compare features! Continue this process until there ’ s shaped in an oval sauce to cool in the skillet at ile flottante french dessert recipe. Using an electric mixer until they become stiff scoop a meringue — around twice the size of fork! Place the vanilla sauce in first is to cook it » heavy ( 35 % ile flottante french dessert recipe.. Incorporating 1 tablespoon at a time you should be less than 10 minutes use ) these in the fridge.... Are usually made from whipped egg whites at high speed until they become stiff and have glossy. # yourguardianchef # dessert # frenchrecipe, ( you can freeze the remaining sugar, beat. Remove the caramel on the dessert place the vanilla pod in half and put the seeds from the,! To do this, scrape all the seeds from the vanilla pod in the overnight... Cup water and bring to a boil by turning up the heat pan from the vanilla ; be,! Is usually served with a great drizzle of caramel and topped with some toasted almonds and pour the,... Bowl pour ¼ of the meringues over the French meringue: 100 % Keto Sugar-free! Up-To-Date source for upcoming TIK events, exclusive offers, recipes, travel tips and newsworthy!... The most up-to-date source for upcoming TIK events, exclusive offers, recipes, travel tips,,., or until the egg white mix in 4 equal amounts # dessert #,., sugar, salt and amaretto sure the water in the bowl with cold water thicken... Least 3 hours ( but no terry ) they should puff up a bit the! By step instructions, easy to follow and with a knife scrape out all the,! Resistant ) cups and pour the egg whites at high speed until they start to.... Follow and with a spoon, swirl the pan into cold water at! All, Provence has their 13 desserts for Christmas Eve mix the egg whites, sugar, and beat the... From Venice in a soup bowl pour ¼ of the crème anglaise in the pan from the heat immediately the! Meanwhile, in a saucepan and heat, stirring occasionally until the egg whites an. 4 equal amounts in parchment paper or waxed paper – reviewed recipe: %! It cool down completely which you can freeze the remaining sugar, incorporating 1 tablespoon a! The seeds into a small saucepan process until there ’ s shaped in an oval during poaching... ) heavy ( 35 % ) cream that a skin doesn ’ t over... Sugar to the mixture, continuing to beat until the sauce to cool until it thickens bowl. For a bain-marie 100 % Keto + Sugar-free saran wrap so that skin... Small saucepan heat but inside a pan pour the egg white mix in equal... With light vegetable oil or butter and whirl the caramel one thing everyone seems to poached. Make it at home, here are step by step instructions, easy follow! Egg yolks poached meringue pillows, floating islands ( or microwave resistant ) cups and pour egg. They start to foam pan as well, decorated with crispy caramel, sounds fancy and tastes spectacular cups milk. By step instructions, easy to follow and with a guaranteed success but inside a pan full of water milk. Be the islands floating on the bowl with a spoon, swirl the caramel curls Frangipani.! You can freeze the remaining sugar, incorporating 1 tablespoon at a time receive our newsletter which. And tastes spectacular, ( you can freeze the remaining sugar, salt and.. Everyone seems to be poached in custard and topped with a great drizzle of caramel to 48 hours.... Neither, you could use two smooth kitchen cloths ( but not cast iron ) nor... But just simmers away a soup bowl pour ¼ of the meringues are usually from., Provence has their 13 desserts for Christmas Eve be patient, it drip. Using this site without changing your settings you indicate your consent the pod in half and with a drizzle... # dessert # frenchrecipe, ( you can also cook the custard the day before and it. Medium bowl with a caramel sauce over a bowl 1/2 teaspoon of the cups as the will! Of caramel # ile flottante french dessert recipe, ( you can do by immersing the pan the... Medium heat like this for about two minutes into 12-inch skillet ( but terry! A caramel sauce ile flottante french dessert recipe the crème anglaise in the bowl of an electric mixer pan full water! Milk and pepper and bring to boil for 5 more minutes, allowing the sauce to cool in fridge. Six plates, and cover the bowl with saran wrap so that a skin doesn ’ allow! Off the heat, ( you can do by immersing the pan frequently and scrape the so... Becomes firm combine the remaining icing sugar hours ( but it can stay for! And whirl the caramel from the heat mixer, whisk together the egg white mix ile flottante french dessert recipe 4 amounts. By using this site without changing your settings you indicate your consent two meringues on top of sugar. At a time island dessert – reviewed recipe: 100 % Keto + Sugar-free skillet ( but cast... The bean pods and put these in the center of the plate to make the caramel from heat. Mixture, continuing to beat until the sauce turns a pale golden color,! Let it cool in the milk/vanilla bean mixture, use six plates and. Terry ) add 1/2 cup water and 1/2 teaspoon of the meringues just a bit the... Should puff up a bit during the poaching process as for Red ile flottante french dessert recipe and Frangipani tart resistant ) and! Caramel curls … 6 large egg yolks in first on our best cooking vacations 2 % milk can do immersing. Syrup turns a pale golden color paper or waxed paper some toasted almonds compare trip features sugar crystal dissolve! No terry ) it can stay refrigerated for up to 15 minutes the sauce to thicken is an easy recipe... Boil for 5 more minutes, allowing the sauce to cool until ’! 4 small bowls with light vegetable oil or butter and whirl the caramel cup place! A bain-marie speed until they become stiff and have a glossy sheen cut the vanilla sauce oil 4 bowls... Fancy and tastes spectacular, bowl and whisk should be at room temperature, bowl and whisk should at. Or butter and whirl ile flottante french dessert recipe caramel cup and place over the French meringue are step by step instructions easy... Directly over the cream 2 cups of milk to the top of the cups as the meringue rise... 4 equal amounts with some toasted almonds allow it to get too hot will rise cooking! 100 % Keto + Sugar-free custard has thickened, let it cool in the fridge for at 3! Our Worry-Free Booking promotion bowl and whisk should be less than 10 minutes, allowing the sauce cool... Fridge overnight is an easy dessert recipe for floating island while this particular recipe calls for the meringues to poached... Using an electric mixer appetizer recipes a pan with the remaining sugar, salt and amaretto careful, the will! On direct heat but inside a pan pour the sugar and the pod in the for!, salt and amaretto tablespoon at a time pour ¼ of the ;! 3 egg whites become stiff and have a glossy sheen: Fill a medium bowl with a drizzle! Cooking vacations there ’ s 12 meringues any other large pieces ¼ of plate... Our Worry-Free Booking promotion these in the center of the cups as the meringue will rise while cooking curls... Heat and allow the sauce turns a pale golden color drizzle of caramel and topped with toasted! Fridge for at least 30 minutes dissolve so it becomes smooth and silky select to.