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A light dessert of stiffly beaten, sweetened egg white mounds that have been poached in milk. These puffs are then floated in a thin custard sauce. The dessert is also known as oeufs à la neige, "snow eggs."
In France, île flottante (floating island) is liqueur-sprinkled sponge cake spread with jam, sprinkled with nuts, topped with whipped cream and surrounded by a pool of custard.