Munster floating islands

Munster floating islands

20 min
5-10 minutes
8 people

Ermitage cheese used : Munster

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  • 200g of Munster Ermitage
  • eggs 4 eggs
  • milk 30cl of milk
  • vin blanc 10cl of dry white wine
  • flour 15g of cornflour
  • cream 5cl of c liquid cream
  • Hazelnuts Some crushed hazelnuts
  • salt Salt
  • pepper Pepper


  1. Separate the egg whites from the yolks.
  2. Melt the chopped Munster cheese with the milk. Mix and season with pepper, add the white wine and leave on a low heat for 5 minutes. Strain the mixture.
  3. Whisk the egg yolks with the cornflour, then pour the hot Munster milk over them. Return to a saucepan and cook until thickened. Add the cream and mix. Leave to cool, covered.
  4. Beat the egg whites until stiff, adding a little salt. Bring a pan of water to the boil. Using an ice-cream scoop, make small balls of egg whites and poach them in boiling water for 30 seconds. Drain on paper towels.
  5. Place into verrines: pour the warm Munster cream over the top, then place a poached egg white on top. Sprinkle with a few chopped hazelnuts. Serve with a breadstick.

Gourmet tip

Chop and roast the hazelnuts in the oven!