Group · Sweet foods
Floating island (île flottante)
Île flottante (floating island) combines whisked and poached egg whites, set on a custard and drizzled with caramel. It is one of the few classic desserts where the fat content stays modest: the whites contain none.
In terms of nutrition facts, chilled-aisle version: 131 kcal per 100 g, with 21.4 g of carbohydrate of which 19.4 g sugars, only 3.05 g of fat and 4.6 g of protein. It provides 97 mg of calcium and 11.7 µg of iodine per 100 g.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 131 kcal |
| Kilojoules | 555 kJ |
| Protein | 4,6 g |
| Carbohydrate | 21,4 g |
| Fat | 3,1 g |
| Fibre | 0,1 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Vitamin B20,21 mg15 %
- Calcium97 mg12 %
- Selenium6 µg11 %
- Vitamin B120,26 µg10 %
- Vitamin B50,58 mg10 %
- Zinc0,9 mg9 %
- Iodine11,7 µg8 %
- Potassium126 mg6 %
See the other 9 nutrients
- Vitamin B910,5 µg5 %
- Vitamin A41,3 µg5 %
- Vitamin B60,06 mg4 %
- Phosphorus27,8 mg4 %
- Vitamin B10,04 mg4 %
- Omega-6 LA0,31 g3 %
- Iron0,4 mg3 %
- Magnesium9,8 mg3 %
- Vitamin E0,31 mg3 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
3.05 g of fat: the leanest dessert in this aisle. Four times less than a panna cotta, seven times less than a crème brûlée. The whisked whites add volume without fat.
But 19.4 g of sugars. That is where it all happens: between the sugar in the whisked whites, that in the custard and the caramel, a 120 g portion provides 23 g of sugars.
4.6 g of protein: decent for a dessert. The egg contributes, and that makes it slightly more filling than a dessert cream.
Homemade, cut back the caramel first. It is the source of sugar that is easiest to remove, without touching the structure of the dessert. See our floating island recipe.
The custard must be cooked. It contains egg yolks: cooking at 82 to 84 °C is necessary, for texture as well as safety. The shop-bought product is pasteurised.