An elegant cold French dessert, the poetically termed floating islands (Îles flottantes) is made from quenelles of poached Swiss meringue floated in a pool of light egg custard and drizzled with caramel. The quenelles are made from stiffly whisked egg whites and sugar that are formed into whispy dumplings then dropped into boiling milk to poach. Sometimes crushed pink pralines are sprinkled over the floating islands in place of caramel.