"Mimosa, a delightful French bistro in Los Angeles, has a catchy motto: 'No Truffles, No Caviar, No Bizarre Concoctions,'" says Bob Woods of Garden Grove, California. "The food is spectacular, and the setting is lovely. After dinner one evening, I had a slice of meringue with custard sauce, caramel sauce and candied almonds, a dessert called Île Flottante."
Mimosa's version of this classic French dessert is impressive in presentation and taste. Note that you can prepare the caramel sauce, the custard and the almonds a day ahead. Be sure to reserve the egg yolks for use in the custard sauce.
