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Ile flottante
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Ile flottante, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Ile flottante. Ile flottante (île flottante), a Dessert dish from France. Here is the whole thing, one move at a time.
On screen. Ile flottante
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Ile flottante, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Ile flottante. Ile flottante (île flottante), a Dessert dish from France.
On screen. Ile flottante
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out egg, whole milk, granulated sugar, vanilla extract, kosher salt. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Wide saucepan, Scale, Slotted spoon.
On screen. Wide saucepan · Scale · Slotted spoon
Scene 5 · step · 7s
Step 1
Shot. Ile flottante: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Ile flottante. Heat to a bare shiver, about 170°F / 77°C and give it 5 minutes so the surface is actually hot. Weigh egg, whole milk, granulated sugar, vanilla extract, kosher salt, olive oil. Ile flottante is cooked in Dessert as its own plate, not as a copy of a restaurant menu. Poach mounds of meringue on a vanilla custard and crown them with a thread of caramel. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Ile flottante: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Ile flottante is cooked in france. Fish is done when it just turns opaque and separates. Past that it dries.
On screen. Ile flottante is cooked in france. Fish is done…
Scene 7 · step · 7s
Step 3
Shot. Ile flottante: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Ile flottante, until the edges take a little color. Poaching liquid should shiver, not boil. Boiling tightens the protein.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Ile flottante: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Poach 15 min in real time.
Voiceover. Add the remaining weighed foods and cook Ile flottante at a bare shiver, about 170°F / 77°C. Start checking at 15 minutes. Ile flottante is done when the thickest piece is opaque and just tender, not dry and not pink at the bone.
On screen. Add the remaining weighed foods and… · Poach 15 min
- 🇫🇷 FranceWestern Europesig-france-ile-flottante-sig-france-ile-flottante-9
Step 5
step · france
Scene 9 · step · 6s
Step 5
Shot. Ile flottante: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Ile flottante, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Ile flottante, not the…
- 🇫🇷 FranceWestern Europesig-france-ile-flottante-sig-france-ile-flottante-10
Step 6
step · france
Scene 10 · step · 7s
Step 6
Shot. Ile flottante: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Ile flottante for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in france, with the sauce or garnish that belongs to it. Film Ile flottante in this shot order and no other: tongs turning one piece; beans or grains tender at the edge of a bite; a quiet simmer with small bubbles; steam rising off the finished plate. Slate words for the editor: undercrust, nectar, fork, blister, whisked, ripple, kiln, candle, whisk, simmer.
On screen. Rest Ile flottante for 5 minutes,… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Ile flottante is done when the thickest piece is opaque and just tender, not dry and not pink at the bone.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Ile flottante looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Ile flottante turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Ile flottante, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 196 calories, with 8 grams of protein. Pai marks it Indulgent.
On screen. 196 kcal · 8 g protein · Indulgent
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 servings. Eat while it is at its best.
On screen. Ile flottante
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Ile flottante from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.