Description
Perhaps the first Association with the word Cinderella to do with our old, and beloved, the same film. And probably, many remember the dialogue between the Prince and Cinderella at the ball:" - Try to guess - what I'm thinking? - Ah!.. You think about how nice it would be to eat ice cream. - I am ashamed to confess, but you guessed right." Ice cream! What is the ball, and even Royal, no ice cream... And of course, today we will cook delicious to taste, worthy of the Royal ball, creamy ice cream on an Italian meringue, adding gentle puree of dried apricots... And caramel notes of brown sugar from the Mistral will make the taste of ice cream especially delicious!
Ingredients
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Cream
400 ml
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Brown sugar
160 g
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Egg white
2 piece
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Dried apricots
150 g
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Water
Cooking
Washed dried apricots pour one Cup of water and put on a small fire. A little cover with a lid. Cook for approximately 20-25 minutes until tender dried apricots. ( Water can be poured a little more than a Cup.)
When apricots seethe, or become quite soft, add 1-2 tablespoons brown sugar ( to taste) and boil for another 5 minutes.
Give the apricots to cool slightly and carefully break the immersion blender until smooth. Liquid (broth) after cooking dried apricots remains, as a rule, very little. But if you poured the water more, then the time part of the broth pour. As whipping, if need be, add it.
The next step will be the preparation of Italian meringue. 2 protein eggs (carefully separated from the yolks) whisk in the stable foam to the peaks.
At the same time cook the sugar syrup: mix in saucepan brown sugar ( 140 g) and 40 ml of water, put on small fire, stir until dissolved and cook the syrup to 118 degrees Celsius. (I dispense with the thermometer - just checking the syrup to "ball" in a pre-prepared Cup of cold water. If, dripping syrup in water, you can already roll into a tight ball, but not the caramel, the syrup is ready.)
Immediately, a thin stream, pour the syrup into the whites, continuing beating for a second! Continue whisking the meringue until cool.
Whip well chilled cream until soft peaks form. (Is the cream in the bowl in which you whisk, put for five minutes in the freezer. The process will go faster. Don't forget that when the churning of the cream to increase in volume more than twice - take a container of suitable size)
When all our components are ready and cooled to room temperature, start mixing. First, mix carefully puree the dried apricots with meringue. At this stage it is possible to slightly help yourself with a mixer. Then, with a spoon or spatula, very gently, parts, beat in the whipped cream and move downwards. And that's all! We just have to send ice cream in the freezer, pre-expanding it on the containers...
... or molds. (I use to batch feed the molds for tartlets. Cover them with cling film, fill with mass. twist the tape and put it in the freezer. When the ice cream will freeze well, just get those kites out of the molds. The film is removed without any problems.)
We just have to be patient... to Wait twelve hours (plus or minus, depending on the size of the container)... And you can get ice cream! Today we prepare the ice cream on the prom. So I added the grapefruit spoon of honey and a bit of candied grapefruit. And honey, and candied fruits are not just great combined with ice cream in color, but just delightfully complementary taste! Spicy bitterness of honey makes the ice cream especially expressive! And tiny specks of dried apricots and marmalade candied charm! I think that Cinderella would have loved this ice cream!
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