Description
Once you imagine this combination - sweet and airy meringue tart soft ice cream, no doubt to cook or not, will remain. Of course, to cook! Moreover, the recipe is quite simple)
Ingredients
-
Sugar
1 Tbsp
-
Gelatin
2 piece
-
Cream
1 cup
-
Sea buckthorn
300 g
-
Egg white
70 g
-
Sugar
140 g
-
Salt
Cooking
My sea-buckthorn berries, if the berries are frozen, allow to thaw and recline on a sieve, excess moisture we do not need. Grind in a blender into a puree. Soak the gelatin plate in cold water
Triturated through a sieve, make a fragrant, thick and tasty puree* *the Remaining cake pour the boiling water, add sugar to taste, strain, cool and get a delicious and healthy sea buckthorn juice
In mashed potatoes add the pressed plate of gelatin* and sugar** a Mass of warm, not boiling, mix well and chill *By and large, you can skip this step. A special effect of gelatin I never noticed. **Sugar is also possible not to add, will be a good contrast between sour and sweet ice cream whipped cream
Chilled cream whisk* until thick, and then, continuing to whisk, pour a little sea buckthorn puree. *Utensils for whipping and even halos I'm also cooled in the freezer to make the process go faster
The main thing - do not overwhip it cream, otherwise you will get oil separately, the serum separately. As soon as you see that the mass is quite thick and not fall off the peaks, stop mixing. It turns out that this beautiful and fragrant ice cream.
Transfer to a container, cover, put in freezer or put them in a freezer and then cook according to instructions.
Prepare the meringue. Egg whites (without even the slightest trace of yolk) whisk in a clean, dry fat-free dish to a light foam. Then, continuing to whisk, pour parts crystalline sugar (or even better powdered sugar)
Beat whites until until the sugar has dissolved and the mixture becomes shiny and elastic, it must keep good form
Fill Cornett and put on the parchment flat meringue small size, leaving between them a gap of about 3 cm. Dry in the oven for about an hour and a half at 100-120C until, until they become dry and light. Cool.
With a spoon for ice form a ball and place it between two baseschema. Charming dessert is ready!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.