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Ice Cream Meringue Dessert

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Ice Cream Meringue Dessert
Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 13 h. 15 min.
Ready in
Calories:
185
calories
Calories
0
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Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie185 kcal(9 %)
Protein3.51 g(4 %)
Fat9.2 g(8 %)
Carbohydrates22.22 g(15 %)
Sugar added18.36 g(73 %)
Roughage0.01 g(0 %)
Vitamin A132.73 mg(16,591 %)
Vitamin D0.65 μg(3 %)
Vitamin E1.16 mg(10 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.16 mg(15 %)
Niacin0.84 mg(7 %)
Vitamin B₆0.02 mg(1 %)
Folate18.67 μg(6 %)
Pantothenic acid0.27 mg(5 %)
Biotin2.93 μg(7 %)
Vitamin B₁₂0.36 μg(12 %)
Vitamin C0.5 mg(1 %)
Potassium40.34 mg(1 %)
Calcium20.24 mg(2 %)
Magnesium3.56 mg(1 %)
Iron0.34 mg(2 %)
Iodine23.98 μg(12 %)
Zinc0.2 mg(3 %)
Saturated fatty acids5.17 g
Cholesterol104.93 mg
Author of this recipe:

Ingredients

for
1
For the ice cream
1 cup
cream (30% fat content)
3
2 tablespoons
¼ cup
Peppermint syrup
For the sponge
2
eggs (separated)
¼ cup
0.333 cup
For the meringue
3
1 cup
1 tablespoon
Lime juice (and zest)

Preparation steps

1.
For the ice cream: heat the cream. Beat the egg yolks with the confectioners' sugar and a pinch of salt until creamy. Stir in the peppermint syrup. Add the hot cream and beat the mixture in a bowl over a saucepan of simmering water until it thickens slightly. Place the bowl over a pan of cold water and stir until cool. Chill in the fridge for approx. 30 minutes.
2.
Stir the ice cream again, fill into an ice-cream maker and let freeze for approx. 15 minutes. (Or place the ice cream in a freezing container and freeze in the freezer for approx. 5 hours, beating the mixture several times in the first hour or two.
3.
Place the frozen ice cream in a bowl (approx. 24 cm/9 1/2" diameter), ensuring there are no air bubbles in it. Freeze overnight.
4.
Heat the oven to 180C (160C fan) 375F, gas 5.
5.
For the sponge: beat the egg whites until stiff. Beat the egg yolks with the sugar and 2 tbsp water until pale and creamy. Sift the flour over the egg yolks and fold in. Fold in the egg white. Fill the sponge mixture into the pan lined with baking parchment and smooth the top. Bake for approx. 12 minutes. Turn out, pull off the parchment and let cool.
6.
For the meringue: beat the egg whites with the lime juice until very stiff. Gradually add the sugar, beating all the time. Fold in the lime zest.
7.
Turn up the oven top heat or broiler to 270C / 500F.
8.
Dip the ice cream bowl quickly into hot water. Turn the ice cream out onto the sponge and place on an oven-proof plate. Spoon the meringue mixture over the ice cream and broil for approx. 5 minutes, until the meringue tips are lightly browned. Serve immediately.