Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Mandarin Meringue Ice Cream
- For the sauce
- 100 milliliters Caramel sauce (prepared)
- 2 Tbsps Rum
- 4 tsps chopped Pistachio
- mint
- For the topping
- 4 Mandarin orange
- For the ice cream
- ½ l milk
- ¼ l Whipped cream
- 1 Vanilla bean
- 7 egg yolks
- 200 grams sugar
- For the meringue
- 1 egg white
- 40 grams powdered sugar
- ½ tsp lemon juice
Peel mandarin orange, separate segments and gently remove white skin. Place on a plate, cover and chill.
For the ice cream: Slice vanilla bean lengthwise and scrape out vanilla seeds. Combine vanilla bean, seeds, milk and cream in a saucepan. Bring mixture to a boil and remove from heat. Beat egg yolks and sugar in a bowl until creamy. Slowly stir egg yolk mixture into warm milk, then pour everything back into the pot, remove vanilla pod and stir over low heat with a wooden spoon until cream begins to thicken. Remove from heat and let cool. Pour mixture into an ice cream maker and process.
For the sauce: Combine caramel sauce with rum. Pour onto serving plates and chill.
Scoop a ball of ice cream and top with a mandarin. Place in the freezer got 15-20 minutes. Repeat.
For the meringue: Beat egg whites and lemon juice until stiff. Beat in powdered sugar until glossy. Use a tablespoon to spoon out portions of meringue onto a baking sheet. Place under the broiler and grill for 1-2 minutes until peaks are light brown. Remove and let cool.
Arrange meringue on caramel sauce with ice cream and mandarins. Garnish with with pistachios and mint and serve.
(Percentage of daily recommendation)
| Calorie | 841 cal. | (40 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 66 g | (264 %) | ||
| Roughage | 2.8 g | (9 %) |