Mandarin Meringue Ice Cream
(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 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 11.3 μg | (19 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 34.1 μg | (76 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 596 mg | (15 %) | ||
| Calcium | 331 mg | (33 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 20.1 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 651 mg | |||
| Complete sugar | 85 g |
Ingredients
- 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
Preparation steps
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.