I missed you so much! I'm sure you're like me! :)))
The problem is that after the holiday I don't feel like cooking and I don't like cooking. I try to get into the normal rhythm of my daily life and leave the sea behind with its waves.
Today I propose a recipe for dessert, c osulete meringue with ice cream. A delicious dessert that I tasted until the last bit, but which I didn't have time to show you before leaving, being lost among the luggage. :))
- For baskets:
- 300 g egg white
- 250 g sugar
- 1 tablespoon lemon juice
- 1 tablespoon starch
- For ice cream:
- 200 g white chocolate
- 250 ml whipped cream
Preparation of meringue baskets with ice cream:
Whisk the egg whites with a pinch of salt. Add the sugar spoon by spoon, mixing well after each one. At the end we will get a firm and glossy foam, which makes spikes when we remove the blades from the mixer. At the end add the lemon juice and starch, mix lightly with a spatula.
Put the meringue in a posh and sprinkle the meringue circles in a tray lined with baking paper.
You can fill the gaps between the baskets with small meringues that you can then enjoy with a coffee.
Put the tray in the preheated oven, over low heat, with the oven door ajar, for about 50 minutes.
For ice cream:
The broken chocolate melts the pieces over low heat together with the whipped cream. Bring to the boil, set aside and mix well. Leave to cool, then put in the freezer, until it cools very well and begins to harden.
Mix the cream until it starts to get consistent. Refrigerate until completely frozen.
The meringue baskets are filled with chocolate ice cream and served immediately, with dark chocolate sauce and a mint lemonade.