Tonight I made Frozen Chantilly Meringues for dessert. I am not sure what is up with me but I really love making desserts lately! Must the the classical cuisine class I just finished.
I really liked these. Quite easy to make and very tasty, next time I will make it with a bit less sugar as I found it a bit too sweet. Or maybe make a tart raspberry coulis to pair with it to cut the sweetness.
I also added some frozen blueberries to the ramekin before I topped it with the meringue. Next time I will not do this. They texture of them were terrible with the frozen meringue. And they looked terrible so I cover them with the boozey blueberry sauce I had made. (BB and Grand Marnier) I was going to put the sauce on the plate as a garnish but oh well! The other garnish I made was a walnut praline shard.
Italian Meringue aka Boiled Icing
1 cup of granulated sugar
2 tablespoon corn syrup
1/3 cup water
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2 egg whites
1 teaspoon vanilla
Dissolve the sugar and salt in the water in a heavy saucepan. Bring to a boil and continue cooking until the syrup reaches 250 degrees. Beat the egg whites until peaks form. Pour the hot syrup slowly into the egg whites while continuing to beat the whites. Continue until the mixture has cooled and peaks again form. Add the vanilla extract when cool.
Chantilly Meringue
Once the Italian Meringue is cooled gently fold in an equal amount of cream chantilly ( whipped cream).
Scoop the meringue into ramekins and freeze for at least 3 hours.
Walnut Praline Shard
I melted some sugar the same as for the meringue and once it reached temperature I added some chopped walnuts and pour on a piece of parchment paper. Once it was cold I broke it into pieces.
To plate dip the ramekin into hot water and invert onto a plate. Garnish with shard and thats it!
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