Consommé
Ingredients
1 ½ cups frozen raspberries
1 cup caster sugar
½ cup champagne or sparkling wine
Method
• Mix all ingredients together and let it boil for 2 minutes
• Strain and allow to cool
Italian Meringue
Ingredients
4 egg whites
1 ¼ cup caster sugar
80ml water
1 ½ leaves of gelatin (soaked in ¼ cup of water at room temperature)
Note: Leaf gelatin can be purchased at specialty food stores
Method
• Boil the sugar and water in a pot until it reaches 120˚c. Use a sugar thermometer to determine the
temperature. (A sugar thermometer can be purchased from most kitchen stores)
• Whisk the egg whites on a high speed until they double in size.
• Melt the gelatin with a small amount of syrup until it is dissolved.
• Add syrup into the meringue and whisk until cold.
To Serve
• Remove ice cream from moulds and place on a tray, leaving space between each ice cream.
• Pipe the meringue onto the ice cream using a small plain nozzle and freeze for 3 hours.
• Remove from freezer, place on centre of large plate and drizzle consommé around the dessert.
• Use a blow torch to flame the meringue all around.
• Serve immediately. |
