Light and airy, very sweet meringues are exquisite delicacies that are perfectly complemented by sweet and sour, very refreshing lime ice cream.
It is necessary
- For meringues:
- - 3 egg whites
- - salt on the tip of a knife
- - ¾ glass of sugar
- For blackberry sauce:
- - 2 cups blackberries
- - 3rd table. tablespoons of sugar
- For ice cream:
- - 2 table. tablespoons of grated lime zest
- - 1 cup of sugar
- - 1.5 cups heavy cream
- - 1, 5 glasses of milk
- - ½ glass plus 2 more table. lime juice
- - 6 egg yolks
- - salt
- - 1 glass of blackberries
- For decoration:
- - icing sugar
- - grated lime zest
- - whipped cream
Instructions
Step 1
Preheat oven to 80 ° C, line two large baking sheets with parchment. Cut out a square frame with a 10x10 cm window from thick cardboard. At medium speed, beat the egg whites and salt into a fluffy foam with a mixer, switch to high speed and add half the sugar in small portions. Continue whisking until a dense foam forms. Once this happens, gently stir in the remaining sugar.
Step 2
Place the frame in the corner of the baking sheet, place a tablespoon of beaten egg whites in the center of the window and smooth with a spatula. Lift the frame carefully to create a neat meringue. In total, there should be 18 of them - 9 on a baking sheet. Bake for 1.5 hours - until the meringues are dry and crispy. Cool them on a baking sheet for 5 minutes, then carefully remove and leave to cool on a flat dish.
Step 3
Make ice cream. To do this, grind the lime zest and half a cup of sugar in a blender for 30 seconds, mix with the cream and milk and pour into a heavy-bottomed saucepan. Bring to a boil, stirring occasionally, remove from heat and whisk with cream.
Step 4
Whisk the yolks with salt and, as soon as they reach a homogeneous consistency, while continuing to beat, pour the creamy mixture prepared in the previous step into a bowl in a thin stream. Put on low heat and simmer, stirring occasionally, until the cream begins to lag behind the spoon and the temperature reaches 75 ° C. Strain and refrigerate. Mix with remaining lime juice, cover and refrigerate for at least 3 hours. Freeze the mixture in the ice cream maker, but not until cooked through, otherwise the blades of the ice cream maker may break. Transfer ice cream to an airtight container and place in the freezer.
Step 5
Use a blender to make a blackberry sauce with berries and sugar. In order for it to be uniform in texture and beautiful in appearance, wipe it through a fine sieve.
Step 6
Cover 6 meringues with icing sugar. Put an unglazed meringue on a plate, on top - ice cream balls and berries, cover with icing meringue. Garnish each napoleon with a cap of whipped cream, sprinkle with lime zest, drizzle with blackberry sauce and serve with aromatic bergamot tea or sweet rhine wine.
