'Meringue 2.0' – meringue with chocolate sauce and vanilla ice cream
- Dessert
- medium
- 8
- 3 hours
PT3H
The Costardi Brothers bring the science lab into the kitchen with this inventive meringue with chocolate sauce dessert recipe. If you cannot obtain liquid nitrogen to make the ice cream, simply use a premium vanilla ice cream as a substitute.
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Ingredients
Metric
Imperial
Ice cream
- 750g of cream
- 180g of sugar
Meringue
- 200g of egg white
- 400g of sugar
- 1 pinch of Sarawak black pepper
- 1 pinch of lemon zest
Chocolate sauce
- 100g of dark chocolate, 72%
- 30g of butter
Garnish
- 200g of whipping cream, whipped
- salt flakes
Equipment
- Liquid nitrogen
- Food mixer with paddle attachment
Method
1
First make the ice cream. In a small saucepan, heat the cream with the sugar and allow to reduce by half. Leave to cool
- 750g of cream
- 180g of sugar
2
Transfer the mixture to a standing mixer with paddle attachment and start to mix. Carefully pour in liquid nitrogen until frozen, then reserve in the freezer
3
Preheat the oven to 85°C
4
To prepare the meringue, beat together all of the ingredients until stiff peaks form
- 200g of egg white
- 400g of sugar
- 1 pinch of Sarawak black pepper
- 1 pinch of lemon zest
5
Transfer the mixture into a piping bag. Line a metal tray with greaseproof paper and pipe circles of the meringue on top, about 10cm in diameter. Bake for approximately 3 hours, then remove from the oven and allow to cool
6
For the chocolate sauce, place the chocolate and butter in a small saucepan and gently melt. Remove from the heat and whisk until fully combined
- 100g of dark chocolate, 72%
- 30g of butter
7
Spread the chocolate sauce on a serving plate. Lightly crush the meringue, place in in the centre and add the whipped cream and ice cream. Complete with a disc of crushed meringue and a few salt flakes
- 200g of whipping cream, whipped
- salt flakes
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'Meringue 2.0' – meringue with chocolate sauce and vanilla ice cream
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