'Meringue 2.0' – meringue with chocolate sauce and vanilla ice cream

PT3H

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Ingredients

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Imperial

Ice cream

  • 750g of cream
  • 180g of sugar

Meringue

Chocolate sauce

Garnish

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
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
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
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