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Ingredientes
- 1 x chocolate sponge base
- 1 lt vanilla ice-cream
- 120 ml egg white, (from 4 large Large eggs)
- 60 ml water
- 150 gm sugar
- 1 pch , cream of tartar
Direcciones
- With a sharp knife cut sponge base into a circle, using rim of a one litre pudding basin as a guide.
- Pack ice-cream into the pudding basin lined with plastic wrap, allowing sufficient left over wrap to use as a handle to get the ice-cream out later.
- Place into the freezer.
- Into a saucepan, preferably non-stick, add in water and sugar and heat to a soft boil stage, 116c (use a sugar thermometer to check temperature).
- NOTE: Soft boil stage is when a droplet put into cool water has a soft but hard consistency.
- Beat the egg whites in a copper or possibly stainless steel bowl (not plastic), adding a little cream of tartar. Whisk till soft, but hard peaks form. Pour the sugar syrup into the meringue mix, beating all the time, till it cools.
- (This may be done over iced water to speed up the process).
- Unmould ice-cream onto the sponge base, quickly spoon on the cool meringue mix over the ice-cream and sponge, making sure the ice-cream and sponge are completely covered.
- Immediately, place in a pre-heated warm oven at (200c - 230c) and bake for 5-6 min, till meringue is golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 6 servings | |
| Calories 146 | |
| Calories from Fat 27 | 18% |
| Total Fat 3.01g | 4% |
| Saturated Fat 1.31g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 35mg | 1% |
| Potassium 67mg | 2% |
| Total Carbs 27.81g | 7% |
| Dietary Fiber 0.1g | 0% |
| Sugars 27.45g | 18% |
| Protein 2.66g | 4% |
