Title: Frozen Meringue Velvet
Categories: Dessert British Cheese Icecream
Yield: 1 5 l. tub
| 300 | g | Chopped candied fruit |
| 170 | ml | Maraschino |
| 6 | | Egg whites, weighing |
| 250 | g | -altogether |
| 500 | g | Gran sugar |
| 170 | ml | Water |
| 850 | ml | Whipping cream, whipped |
| 500 | g | Coarsely chopped nuts (opt) |
Marinate fruit in maraschino several hours. Dissolve sugar in water and
while cooking to soft ball (236øF), whisk egg whites to soft peak. Add
syrup, still boiling, in thin stream to egg whites, beating the while.
Continue beating to stiff peaks. Chill. When cold, fold fruit and optional
nuts into meringue mixture. Whip cream and fold that in also, blending
mixture well. Freeze.