Meringue and Caramel Ice Cream


2hr 30m
Preparation/cooking time: ca. 30m + Freeze: ca. 120m

Servings
For 6 servings


Nutritional Information

Contains 198 Kcal


Ingredients

  • 50 g sugar
  • 1 tbsp. water
  • 1 tbsp. cream
  • 25 g butter
  • 2 pinches salt
  • 80 g meringue shells
  • 1.5 dl full cream, whipped until stiff
  • 1 tbsp. orange juice
  • cocoa powder to dust

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  • Place 2 muffin cases in each of 6 holes in a muffin tin. Put the tin in the freezer.
  • Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, shaking the pan occasionally, until a mid-brown caramel forms. Add the butter, water and cream. Set aside the pan, salt the caramel, cover and allow to cool complete.
  • In a bowl, roughly crumble the meringues and drizzle with orange juice. Fold in the cream. Briefly mix in the caramel so that the mixture is evenly marbled.
  • Divide the meringue mixture into the prepared moulds. Loosely cover the tin with clingfilm. Freeze the meringue & caramel ice cream for about 2 hours.
  • Dust the dessert with cocoa shortly before serving.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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