Raspberry Meringue Ice Cream
Don’t you just hate it when you‘re whipping egg whites for a delicious pavlova and then the whole thing collapses? Or perhaps you’ve made some beautiful meringues, but you’ve got way too many. Instead of wasting all those precious eggs, continue to cook the pavlova as you would normally, and use it or the leftover meringues to make some seriously quick-fix ice cream! Simply store meringue or pavlova in an airtight container and later on, when the family are begging for dessert, you’ll have homemade, delicious ice cream on the table in less than one minute, literally! Meringues and pavlovas will keep for months on end, which is really handy for last-minute sweets.
This recipe couldn’t be simpler, using only meringues, cream and frozen raspberries to create a stiff ice cream straight out of the Thermomix.
VEGETARIAN, GLUTEN FREE
100g meringue/pavlova, broken into pieces
500g raspberries, frozen
- Place meringue in TM bowl, mill for 5 seconds, speed 8.
- Add raspberries, mill for 5 seconds, speed 8. Scrape down sides.
- Add cream, mix for 20 seconds, speed 5. Scrape down sides.
- Continue mixing for 25 seconds, speed 4, assisting with spatula.
Variation: Any frozen berries can be used for this recipe, but blackberries are especially delicious.
Chefs’ Tip: Break a failed pavlova into small pieces and store in air tight jar for future instant ice cream.