Light and air, very sweet meringues are refined delicacies which are perfectly supplemented by the sweet-sour, very refreshing lime ice cream.
It is required to you
- For meringues:
- – 3 egg whites
- – salt on a knife tip
- – ¾ glass of sugar
- For blackberry sauce:
- – 2 glasses of blackberry
- – 3 tablespoons of sugar
- For ice cream:
- – 2 tablespoons of a polished dried peel of a lime
- – 1 glass of sugar
- – 1.5 glasses of heavy cream
- – 1.5 glasses of milk
- – ½ glasses plus 2 more tablespoons of juice of a lime
- – 6 vitelluses
- – salt
- – 1 glass of blackberry
- For ornament:
- – sugar coating
- – polished dried peel of a lime
- – whipped cream
Instruction
1. Warm an oven to 80 °C, cover two big baking sheets parchment. Cut out from thick cardboard a square frame with a window of 10х10 cm. At an average speed beat the mixer whites with salt in magnificent foam, switch to high speed and in the small portions add a half of sugar. Continue to shake up before formation of dense foam. As soon as it happens, carefully mix with the remained sugar.
2. Place a frame in a baking sheet corner, put a tablespoon of protein whips in the center of a window and level a scapula. Carefully lift a frame – at you the accurate meringue will turn out. In total them has to leave 18 – on 9 on a baking sheet. Bake 1.5 hours – so far meringues won't become dry and crunchy. Cool them on a baking sheet of 5 minutes, then carefully remove and leave to cool down on a flat dish.
3. Make ice cream. For this purpose crush a dried peel of a lime and a half-glass of sugar in the blender within 30 seconds, mix with cream and milk and pour in a pan with a thick bottom. Bring to the boil, occasionally stirring slowly, remove from fire and shake up together with cream.
4. Shake up yolks with salt and as soon as they reach homogeneous consistence, continuing to shake up, pour to them in a bowl a thin stream in the creamy mix prepared at the previous stage. Put on slow fire and you cook, stirring slowly and not allowing to boil until cream begins to lag behind a spoon, and temperature won't reach 75 °C. Filter and cool. Mix with the remained lime juice, cover and put in the fridge at least for 3 hours. Freeze mix in an ice-cream parlor, but not to full readiness, otherwise blades of an ice-cream parlor can break. Shift ice cream in a tight container and put in the freezer.
5. By means of the blender make blackberry berries and sugar sauce. In order that it was uniform in texture and is beautiful by sight, wipe it through a small sieve.
6. Cover 6 meringues with sugar coating. Put on a plate not glazed meringue, from above – balls of ice cream and berry, cover with a meringue with glaze. Decorate each Napoleon with a hat of whipped cream, strew with a lime dried peel, water with blackberry sauce and give with fragrant bergamot tea or sweet rhine wine.