- Today it is raining at Gåsö, we managed some gardening before it started. Today I will give you the recipe to a classic desert, meringue with homemade ice cream (parfait) and freshly picked wild blueberries and raspberries, that I made the other day!
- PARFAIT
- 3 egg yolks
- 100 ml sugar
- 300 ml whipping cream
- Whip the egg yolks with the sugar until nearly white and fluffy.
- Whip the cream separately, until it is very thick.
- Mix the egg mixture with the cream gently and flavour with some Arrak extract or a bit of Amaretto or other sweet liquor.
Spoon the mixture into a cake tin and freeze for approx 3 hours.
- MERINGUE
- 3 egg whites (left from the Parfait)
- 200 ml sugar
- 1 tsp white vinegar
- Whip the egg whites until white and fluffy
- add 100 ml of the sugar and the vinegar and whip until fluffy and smooth.
- Add
the rest of the sugar and continue whipping until really foamy and
silky. Spoon onto an oven tray dressed with baking paper and bake for
1,5 hours at 130 degrees Celsius.
- Serve with berries of your choice.
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