Wednesday, September 7, 2011

Leche Merengada

Helado de Leche Merengada
Serves 4 to 6

1 quart whole milk
3/4 C sugar
pinch of salt
1 cinnamon stick
1/2 vanilla bean or 1/2 tsp. vanilla extract
zest of 2 lemons
4 egg whites @ room temperature
2 T sugar

Combine the milk, 3/4 cup of sugar, salt, cinnamon stick, vanilla bean portion and lemon zest into a saucepan. Bring the mixture just to a boil, stirring to blend the ingredients. Lower heat and simmer for three minutes. Remove from heat, discard the cinnamon stick and cool. Pour the mixture into a shallow container with a cover and chill overnight.

A couple of hours before you plan to serve the dessert, remove the vanilla bean and place the container in the freezer. When it has just begin to set up, take it out and stir it with a fork to smooth it out. Return it to the freezer for another half hour or so. When it looks like it’s become slightly firm but still mushy, whip the egg whites on medium speed until they are opaque. Slowly add 2 tablespoon of sugar and whip until the meringue holds shiny firm peaks.

Remove the milk from the freezer and stir it again with a fork to break it up and smooth it out. Gently fold in the meringue and put it back in the freezer for another half hour or so until it firms up a bit.

Serve with a dash of cinnamon.

Lovely recipe courtesy of Pastry Studio

1 comment:

Christine said...

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