Gordon Ramsay Recipes
All recipes written by Gordon Ramsay
Tag: meringue
Ice cream cake recipe with rosemary and meringue crumbs – Italian Cuisine
Ingredients
To prepare the ice cream cake with rosemary and meringue crumbs, blend 50 g of brown sugar with 40 g of rosemary needles until a powder is obtained. Sift it to remove the bigger pieces and soak it with 100 g of butter.
Add 125 g of flour and form a dough. Distribute it on a plate covered with parchment paper, arranging it in small crumbs. Bake at 160 ° C for 15-20 minutes. Remove from the oven and let it cool.
place fit the ice cream in a cake tin, placing it on a meringue disc and crumble the crumble on top.
Alternatively, put the ice cream in the cups and crumble the crumble together with pieces of meringue.
Raspberry meringue recipe, simple and fast – Italian Cuisine
1 Combine the yolks and sugar in a large bowl and whip them with a hand whisk until a light and soft mixture is obtained. United Marsala and mix gently to prevent the mixture from taking apart.
2 Pour the cold cream into a bowl and whip it with the electric whisk until it becomes soft and fluffy. Then transfer it to the bowl with the yolks mounted, mixing gradually with a spatula with movements from the bottom up and always in the same direction so as not to disassemble the mixture.
3 Gently mix the meringues, roughly crumbled with your hands, to the egg and cream mixture and pour into an ovenproof dish (approx. 20×24 cm). Level the surface with a wet spatula and put in the freezer for at least 8 hours. Blend 150 g of raspberries with lemon juice and icing sugar; then filter the coulis through a fine mesh strainer. Remove the meringue from the freezer, let it rest for 15 minutes at room temperature, sprinkle the surface with the raspberries and the coulis and serve.