Choco­late ice-creams with torched meringue and choco­late sauce

donna hay - - Sweet Drip -

3 cups (750ml) choco­late ice-cream 100g dark choco­late, melted 1 tea­spoon veg­etable oil

¼ cup (60ml) wa­ter

¼ tea­spoon cream of tar­tar

¾ cup (165g) caster (su­perfine) sugar 2 egg­whites

Scoop the ice-cream into the bowl of a stand mixer and beat on low speed for 1 minute or un­til soft­ened. Spoon the ice-cream into 6 x ¹⁄³-cup-ca­pac­ity (80ml) pop­si­cle moulds. In­sert pop­si­cle sticks and freeze for 8 hours or overnight.

Re­move the ice-creams from their moulds and place on a bak­ing tray lined with non-stick bak­ing pa­per. Place in the freezer un­til ready to use.

Place the choco­late and oil in a small bowl and mix to com­bine. Set aside. Place the wa­ter, cream of tar­tar and ½ cup (110g) of the sugar in a small saucepan over high heat. Cook, stir­ring, un­til the sugar has dis­solved. Bring to the boil, re­duce heat to medium and cook for 4 min­utes.

Place the egg­whites in the bowl of a stand mixer and whisk on high speed un­til stiff peaks form. While the mo­tor is run­ning, add the re­main­ing sugar, 1 ta­ble­spoon at a time, whisk­ing un­til thick and glossy. Grad­u­ally add the hot sugar syrup in a thin, steady stream and whisk for 4 min­utes or un­til glossy and cool.

Us­ing a pal­ette knife, spoon the meringue onto the top of each pop­si­cle. Us­ing a kitchen blow­torch, lightly torch the meringue un­til golden brown. Spoon over the choco­late sauce and serve im­me­di­ately. MAKES 6.

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