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Thursday, 28 August 2008

Frozen Meringue Creams

Frozen Meringue Creams 4445 R

I've made meringues a few times recently, and here I've used them in a frozen dessert that is a bit like an ice cream. The original recipe calls for the cream-meringue mixture to be frozen in a ring mould (English spelling) and for strawberries to be piled in the middle, and, if done this way it does look quite spectacular. This time I used silicone pyramid moulds, which made good sized individual servings.

One of the best things about this dessert is that you can accompany it with almost any fruits or even a chocolate/caramel sauce. I bet roasted balsamic strawberries would be heavenly too! Try adding some berries to the meringue mixture before freezing, for a rippled effect. I've used Cointreau to add some flavour, but you could use brandy or orange juice if you prefer.

Frozen Meringue Creams
Adapted from The Best of Sainsbury's Desserts, now out of print

1 pint (568ml) double cream (heavy cream)
2 tablespoons Cointreau liqueur (or other flavouring - brandy/orange juice)
1 tablespoon icing sugar (powdered sugar)
4 oz (125g) meringues
Fruit of your choice to serve with - strawberries, raspberries etc.

Place the cream into a bowl with the icing sugar and Cointreau, whip until it stands in soft peaks.

Break the meringues into pieces and fold into the cream.

Spoon into individual moulds, or a 2½ pint (1.5 litre) ring mould lined with foil or cling film. If using silicone baking moulds, you don't need to line them, as once frozen, they pop out quite successfully. Cover with cling film and freeze for at least 6 hours or overnight.

Turn out onto serving dishes 20 minutes before serving and place in the fridge to soften slightly, or you can serve straight from the freezer if preferred. Serve with the fruit.

Printable Recipe

SHF Meringue

I've just noticed that this month's Sugar High Friday theme is meringue, so I am sending this to Melly at One Messy Kitchen. This event was created by Jennifer at The Domestic Goddess. You can see all the previous themes here.

This content belongs to Nicisme at Cherrapeno. All writing and photography copyright N Fowers © 2007-2008 unless otherwise indicated. All rights reserved. cherrapeno.blogspot.com

43 comments:

StickyGooeyCreamyChewy said...

Those look so luscious! The recipe reminds me a little of a semifreddo, which I love. I must try them!

Jan said...

They look great Nic! Love the picture, as always yours are fantastic.

Judith said...

Nic, I love this concept! I'm always looking for new semifreddos, granitas, anything that doesn't involve that derned ice cream maker that I'll buy when I finally have a decent income.

Jules said...

These look amazing!

bbaking said...

they look yummy! mmmmm

chris said...

These look fabulous, I must try them. Thanks Nic...

Chris x

Sylvie said...

That looks fit for Royalty!

Beth said...

Where did you get those moulds? they are fantastic.

M&Ms... said...

Absolutely fantastic recipe! And thanks for your sweet comment on my blog :)

Sue said...

Lovely dessert Nic and your pic looks amazing as always.

Brilynn said...

I will have to keep this recipe in mind, I always have leftover egg whites from making ice cream. It looks great!

Grace said...

what a cool shape! and the sauce you've added looks like the perfect accompaniment. awesome creation, as usual. :)

Nina Timm said...

I made some semi-freddo this week and had egg whites left over, imagine if I can make 2 kinds of frozen desserts from 1 batch of eggs!!!!! I love those pyramid moulds....

Jo. said...

Since I love meringues I have to try this recipe. It looks gorgeous and for sure is extremely delicious.

Raquel said...

Nic: Those look fantastic! Bet they taste fantastic, too! Great pic. Much love, Raquel XO

Patricia Scarpin said...

Nic, I don't think I have ever tried something like this - it looks so pretty!
It looks light and fresh and that orange touch... YUM!

Mansi Desai said...

oh my god!! this is serious ambrosia!! looks heavenly nic!:) I just wrote a post about meringue-making-techniques, but its for novices like me, not pro's like you!:)

looks like a semi-freddo indeed!:)

Matin said...

Looks great, i love raspberry deserts, your pictures look great too:-)
XX M

Ann said...

LOVE this shape, Nic! So pretty and elegant. Wonderful picture. :)

miri said...

These meringue and cream pyramids look so great, Nic! Love how the cute little berries "peek" in the photo :)

Holler said...

Hey Nic, what can I say, except for wow?

Dragon said...

I've never tried to make meringue before but your instructions seem simple enough even for me. :) Very lovely. Thanks!

Aran said...

i love frozen mousses too nic... perfect for the summer!

Kevin said...

Using meringue in ice cream sounds like a great idea! I really like the pyramid presentations with the sauce dripping down.

Bellini Valli said...

I lie the roasted balsamic strawberry idea for these. It makes a stunning presentation:D

diva said...

i love that you put "English spelling" after "mould"!
these are beautiful and the sauce dripping down it is just such a tease. :)

p/s. have finally added you to my foodie blogroll - sorry it took a while! x

nicisme said...

SGCC - they are a bit like a semifreddo, no raw eggs though!

Jan - aww, thanks hon!

Judith - thanks! There are quite a few recipes that don't need an ice cream maker, and they are quite good I must say!

Jules - thank you!

bbaking - thank you so much!

Chris - I hope you do try them!

Sylvie - thanks!!

Beth - as I said in the email - let me know if you can't locate one.

Sue - thank you!

Brilynn - meringues are great to use up egg whites!

Grace - thank you, I agree about the cool shape.

Nina - don't chuck the egg white out, there's loads of recipes to use them up in!

Jo - thanks for visitng and for your comments!

Raquel - they tasted pretty good - I'd definitely recommend them!

Patricia - they are easy to make, do try them!

Mansi - ha ha, I'm no pro!! I might be after reading your great article though!

Matin - welcome and thank you!

Ann, Miri and Holler- thanks!

Dragon - what are you waiting for, you can use ugly ones or 'gone wrong' ones for this!

Aran - thank you!

Kevin - they give a little sugary something to the ice cream!

Valli - I tried it with the balsamic strawberries and all I can say is mmmmmm.....!

Diva - thanks! I was beginning to think I was spelling it wrongly!

Passionate About Baking said...

*SWOON* Nic...this is awesome. How refreshing! Great pics too. Have you tried Foodgawker? They seem to be fater than tastespotting, & they even bother replying to tell you if they've accepted your pic!! take a look girl...you should be there! xoxoxo

Mike of Mike's Table said...

I love that photo! This looks like such a dramatic dessert on the plate. Very nice work!

Margaret said...

What a wonderful idea using pyramid moulds Nicisme.
They look fabulous.

Rosie said...

They look amazing Nic!!

Rosie x

Lisa said...

What a beautiful picture and such a great idea! I am always looking for something to do with meringues as I make meringue cookies quite often. Your Frozen Meringue Cream sounds perfect.

Susan from Food Blogga said...

Oh, it's a pyramid of lusciousness!

Maria said...

Beautiful dessert!

Maria
x

LyB said...

How beautiful, Nic! And versatile too, gotta love that! :)

Jeanne said...

How clever - and how simple!! I love this idea, and the concept that you can tinker with the flavourings & toppings :)

cindy* said...

these are really beautiful!

farida said...

my, my, this looks so good! I am craving it...

Dee said...

Wow, this is great! I love meringue but usually as a topping to my pies or as a pavlova. Thanks for an amazing recipe, Nic.

Jude said...

Very nice. Wish I had a mold for that.

Candy said...

Love the pictures! Your recipes sound wonderful, I've enjoyed wondering around your blog.

Ben said...

It does look impressive like a delicious Egyptian pyramid, hehe. I must try this recipe.

giz said...

What a show stopper. WOW. Geez...now you've got me lusting for a pyramid shaped mould.