Orange Ice Cream with Meringue and Chocolate Sauce

A classic dessert recipe found in “Desserter” (Desserts)
published by Hjemmets Kokebokklubb in 1979

Orange IceCream with Meringue and Chocolate Sauce

Ice cream, meringues and chocolate sauce, man, that makes
any dessert lover sigh with happiness. At least I do,
and that’s just thinking about it

Ted
Winking smile

4 servings
Cooking time: 25-30 minutes
Freezing: 4-5 hours

Ingredients
8 large meringues
Orange ice cream:
3 dl [0,6 pt] orange juice
2-3 tablespoons lemon juice
2 1/2 dl [0,5 pt] water
90 g [3,2 oz] sugar (1 dl / 0,2 pt)
1 egg white
50 g [1,75 oz] icing sugar (barely 1 dl / 0,2 pt)
Chocolate Sauce:
100 g [3,5 oz] dark chocolate
2 tablespoons cream, 35%

Approach

[1] Cook a brine of sugar and water and cool it. Press the juice of oranges and lemon and pour the juice through a sieve into the brine. Put the liquid in a plastic box with lid and let it freeze for approx. 1 1/2 hour. Stir it occasionally.

[2] Whisk the egg white stiff, whisk in 1 tablespoon of icing sugar and gently fold in the rest of the icing sugar. Stir the half-frozen liquids and add the egg white/icing sugar and mix carefully. Freeze till the ice cream is done.

[3] Break the chocolate for the sauce into pieces and melt them in a bowl set over hot water. When it has melted, stir in the cream.

[4] Scoop up the icecream with an ice cream spoon and place to ice cream balls on each serving plate. Place one meringue on each side of the ice cream balls and pour the chocolate sauce over the meringues. Served immediately.

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