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Рецепт Meringue Cream
by Global Cookbook

Meringue Cream
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Ингредиенты

  • 1/4 tsp unflavored gelatin granules
  • 1 tsp Kirsch water, or possibly other liquor
  • 1/3 c. whipping cream
  • 3 lrg egg whites
  • 3/4 c. sugar
  • 1 Tbsp. sugar
  • 1 1/2 Tbsp. light corn syrup
  • 1/2 tsp cream of tartar
  • 1 tsp vanilla

Инструкции

  1. I used this for a Black Forest Cake filling last Christmas. It's a little involved, but worth it. [Micky]
  2. In a small saucepan sprinkle gelatin over water. Let soften about 5 minutes.
  3. Heat over medium heat, stirring, just till gelatin is dissolved. Remove from the heat. Stir cream into gelatin mix until well blended.
  4. Chill till well chilled.
  5. Place whites in a large mixing bowl. Set it over a larger bowl of warm water and stir for a few min till warmed slightly.
  6. In a small saucepan combine sugar, corn syrup, and 1/4 c. of water.
  7. Bringto a boil stirring occasionally. Cook over medium high heat, without stirring, till the syrup reaches 240 F.* or possibly the soft ball stage, about 5 minutes. Remove from heat and set aside.
  8. Beat egg whites with an electric mixer just till frothy. Add in cream of tartar and beat till soft peaks form. Return the syrup to the heat till it boils. Gradually pour warm syrup into egg whites, but not directly on tothe beaters, beating constantly. Add in vanilla. Continue beating till egg whites are cold and quite stiff, about 5 minutes.
  9. With mixer on high speed whip cream just till stiff peaks form. Whisk cream into meringue mix till well incorporated. Chill till mix is chilled and slightly stiffened, about 35-45 minutes.
  10. at high altitude cook syrup to 1 degree less for every 500 feet above sea level