Frozen Mousse I (Meringue Base)

Name: Frozen Mousse I (Meringue Base)
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Ingredients: 8 oz (250 g) Sugar (for Italian meringue); 2 oz (60 ml) Water (for Italian meringue); 4 oz (125 g) Egg whites (for Italian meringue); to taste Flavoring (such as fruit juice, liqueur, or chocolate); 12 oz (375 ml) Heavy cream

Light, airy frozen dessert with an Italian meringue base, easily adapted to a wide range of flavors.

2h 25m

Easy

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Ingredients

Sugar (for Italian meringue) 8 oz (250 g)

Water (for Italian meringue) 2 oz (60 ml)

Egg whites (for Italian meringue) 4 oz (125 g)

Flavoring (such as fruit juice, liqueur, or chocolate) to taste

Heavy cream 12 oz (375 ml)

Instructions

Make Italian Meringue

Dissolve the sugar and water in a saucepan and bring to a boil until it reaches 250°F (120°C). At the same time, whip the egg whites to soft peaks. While continuously whipping, slowly pour the hot sugar syrup into the egg whites. Keep whipping the meringue until it is completely cooled (unless flavoring with liqueur, see next step)

Add Flavoring

Stir or fold in the flavoring ingredients. If using melted chocolate or thick fruit puree, first mix a small amount of meringue with the flavoring, then pour it back into the remaining meringue and fold to combine. If using liqueur or spirits, add it while the meringue is still warm to allow most of the alcohol to evaporate