Mascarpone Meringue
Recipe by: Dreidoppel
Ingredients
| 1 | Ice Cream Tray |
| 2.20 lb (1000 g) | Base |
| 1.76 oz (50 g) | Mascarpone Gelatop (DRE 57108 9) |
Meringue
| 1.10 lb (500 g) | Icing Sugar |
| 8.82 oz (250 g) | Water |
| 1.76 oz (50 g) | Dreidoppel Elsan (30781) |
Decoration
| As Desired | Meringue |
| As Desired | Marmoria Raspberry (DRE 54904 0) |
| As Desired | Raspberries, fresh |
| As Desired | Pineapple Leaves, fresh |
| As Desired | Isomalt |
Ice Cream
- Combine Base with Mascarpone Gelatop and freeze.
- Create a marbled effect with Marmoria Raspberry and smooth the ice cream in the tray.
- Cover with meringue. Flame the meringue until it is caramelized.
- Garnish the ice cream as desired with fresh raspberries, pineapple leaves and Isomalt sugar decorations.
Meringue
- Mix Dreidoppel Eisan with water and beat until stiff, add icing sugar gradually.
- Beat until the mixture achieves the desired consistency.
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