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Meringa e Gelato con Crema Inglese con Limone e Frutta Fresca

Meringue and Gelato with Lemon English Cream and Fresh Fruit ~ A Different Kind of Birthday Cake ~



Summer Indulgence! During the warm months in Italy, often we serve meringues filled with gelato. This is a favorite way to celebrate a birthday - such a memorable finale. Meringue can be made a few days in advance of serving as can the English Cream with Lemon and melted chocolate garnish, so all you have to do is have fun assembling. Use any amount of egg whites you wish. To make a crisp meringue, simply weigh the egg whites then double that weight for the granulated sugar. Fabulous Italian dessert recipe.



 
Serves 4-8 depending on size of meringue shells

  • 4 1/2

    ounces egg whites (4 large whites = each white weighs
       almost 1 1/8 ounces; 1/2 cup)

  • 9

    ounces superfine granulated sugar (1 1/4 cups)

  •  

    vanilla pod seeds directly into the whites

  • 1/2

    teaspoon cream of tartar (can use up to 1/8 teaspoon
       per large egg white)

  •  

    pinch of salt

  •  

    parchment paper - use a pencil to draw outline of shape
       or large circle based on serving plate

  •  

    pastry bags with star tips

  •  

    shiny baking sheets

  •  

    air-tight storage containers

  • Garnish:

  •  

    gelato

  •  

    whipped cream

  •  

    bittersweet chocolate pieces melted in water
       or cream to make a sauce

  •  

    ripe fruits make a lovely garnish: pears, blueberries,
       peaches, nectarines, raspberries, strawberries



1. Room temperature egg whites rise better and higher. Weigh the egg whites and sugar. Scrape the vanilla pod seeds directly into the whites. Pour whites into a mixer. Using the wire whip, over medium-high speed, begin whipping the whites. When very frothy, sprinkled in cream of tartar and mixed in well. Then, pour in the sugar in a slow steady stream along with the pinch of salt. Continue whipping for about 6 minutes for 4 large whites or until very shiny, smooth and high volume - it will feel heavy and dense when you put it into the pastry bag. Put meringue into a pastry bag and pipe onto parchment paper, making discs about 1/2" high, then pipe on top of the edge building it up along the sides, leave the center hollow to fill later with gelato.

2. Pre-heat the oven to 250° F/120° C. Place the baking sheet in the center of the oven and maintain this temperature for 2 to 2 1/2 hours, or until the meringue dries out and is completely crisp, the meringue should remain creamy white in color. Cool and store in a completely dry environment or container.

3. Plating: Spoon some English Cream with Lemon or your favorite dessert sauce on each plate. Place each meringue in the center, fill with gelato, pipe whipped cream on top and decorate with melted bittersweet chocolate. Garnish with fresh fruit.




Crema Inglese con Limone

English Cream with Lemon


 
Makes 2 1/4 cups

  • 1

    cup heavy cream

  • 1

    cup milk

  • 1/2

    vanilla pod, split open

  •  

    pinch of sea salt

  • 3

    strips lemon zest, without white pith, optional

  • 4

    large egg yolks (1/4 cup)

  • 2

    tablespoons granulated sugar

  •  

    grated lemon zest to taste



1. In a medium saucepan, bring the cream, milk, vanilla, salt and zest to 190° F/88° C. TURN OFF HEAT. Mix together the egg yolks and sugar. Put a strainer on top of a large bowl and reserve.

2. Temper the egg yolks and sugar with the hot cream mixture. Over low heat, add to the cream, stirring constantly until thick, about 1 minute. Strain into a bowl, removing the vanilla pod and zest. Scrape the vanilla seeds into the sauce. Cool, then stir in grated lemon zest to taste and chill for a few hours before serving. Cover well to prevent absorbing refrigerator odors and chill up to 2 days.