#MyEnlightenedSummer Series: Eton Mess - Ice Cream Version!
Continuing my super fun ice cream series: #MyEnlightenedSummer today! I'm sharing another delicious Enlightened flavor: Toasted Almond!
When I think about almonds, I immediately think of berries! I feel like they both complement each other so well, so I knew I had to incorporate berries somehow with this flavor.
I also love playing around with texture, so I thought creating an ice cream version of an Eton Mess would be amazing.
Here is what you'll need to create this bowl of goodness:
- Enlightened's Toasted Almond Ice Cream
- Berry Sauce (simply heat some frozen berries on the stove, add some orange or lemon zest and a squeeze of its juice if you want as well!)
- Toasted Slivered Almonds
- Crushed Meringue Cookies (recipe below)
When assembling, it's best to put the almonds and crushed cookies at the very top, so they still have a bit of crunch :)
Here is the super simple recipe to make your own meringues:
2 egg whites, room temperature (best to use older egg whites)
1/4 tsp cream of tartar
1/2 cup granulated sugar
1/2 tsp vanilla extract or vanilla bean paste
Makes about 25-30 small 1" size cookies.
Preheat oven to 250 degrees Fahrenheit.
Place egg whites and cream of tartar in a clean mixing bowl.
Using your whisk attachment, start your mixer on medium low, then after a minute, increase to medium high speed.
Once you notice soft peaks forming, add your sugar in, a tablespoon at a time.
After all your sugar is added in, stop your mixer and use a rubber spatula to scrape the sides down.
Turn your mixer to high speed, and continue mixing until stiff peaks form. (One way to test this is to dip your whisk into your mixture, remove it, and a “bird’s peak” should form at the end of your whisk.)
Add in your vanilla, and mix until combined.
Transfer your meringue to a piping bag with a tip of your choice. You can also use a ziplock bag and cut the corner off.
Pipe your meringues onto a Silpat or parchment paper about an inch apart.
Place in your oven for 30-45 minutes. Crack your oven door open at around 30 minutes to check on your meringues. If they are dry to the touch and firm, and you can gently lift them off the Silpat or parchment without them still sticking, they are ready. If they are still soft or sticky, keep them in for another 15 minutes and keep checking on them.
Turn your oven off and let the meringues cool in there for 30 minutes. Then remove from the oven and let cool on a wire rack.
Your meringues should be able to come off your Silpat or parchment easily. They will keep in an airtight container for about a week.
Styling: Natalie Choi Events
Photography: Yasmin Roohi Photo
Ice Cream: Enlightened