Ingredients
for Ice Cream …
- 300g Beach Organics Ground Traditional Coconut Sugar with Turmeric
- 125g butter
- 300g Beach Organics Mango Blossom Honey
- 1.250ml cream
- 12 egg yolks
Note: You will need an Ice Cream Machine for this recipe.
for the Meringue …
- 115g egg whites
- 230g Beach Organics Ground Traditional Coconut Sugar with Turmeric
- pinch of cream of tartar
- 1 teaspoon corn flour
- Quantity: Makes 12 portions.
Method
for Ice Cream …
- Cook sugar, butter and honey with 250mls cream until they form a sauce.
- Boil 1-2 minutes then take off heat and cool to room Temperature.
- Place Yolks in a blender and slowly pour in the honey mix.
- Transfer to a bowl, combine with the rest of the cream.
- Freeze in an ice cream machine.
- Layer in a lined 20cm cake tin. First ice cream then meringue, and repeat so you have 3 layers of ice cream and 2 layers of meringue.
- Freeze 12 hours.
for the Meringue …
- Place egg whites and cream of tartar in a mixer on medium speed and whisk until a meringue starts to form soft peaks.
- Increase the speed and slowly add sugar and corn flour until thick and glossy.
- Pipe out 2 circles of meringue to fit into a spring form tin 20cm.
- Bake in the oven 55 degrees Celsius overnight until firm and dry.