Meringue with chocolate sauce and vanilla ice cream – recipe
Decanter headed out to the Great Italian Chef's and Lavazza coffee masterclass in London earlier this month and were shown how to make this simple but tasty dessert recipe by Christian and Manuel Costardi.
The Costardi Brothers bring the science lab into the kitchen with this inventive meringue with chocolate sauce and vanilla ice cream dessert recipe. If you cannot obtain liquid nitrogen to make the ice cream, simply use a premium vanilla ice cream as a substitute.
Meringue with chocolate sauce and vanilla ice cream
Chef: Costardi Brothers
Cooking time: 3 hours
Serves: 8
Course: Dessert
Difficulty: Medium
Ingredients:
Ice cream
750g of cream
180g of sugar
Meringue
200g of egg white
400g of sugar
1 pinch of Sarawak black pepper
1 pinch of lemon zest
Chocolate sauce
100g of dark chocolate, 72%
30g of butter
Garnish
200g of whipping cream, whipped
salt flakes
Method:
- 750g of cream
- 180g of sugar
- Transfer the mixture to a standing mixer with paddle attachment and start to mix. Carefully pour in liquid nitrogen until frozen, then reserve in the freezer
- Preheat the oven to 85°C
- 200g of egg white
- 400g of sugar
- 1 pinch of Sarawak black pepper
- 1 pinch of lemon zest
- Transfer the mixture into a piping bag. Line a metal tray with greaseproof paper and pipe circles of the meringue on top, about 10cm in diameter. Bake for approximately 3 hours, then remove from the oven and allow to cool
- 100g of dark chocolate, 72% (or similar)
- 30g of butter
- 200g of whipping cream
- salt flakes
Coffee and Parmesan risotto – recipe
Decanter headed out to a masterclass with the Costardi brothers...
