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| Recipe of the Month |
Coffee and Dulce de Leche Meringue Ice Cream
Whitworths light brown soft sugar, a light honey-coloured sugar with the warm taste of molasses makes the perfect ingredient to the following coffee ice cream, which is spooned into tall frosty coffee glasses over a a dollop of Dulce de Leche a luxurious caramel toffee imported from Argentina, available from better supermarkets, (see my version using Whitworths caster sugar). Crushed meringue makes the final layer to resemble the pale foam on top of a Café Latte. Enjoy!
Equipment & Ingredients
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10 ½oz Whitworths light brown soft sugar |
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9 large free range egg yolks |
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7tbls of very strong freshly brewed coffee, strained |
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Dulce de Leche (see recipe) or a ready made one sold in a squeezy plastic bottle |
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Method
Add the sugar and egg yolks to a mixing bowl and whisk together until the mixture is smooth and creamy. Add to the milk with the strained coffee. Stand over a moderate heat and stir the mixture constantly until the custard is thick enough to lightly coat the back of the spoon. Remove from the heat. Taste and strengthen the flavour, if necessary with a few spoonfuls of coffee granules dissolved in a one tsp of hot water, leave to cool a little.
Freeze in an ice cream maker, or still freeze, (putting the ice cream mixture in a shallow metal bowl and freezing it until it is firm, whisking the partially frozen ice cream twice during the freezing process).
Meanwhile drizzle a generous layer of the Dulce de Leche (see recipe) into 4 tall glasses.
Freeze for 30 minutes (make sure they fit your freezer), or more then spoon the slightly softened coffee ice cream on top. Cover with kitchen foil and transfer the glasses back to the freezer until the ice cream is firm. Before serving add a layer of finely crushed meringue on top and decorate each one with a French mini meringue. Eat fresh, or freeze for a future delicious treat.
Tip
The caramel toffee sauce can be made in advance and kept , covered in the fridge. To regain it's pouring consistency, warm it very lightly in a microwave before serving.
Tip
If you don't have an ice cream maker, use an electric hand whisk, or a liquidiser to break down the ice crystals.
Tip - For the Dulce de Leche (caramel toffee)
Equipment & Ingredients
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280g (10oz) Whitworths caster sugar |
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Method
Add the first two ingredients to a medium sized pan and leave to simmer over a moderate heat stirring continuously until the sugar is dissolved. Bring to the boil and boil until the syrup turns a mid-golden colour. Remove from the heat immediately and plunge the base of the pan in cold water for a few seconds and stir in the cream. If the caramel stiffens, replace the pan over a low-moderate heat and stir the caramel until it looks smooth and glossy.
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