Ice cream, what could be better in the summer heat or just for the mood! Of course, you can go to the store and buy a ready-made product, but you and I, chefs of all levels, are not gathered here, and we are not looking for easy ways! I offer you a simple version of this cool treat!
| Cook Time | 40 minutes |
| Servings |
Ingredients
- 100 ml Fresh juice (cherry)
- 140 gram Sugar
- 2 pieces Egg white
- 1 gram Vanilla sugar
- 200 ml Cream (30%)
Ingredients
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|
Instructions
- Pour sugar into the juice, put it on the stove, stirring, bring to a boil, do not remove it from the stove, because the syrup may leak out. Cook over medium heat for 5 minutes.
- While the syrup is cooking, whisk the whites (thoroughly washed eggs) with a pinch of salt into a stable foam.
- The syrup has just boiled. Without stopping whipping the egg whites, pour in the syrup in a thin stream. Don't be afraid, nothing will boil and curdle. After all the syrup is poured in, continue whipping for 2-3 minutes. put them in the freezer or refrigerator so that the proteins cool down quickly.
- When the proteins cool down, this will happen in 30 minutes, whisk the cream with vanilla into a strong foam.
- Mix the chilled whites and whipped cream with a spatula.
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