Raspberry Ripple Meringue Gelato
A great way of using up leftover meringues that have lost their middle gooeyness, or if some didn’t turn out as prettily as you would have hoped. This a no fuss, no-churn ice cream that you can simply freeze and then scoop into portions when you’re ready to serve.
|350g||raspberries, plus extra for serving|
|3||free-range medium eggs|
|100g||golden caster sugar|
|Leftover broken meringue bits (the more the better)|
|Melted dark chocolate to serve (optional)|
You will need a 1 litre loaf tin and an electric whisk
With a fork, mash 150g of the raspberries, or whiz in a food processor until very smooth. Set aside.
Line a 1 litre loaf tin with cling film, overlapping the layers and leaving a large enough overhang so you can easily remove the frozen ice cream later.
In a heatproof bowl set over a pan of simmering water, whisk the eggs and sugar continuously with an electric whisk, until the mixture has doubled in volume. It will take about 10 minutes to get it really thick.
Remove from the heat, then continue to whisk until the mixture is completely cool. Now whisk the cream until it’s thick and just holding its shape. Fold the egg mix into the cream, then carefully fold in the crumbled pieces of meringue.
Pour some of the raspberry purée into the bottom of the loaf tin, then gently add the cream mixture and use the rest of the raspberry purée to ripple through. Freeze for at least 5 hours, or ideally overnight.
When ready to serve, remove from the freezer and allow it to soften slightly, then use the cling film to pull it out of the loaf tin. You can either cut into slices of scoop into balls. Drizzle with melted dark chocolate if you fancy a further flourish.