Flavour prints and profiles and stamps.
Ice Cream for breakfast. Anyone?
I have no issues exploring them over and over and over again. Each new canvas throws up nuances, subtle differences till we ‘appropriate’ all the deliciousness. This is the case with myself, mangoes and passion fruit.
My daughter had been bugging me to make meringues for a while – a whole lot of egg whites whipped to stiff peaks and sugar folded in. And when life forces you to make meringues, ice cream – a way to use up leftover yolks should never be far off.
As well as fresh fruit, in season…don’t you think?
I made some meringues and froze them overnight, fearful of the humidity in Nigeria which could have reduced the beautifully crisp outer-marshmallowy inner meringues to mush.
The ice cream was easy, using the trusted recipe (below).
Here are a few things to help:
It was really delicious, The finish of lime zest over the ice cream set this off, with the mango-passion fruit sauce and the sweet meringues.
The best bits? The chunks of frozen mangoes – they brought a burst of sunshine to the white and cream on the palate. Very much recommended for future explorations – add some mango chunks people. Add some.
Perfect for a Sunday evening only. I guarantee nothing will remain if the family is gathered at the table. Feasting on this.[wpurp-searchable-recipe]Mango & Passion Fruit Swirls in Vanilla Ice Cream – – – [/wpurp-searchable-recipe]