You are here

Brandy Meringue Frozen Pudding

admin's picture
Ingredients
For meringue
  Egg whites 2
For pudding
  Eggs 3 , separated
  Vanilla essence 1⁄4 Teaspoon
  Brandy 3 Fluid Ounce (75 Milliliter)
  Double cream 8 Fluid Ounce (250 Milliliter)
  Castor sugar 3 Ounce (75 Gram)
Directions

Line a baking sheet with non-stick paper.
Beat the egg whites until they will form a stiff peak.
Add 2 teaspoons of the sugar and continue beating for 1 minute.
Fold in the remaining sugar.
Drop tablespoonsful of the meringue mixture onto the baking sheet.
Bake in a cool oven (150 °C /300 °F or Gas Mark 2) for 2 1/2 hours or until they are pale golden brown and crisp.
Remove from the oven and allow to cool.
Meanwhile, beat the egg yolks, vanilla and brandy together.
Whip the cream until it is thick.
Beat the egg whites until they will hold a stiff peak.
Add 2 teaspoons of the sugar and continue beating for 1 minute.
Fold in the remaining sugar.
Fold the cream into the egg yolk and brandy mixture, then fold in the egg white mixture.
Spoon into a 1.5 1/2 pint pudding basin.
Freeze for 1 hour.
Crumble the meringues.
Fold into the pudding mixture and return to the freezer.
Freeze for a further 1 hour or until hard and set.
To serve, unmould onto a serving dish.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Drink: 
Brandy

Rate It

Your rating: None
4.079165
Average: 4.1 (12 votes)