This dessert recipe is a grown up version of every kid´s favourite “Swedish marängsviss” Couverture chocolate means that there are enough cocoa butter in the chocolate to make it set in a nice way after you have melted it.
Vanilla ice cream
Ingredients 4 servings
Vanilla ice cream
300 ml (10.14 fl oz) milk
200 ml (6.76 fl oz) cream
80 g (2.82 oz) egg yolks
50 g (1.76 oz) sugar
1 vanilla pod
100 g (3.53 oz) egg whites
200 g (7.05 oz) sugar
200 g (7.05 oz) dark couverture chocolate
Bring the milk, cream, sugar and vanilla pod to a boil and steep for 5 minutes.
Prepare an ice bath.
Reheat the milk mixture to the boiling point.
Put the egg yolks in a bowl and stir in a third of the hot milk mixture, then pour that back into the hot milk. Heat the custard to 84° C (183.2 degrees Fahrenheit) and put the pot immediately on the ice bath.
When the ice cream is cool, refrigerate for at least 3 hours.
Churn in an ice cream maker and then freeze until hardened, approximately 1 hour.
Boil some water in a small pan. Put a heat proof bowl over the pan to create a water bath.
Add the egg whites and sugar to the bowl and stir. Cook over the water bath, while stirring, until the mixture reaches 72° C (161.6 degrees Fahrenheit). Take the bowl off the heat and whip the meringue to stiff peaks.
Transfer the swiss meringue into a piping bag with a small tip.
Pipe 80-100 small meringues, 20-30 bigger meringues and 10 sticks.
Preheat the oven to 100° C (212 degrees Fahrenheit).
Bake the meringues until completely dry. Approximately 1-2 hours depending on size.
Cool the meringues.
Tempered chocolate swirls
Simmer some water in a small pan. Put a heat proof bowl over the pan to create a water bath.
Do not let the bowl touch the water!
Chop the chocolate in small pieces.
Add 80% of the chocolate to the bowl and stir.
When the chocolate starts to melt, take the bowl off the heat. Return the bowl to the heat if
necessary. Do not let the chocolate get any warmer than 36° C (96.8 degrees Fahrenheit)!
Add the remaining 20% of the chocolate. Stir the chocolate (off heat) until it has cooled down to 32° C (89.6 degrees Fahrenheit) and all the chocolate has melted.
Dip a spoon into the chocolate and drizzle chocolate onto a baking paper.
Dip meringues into the remaining chocolate in the bowl. For the meringue sticks, put on a small meringue on the chocolate part after the dipping to make it stick.
Whip the cream to stiff peaks and pipe some dollops onto the plates.
Place the chocolate swirls on the plates. Put a big scoop of ice cream onto the chocolate swirls.
Arrange the meringues on the plates.