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The sun has come out. If your looking for some yummy gelato ice cream then make sure you head over to our “pop up” shops at Mile Elm Calne SN11 0PY and a Reybridge Lacock SN152PF. #gelato #icecream #sunshine #lacockdairy
Doesn’t this recipe look amazing!!! It’s really got our creative juices flowing!!
Lacock Dairy Blackcurrant Gelato Pavlova
For the meringue:
115g caster sugar
115g icing sugar
4 large egg whites
60g whole almonds
Preheat the oven to 190 degrees Celsius. When hot, place the almonds on a tray and place in the centre of the oven for 8-10 minutes. Once roasted, move the almonds to a blender and blitz until you have roughly chopped pieces.
Change the oven temperature to 100 degrees Celsius, line 2 trays with baking paper and begin preparing the meringue.
Whisk the egg whites until they form stiff peaks. Slowly add the caster sugar. It is very important that you don’t add it too quickly. Add 1 dessert spoon at a time, whisking for about 5 seconds between each spoonful. When it is all added the mixture should be thick and smooth. Then sieve in 1/3 of the icing sugar and fold in. When fully folded add another half of the icing sugar and fold in. Add the last 1/3, fold in. Then pour in your almond pieces (save a few for topping!) and gently fold them through the mix. Be careful not to over-fold the mix though.
Spoon on to your pre-lined trays (whatever size you would like!), top with a sprinkle of almond pieces, and place in the oven. Bake for 1 hour and 30 minutes. Switch off the oven and leave the meringues in the oven whilst it cools down as they continue to bake while the oven cools
For the coulis:
1 bag frozen mixed berries
1.5 tbsp caster sugar
Defrost the berries and separate the juice from the fruit. Place the fruit and sugar in a pan and heat until combined. Re-add the fruit and mix before taking off the heat.
Place your meringue on a plate, surround by fruit and coulis, and top with a scoop of Lacock Dairy Blackcurrant Ripple Gelato