200g of egg whites
400g of caster sugar
100ml of water
50g of glucose
Cream of tartar
Squeeze of lemon juice
Jude’s Vanilla Ice Cream (vegan & veg-friendly)
Italian Meringue
A good raspberry jam
Starting with the meringue, boil the sugar, glucose and water to soft-ball stage of 121°C, using a sugar thermometer to gauge the process.
As the sugar is coming up to temperature at 112°C, begin to whisk the egg whites in a food mixer on a medium to high speed to a semi-stiff consistency.
Add the cream of tartar, pinch of salt and squeeze of lemon juice — make sure they’re stiff when the sugar reaches 121°C.
Remove the sugar from the heat and pour in a steady stream onto the egg whites.
Once all the sugar mixture has been added, adjust the whisk to a medium-low speed and continue to whip slowly until the egg whites are cool.
Place the whipped whites into a piping bag with a star-shaped nozzle.
Cut into 2cm slices and cut out to fit your pan or baking dish.
Place the panettone onto the base of the pan.
Spread a thick layer of jam on next.
Scoop the ice cream onto the panettone smeared in jam, then pipe on the meringue, covering all of the ice cream.
Place into the oven at 200°C for 8–10 minutes.
Remove, then use a blowtorch to brown the top of the meringue until nicely caramelised.
You can also sprinkle a little brown sugar on top if you wish to give it a crunch.
200g of egg whites
400g of caster sugar
100ml of water
50g of glucose
Cream of tartar
Squeeze of lemon juice
Jude’s Vanilla Ice Cream (vegan & veg-friendly)
Italian Meringue
A good raspberry jam
Starting with the meringue, boil the sugar, glucose and water to soft-ball stage of 121°C, using a sugar thermometer to gauge the process.
As the sugar is coming up to temperature at 112°C, begin to whisk the egg whites in a food mixer on a medium to high speed to a semi-stiff consistency.
Add the cream of tartar, pinch of salt and squeeze of lemon juice — make sure they’re stiff when the sugar reaches 121°C.
Remove the sugar from the heat and pour in a steady stream onto the egg whites.
Once all the sugar mixture has been added, adjust the whisk to a medium-low speed and continue to whip slowly until the egg whites are cool.
Place the whipped whites into a piping bag with a star-shaped nozzle.
Cut into 2cm slices and cut out to fit your pan or baking dish.
Place the panettone onto the base of the pan.
Spread a thick layer of jam on next.
Scoop the ice cream onto the panettone smeared in jam, then pipe on the meringue, covering all of the ice cream.
Place into the oven at 200°C for 8–10 minutes.
Remove, then use a blowtorch to brown the top of the meringue until nicely caramelised.
You can also sprinkle a little brown sugar on top if you wish to give it a crunch.
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