Igloo Pudding, a dome of brandy-flavoured cream with a crunchy texture, makes a delicious-looking dinner party dessert.
2 egg whites
4 oz. castor sugar
3 eggs, separated
½ teaspoon vanilla essence
3 fl. oz. brandy
8 fl. oz. double cream
3 oz. castor sugar
Set the thermostat of your refrigerator to its coldest setting.
First make the meringue. Preheat the oven to cool 300°F (Gas Mark 2, 150°C).
Line a baking sheet with non-stick paper and set it aside.
Using a wire whisk or rotary beater, beat the egg whites until they form stiff peaks. Add 2 teaspoons of the sugar and continue beating for 1 minute. With a metal spoon, carefully fold in the rest of the sugar.
Drop tablespoonfuls of the meringue mixture on to the lined baking sheet.
Place the baking sheet in the oven and bake the meringues for 2½ hours, or until An exotic Indonesian recipe, Ikan Goreng is fish marinated in lime juice and fried in peanut oil and makes a tasty lunch or supper. they are pale golden brown and crisp. Remove the sheet from the oven and set the meringues aside to cool.
Meanwhile, in a medium-sized mixing bowl, beat the egg yolks, vanilla and brandy together with a fork until they are well blended.
In another medium-sized mixing bowl, beat the cream with a wire whisk or rotary beater until it forms stiff peaks.
In a third medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
Add 2 teaspoons of the sugar and continue beating for 1 minute. With a metal spoon, carefully fold in the rest of the sugar.
Pour the egg-yolk and brandy mixture on to the cream and fold them together with a metal spoon. Add the beaten egg whites and gently fold them into the cream mixture. Spoon the mixture into a 2-pint pudding basin. Place the basin in the frozen food storage compartment of the refrigerator and freeze the mixture for 1 hour.
When the meringues are cool, crumble them into a medium-sized mixing bowl.
Remove the basin from the compart-ment and fold in the crumbled meringue. Return the basin to the compartment and freeze it for a further 1 hour, or until the pudding is hard.
Remove the basin from the compart-ment. Dip the basin quickly into boiling water. Place a serving plate, inverted, over the basin and, holding the basin and the plate firmly together, reverse them, giving the basin a vigorous shake. The pudding should slide out easily. Serve at once.