300G (10 oz) fresh or frozen mixed berries
4 scoops (90g/3 oz) reduced fat vanilla ice-cream
(we used raspberry sorbet)
3 egg whites
3/4 cup (180g/6 oz) Caster Sugar
Preheat oven to 230c (450F)
Divide the berries equally among 4 ramekins (which is a posh name for soufflé
dishes). Top with a scoop of ice cream/sorbet. Leave the ramekins in the freezer
while making the meringue. Whisk the egg whites in a clean, dry bowl for 2-3
minutes or until soft peaks form. Continue whisking vigorously while gradually
adding the sugar until the mixture is stiff and glossy. Remove the ramekins from the
freezer and place on a baking tray. Spread the meringue evenly over the tops of the
ice cream,making sure it meets the edge of each ramekin. Bake for 1 1/2 minutes
or until the meringue tops are golden but the ice cream remains frozen. Serve
immediately serves 4
4 scoops (90g/3 oz) reduced fat vanilla ice-cream
(we used raspberry sorbet)
3 egg whites
3/4 cup (180g/6 oz) Caster Sugar
Preheat oven to 230c (450F)
Divide the berries equally among 4 ramekins (which is a posh name for soufflé
dishes). Top with a scoop of ice cream/sorbet. Leave the ramekins in the freezer
while making the meringue. Whisk the egg whites in a clean, dry bowl for 2-3
minutes or until soft peaks form. Continue whisking vigorously while gradually
adding the sugar until the mixture is stiff and glossy. Remove the ramekins from the
freezer and place on a baking tray. Spread the meringue evenly over the tops of the
ice cream,making sure it meets the edge of each ramekin. Bake for 1 1/2 minutes
or until the meringue tops are golden but the ice cream remains frozen. Serve
immediately serves 4
Little Leakers
Berry Bombe Alaska
