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By Seibert Pappas Lou
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Extra resources for Glaces et sorbets
Example text
Transfer 2½ cups (750 g) of the ice cream into the cake-lined bowl and gently smooth with an offset spatula. Place the smaller cake round on top of the layer of ice cream and press down gently. Place the cake in the freezer for 1 hour to set.
The country of origin refers not to an egg white’s birthplace but to the manner in which the sugar is integrated into the fluffy stuff. A French, or dry, meringue is one made by simply adding sugar in a steady stream to egg whites as they are beaten. It’s tasty, sweet, and billowy, but not the most stable of meringues. A Swiss meringue is made by combining the egg whites and sugar from the beginning and whisking the two in a bain marie (a metal bowl placed over a saucepan half filled with gently simmering water) until the sugar has completely melted and the temperature of the mixture reaches at least 160°F (72°C), the point at which any lingering bacteria will be exterminated.
Once the chocolate has melted, whisk the ganache until smooth and emulsified. Allow to cool until the ganache reaches room temperature but is still spreadable. Make the caramel: In a large, heavy saucepan, combine the granulated sugar with ½ cup (120 ml) water, the salt, and lemon juice. Stir over medium-low heat until the sugar has completely melted. With a damp pastry brush, wipe down the sides of the saucepan to remove any clinging sugar crystals. Increase the heat to medium-high and cook the sugar syrup until the caramel turns a medium amber color.