Recipes

Beso de angel

Jennifer Jones Enyart

Pastry Chef/Co-Owner

Dos Urban Cantina

Chicago
Ill.
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Menu Price: 
$7.00
Yield: 
about 6 servings
Ingredients: 
750
g
Heavy whipping cream
1
c
Strawberries, halved
3/4
c
Raspberries
1
c
Cherries, pitted
20
g
Sugar
1/4
tsp
Kosher salt
2
tbs
Brandy (optional)
7
Oz
Sweetened condensed milk
9
each
Egg yolks
11/2
c
Recipe: 
As needed
Sweet cherries or berries of choice, halved
15
Oz
Marshmallow meringue (see note)
1

Whip cream to medium-stiff peaks and set aside in refrigerator, wrapped tightly.

2

Place strawberries, raspberries and cherries in a blender, then add sugar, salt and brandy, if using. Blend until smooth, then press through a mesh strainer. Chill.

3

Place sweetened condensed milk and yolks in bowl of a stand mixer and place over a saucepan with simmering water on stovetop. Whisk constantly until mixture is pale in color and thickens slightly (mixture should be hot to the touch, 160 degrees F). Transfer bowl to mixer and whisk on high until thick and barely lukewarm to touch.

4

Fold in fruit purée, then chilled whipped cream. Pour into a container and freeze until firm, about 3 hours.

5

To serve, place about 1/4 cup walnut crumble in each bowl. Place a generous scoop of ice cream on top, garnish with sweet cherries and top with meringue, either by piping it from a piping bag or using a spoon to place a large dollop on top of ice cream. Use a torch to toast meringue. Serve immediately.

Notes: 
Note: 

Place 6 ounces egg white and 9 ounces sugar in bowl of a stand mixer. Whisk over a pot of simmering water on stove until meringue is very warm to touch (145 to 150 degrees F). Transfer bowl to mixer and continue to whisk on high until meringue comes to room temperature and forms medium-stiff peaks.

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