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Cooking Time:
Preparation Time:
This is what I need:
– 150g Mamie Bio Strawberry, Cherry & Blackcurrant Extra Jam
– 4 tablespoons icing sugar
– 4 tablespoons sugar
– 4 eggs
– 20cl cream
– Some mini meringues for decoration
– A pinch of salt
Let’s get started!
1- Separate the egg whites and preserve the yolks.
2- Add a pinch of salt to the egg whites and beat them with a whisk until they form a firm snow.
3- Continue beating while slowly incorporating 2 tablespoons of icing sugar.
4- Place the bowl in a water bath over low heat and continue to whisk for 5 minutes. The mixture will start to set.
5- In a second bowl, mix the yolks and the icing sugar.
6- In a third bowl, whip the cream with 2 tablespoons of icing sugar.
7- Incorporate jam into your whipped cream, add the mixture egg/sugar.
8- Finally, carefully incorporate the first preparation so as not to break the whites too much.
9- Place in the freezer for at least 2 hours and serve sprinkled with crispy meringue chips.
The little trick
This delicious and light ice cream can be made with all the Mamie Bio organic extra jams!
