MERINGUES WITH GINGER ICE CREAM AND
1 1-inch piece ginger root
2/3 cup sugar
2 cups whipping cream
5 egg whites
cream of tartar
1 1/4 cups sugar
pinch of salt
8 ounces semi-sweet chocolate
1/2 cup corn syrup
2 teaspoons butter
Grease and flour
17x11-inch jelly roll pan or line with parchment paper. Beat egg whites and
cream of tartar until soft peaks form. Gradually beat in sugar and salt until
stiff and glossy. Pipe or spoon meringues, about 1/2 inch high, into 8
Bake in 250 degree oven for 1 1/2 hours or until light
golden. Turn off oven; let stand in oven for 1 hour.
In food processor
fitted with metal blade or in blender, blend ginger with sugar. Whip cream
until soft peaks form; gradually beat in half of the ginger sugar until firm.
Break two of the meringues in small pieces; fold into whipped cream. Pack into
airtight container and freeze for 4 hours or until set, or for up to 5 days.
Let ice cream soften in refrigerator for about 20 minutes before using.
SATIN CHOCOLATE SAUCE:
Combine chocolate, corn syrup, remaining
ginger sugar and milk in a saucepan. Heat over medium heat until melted, while
Remove from heat and stir in the butter.
well for up to a month in refrigerator.
To assemble, place meringues on
individual plates; top with scoops of ice cream and drizzle with chocolate