Pistachio and Raspberry Ice Cream Dessert
Eis dessert with pistachios and raspberries is a recipe with fresh ingredients from the menu category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 egg whites
- 1 tsp lemon juice
- 150 g powdered sugar
- 1 tsp Cornstarch
- 200 g fresh raspberries
- 100 g unsalted shelled pistachios
- 8 scoops raspberry ice cream
Instructions
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1.
Preheat the oven to 80°C with top and bottom heat. Whip the egg whites very stiffly, gradually folding in lemon juice and sugar until the mixture is white, glossy, and firm to the touch. Sift the cornstarch over it and fold in.
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2.
Fill a piping bag fitted with a small round tip with the meringue and pipe tiny dots onto a parchment-lined baking sheet. Bake at 80–100°C on fan for about 3–4 hours, allowing it to dry rather than bake; leave a sliver of the oven door open, increase time if needed and lower temperature.
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3.
The meringues should stay white. Remove them from the oven and let cool. Clean the raspberries. Roughly chop the pistachios. Crumble the meringue finely and layer alternately with raspberry ice cream, pistachios, and raspberries in four dessert glasses. Serve immediately.
