Emerald Irish Whiskey Ice-Cream with Italian Meringue, Clove, lemon & orange syrup (Serves 4)
This dessert is a take on a whiskey sour on a plate. It’s clean and minimalistic on the plate but full of interesting flavours. The cloves & citrus work well with the Emerald Irish Whiskey Ice-Cream flavour. The orange & lemon in the syrup bring the citrus notes of the whiskey sour.
Ingredients:
4 Large scoops of Emerald Irish Whiskey Ice-Cream
For the sugar syrup:
- Juice of 2 oranges
- Juice of 2 lemons
- 150ml Water
- 300g Caster Sugar
For the Italian Meringue:
- 115g Caster Sugar
- 3 Tablespoons of water
- 2 Medium Egg Whites
Method:
To make the sugar syrup, place the orange and lemon juice in a heavy bottomed pan and reduce by two thirds.
Remove the juice and put the sugar and water into the pot, bring to the boil and reduce to a thick syrup consistency. Put the juice back into the pot along with the cloves to infuse and allow to cool.
To make the meringue, put the sugar in a pot and add the cold water. Bring the mixture to the boil and cook for 3–4 minutes, stirring occasionally until it looks slightly thickened.
Whisk the egg whites in a bowl until they are foamy, start adding the sugar syrup in a slow stream and continue whisking until the egg whites form a stiff and shiny meringue.
To serve, pipe the Italian meringue on to the plate then grill or torch until it toasts.
Top the meringue with the ice-cream and drizzle the syrup on the plate.
Sprinkle with toasted walnuts for texture and serve.
