Iced Biscuit
Ingredients
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- 1
Whip the yolks with sugar (1) to a ribbon.
- 2
Cook sugar (2) + water to 121°C.
- 3
Whip the whites to soft peaks, pour in the syrup in a thin stream (Italian meringue).
- 4
Whip the cream to stiff peaks.
- 5
Combine the paled yolks + Italian meringue.
- 6
Gently fold in the whipped cream.
- 7
Mold in a gutter mold or frame lined with ladyfinger biscuit.
- 8
Freeze 6 hrs minimum. Slice with a hot knife.
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Per 100g
Allergens
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