I am absolutely loving this concept. Picture this: a massive family style dinner party - plates are casually passed around, wine is abundant, and laughter is aplenty. Once the meal has been cleared, imagine bringing out a massive dish or, heck, arranging Have A Yummy Day's incredible ice cream wreath right there, in the center of the table. Very Alinea of you. Hand out a whack of spoons and go to town! Delicious, delicious, town.
Strawberry Ice Cream Wreath
|FOR THE ICE CREAM||1 vanilla pod|
|1 ⅓ cup milk||1 ⅔ cup heavy cream|
|7 egg yolks||¾ cups cane sugar|
|1 cup strawberry purée (blended and sifted strawberries)||FOR THE RASPBERRY MERINGUE|
|2 egg whites||½ cup caster sugar|
|½ teaspoon vinegar or lemon juice||1 ½ tablespoon raspberry purée|
|Red food dye||AS GARNISH|
|1 litre strawberries||1 litre raspberries|
|10 oat cookies|
FOR THE ICE CREAM
Cut open and scrape the vanilla pod. Boil milk, cream, vanilla pod and seeds in a stainless steel saucepan. Whisk the yolks and sugar fluffy Pour the hot cream mixture over the yolks and pour everything back into the saucepan and stir. Simmer the mixture to 185˚C or until it starts to thicken from heavy whisking. Take off the heat, do not let it boil. Pour the mass into a bowl and let it cool in an ice water bath. Sift the mass, add strawberry purée and use it in an ice cream machine. Put the ice cream in the freezer for 1-2 hours.
FOR THE RASPBERRY MERINGUE
Set the oven to 210˚F. Whisk egg whites, sugar and vinegar in a stainless bowl. Put the bowl over a warm water bath and keep whisking until the paste is around 130˚F. Take the bowl off the heat and keep whisking until the meringue cools. Add raspberry purée and dye. Fill the meringue into a piping bag with a star shaped nozzle and pipe pieces of meringue onto a baking tray covered with baking paper. Bake in the middle of the oven for about 1 h. When the pieces of meringue are loose from the baking paper and their bottoms are dry, they are done. Otherwise, you can turn off the oven and let the pieces be in the remaining heat for about 10 minutes. Let the meringue cool. Store in an airtight jar in room temperature.
Put strawberries, raspberries, roughly chopped meringue, chopped oat cookies and strawberry ice cream in a circle on a big serving plate or a tray.