Hot and Cold Brazo de Mercedes By Chef Gene Gonzalez
|4||scoops||MAGNOLIA ICE CREAM BEST OF THE PHILIPPINES PANDAN PINIPIG|
|1||tbsp||MAGNOLIA GOLD BUTTER UNSALTED|
|2||pc||MAGNOLIA BROWN EGGS, use egg yolks only|
|1/2||cup||MAGNOLIA PUREFRESH NATURAL COW’S MILK|
|MAGNOLIA BROWN EGGS, use egg whites only|
|1/4||tsp||cream of tartar|
Melt sugar until bronze. Add butter. Mix until butter emits a toffee aroma. Add water and whisk to reduce to a sauce. Set aside.
Combine egg yolks and milk in a small saucepan and cook over medium heat while continually stirring until thickened. Stir in powdered sugar and macapuno preserve. Set aside to let cool.
1. Preheat oven to 350°F. In a mixing bowl, whip the egg whites with cream of tartar until light and foamy. Gradually add the powdered sugar and continue beating. Add vanilla.
2. Scoop meringue onto greased baking sheet and bake for 5-10 minutes or until it has risen and doubled in size.
Transfer meringues into a serving platter. Scoop ice cream into the platter then drizzle with caramel and macapuno custard. Serve immediately.
Makes 4 servings.