- 1 roll ready-made puff pastry
- 500ml vanilla ice cream
- 200g fresh blueberries
- 60ml brown sugar
- 4 egg whites
- Pinch of salt
- 225g castor sugar
- 5ml white wine vinegar
- 5ml vanilla extract
PreparationCook Blueberries and 50ml brown sugar in a sauce pan until cooked down “jammy”. Allow to cool.
Stir Blueberries into vanilla ice cream, creating a marbled effect. Freeze for an hour.
Pre heat oven to 200⁰C
Cut 6 x 5cm circles of puff pastry with a cookie cutter. Arrange on a baking tray. Sprinkle with remaining brown sugar.
Bake for 10 to 12 minutes until golden. Allow to cool.
Whisk egg whites and salt until stiff.
Gradually whisk castor sugar into eggs, a tablespoon at a time until thick and glossy.
Whisk in the vinegar and vanilla extract. Set aside.
Place a scoop of ice cream on each pastry circle.
Cover each scoop of ice cream with meringue, making sure to leave no uncovered ice cream.
Freeze until needed. (up to 2 days)
To bake: place in a preheated oven (220⁰C) for 8 to 10 minutes until meringue is golden.