Merengón ice cream filled fruits of the forest

Prepare the ingredients: squeeze lemon juice; separating the yolks and whites keep clear at room temperature (yolks can save for another preparation); chop the almonds; remove lemon zest.

Making fruit compote forest: put half of the strawberries with half the raspberries and blueberries half to cook in a small saucepan and add 1/4 cup of water (per 1 cup raspberries). If fruits are frozen, just add 1/8 cup water. Simmer for 10 min. Increase heat, add the jam and cooking for 3 min. to thicken a little. Remove from heat and pour through a strainer if you want to remove the seeds, otherwise let cool.

Preheat oven to 140 ° C. Put a pot with water to make a water bath. In a large bowl that can be put on the pot (without it falling inside) put egg whites and 3/4 of sugar. Beat with whisk to mix and carry water bath taking care that the base of the bowl does not touch the water. Whisk constantly until sugar crystals are dissolved (3 to 5 minutes approx.). Remove from the water bath and continue beating with an electric mixer for at least 10 min on. until firm. Stirring constantly with a spatula and add half the vanilla and almonds and stir. Line a tin with parchment paper or siplat. Put the meringue onto the paper forming a disc demeanor as you want to give diners. Merengue put extra on the edges of the circle so as to form a kind of source. Carry baking (140 ° C) until the meringue is crispy outside and slightly chewy inside. Turn off the oven and let cool in the oven.

For the ice cream: put in the juicer yogurt with cheese, remaining sugar, the rest of vanilla, cream and lemon juice. Grinding until the mixture is homogeneous, remove from the reamer and put in a container to freeze. After an hour out of the freezer and beat the mixture for 30 seconds. Repeat this process twice every hour.

Once whether it is to be used to mount, remove from the freezer and beat again adding milk (if necessary and the mixture is very compact, drop some ice cream before making balls of ice cream). With a spatula, mix the sauce ice cream with fruits of the forest so that you see a marbling and put on merengón. Serve decorated with fruits of the forest and melted chocolate.

Jesus and Tere Gutierrez. Adapted. Photography: Catalina Riutort