2 cups of sugar
2 cups of water
6 egg whites, beaten to a firm snow-like consistency
3/4 cup of mint cream liqueur (extract)
3 cups of whipped heavy cream
2 cups of sugar
2 cups of water
6 egg whites, beaten to a firm snow-like consistency
3/4 cup of mint cream liqueur (extract)
3 cups of whipped heavy cream
Combine the sugar and water in a saucepan, bring to a boil, stirring until it thickens like honey
Let it cook without stirring at the simmering point
Pour the hot sauce into a fine stream onto the beaten egg whites, beating constantly without stopping
Beat until the meringue is cold and thick, then add the mint cream
Add the whipped heavy cream and mix well
Pour into an ice cream mold and place in the freezer
When serving, remove from the mold and serve with chocolate sauce
Serve 8 portions.
