10 egg yolks
500 g of confectioner's sugar
250 g of jaboticaba puree
1 liter of fresh heavy cream
6 large egg whites
10 egg yolks
500 g of confectioner's sugar
250 g of jaboticaba puree
1 liter of fresh heavy cream
6 large egg whites
1 To make the meringue, mix well the egg yolks with half of the confectioner's sugar and heat over a bain-marie until smooth
Beat with an electric mixer until this mixture becomes very creamy
2 Remove from heat and add 2/3 of the jaboticaba puree. Reserve
3 Beat the egg whites until stiff, then combine with the remaining confectioner's sugar and the chantilly cream. Reserve
4 Whip gently and incorporate the jaboticaba puree
Distribute in individual molds and place in the freezer
Serve chilled with the remaining jaboticaba puree.
