| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dujour06, New |
1 |
servings |
INGREDIENTS
| 1/8 |
ts |
Cream of tartar |
| 1 |
|
Egg white |
| 2 |
tb |
Sugar |
| 1/3 |
c |
Heavy whipping cream |
| 1/2 |
ts |
Vanilla extract |
| 1/3 |
c |
Light sour cream |
|
|
Instant Read Thermometer |
INSTRUCTIONS
SPECIAL EQUIPMENT
Make Safe Meringue: Bring 1-inch of water to a simmer in a large skillet.
Combine cream of tartar and 1 teaspoon of water in a 4 to 6 cup stainless
bowl. Whisk in the egg white and sugar. Place thermometer near stove in a
mug of very hot tap water. Set bowl in skillet. Stir mixture briskly and
constantly with a rubber spatula, scraping the sides and bottom often to
avoid scrambling the egg white. After 45 seconds, remove bowl from skillet.
Quickly insert thermometer, tilting bowl to cover stem by at least 2
inches. If less than 160 degrees, rinse thermometer in skillet water a
return it to mug. Replace bowl in skillet. Stir as before until temperature
reaches 160 F when bowl is removed. Beat on high speed until cool and
stiff. Set aside.Beat cream with vanilla until soft peaks form, not too
stiff. Fold meringue into whipped cream and light sour cream. Cover and
chill until needed.
May be refrigerated up to 8 hours.
S: 2 cups
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9150
Converted by MM_Buster v2.0l.
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