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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Meringata with Ginger and Cream

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 container store-bought or homemade meringue cookies
  • 1 cup preserved ginger, chopped
  • 2 cups heavy cream
  • 4 tbsp powdered sugar
  • 1 lemon, zested and juiced

Method

  1. Strain the lemon juice and mix with the zest.
  2. Mix the juice and zest with the heavy cream.
  3. Whip the cream to soft peaks.
  4. Fold in the powdered sugar.
  5. Mix the ginger into the cream.
  6. Crumble the meringues and mix into the cream. Do this just before serving.
  7. Serve immediately, otherwise the meringue will dissolve in the cream over time.