Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
Beat egg whites with cream of tartar until stiff peaks form. Gradually add sugar and vanilla extract, beating until glossy.
In a separate bowl, whisk egg yolks with cornstarch until pale and slightly thickened.
Gently fold egg yolk mixture into egg whites until just combined. Do not overmix.
Spoon mixture onto prepared baking sheet, forming four equal-sized circles. Bake for 25-30 minutes, or until lightly golden.
Let cool completely. Carefully slice each cloud bread circle horizontally.
Make raspberry swirl: Combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until raspberries break down and sauce thickens (about 10 minutes). Strain to remove seeds.
Gently swirl raspberry sauce into softened vanilla ice cream.
Place a scoop of raspberry swirl ice cream between the bottom halves of two cloud bread slices. Top with the remaining cloud bread halves.
Serve immediately.
Ingredients
4
33Large Eggs-separated
3 tbsp45 mLGranulated Sugar
1 tbsp15 mLCornstarch
1/4 tsp1.25 mLCream of Tartar
1/2 tsp2.5 mLVanilla Extract
1 cup140 gFresh Raspberries
2 tbsp30 mLGranulated Sugar
1 tsp5 mLLemon Juice
1 pint473 mLVanilla Ice Cream-slightly softened
Equipment
Baking sheet
Parchment paper
Mixing bowls
Electric mixer
Spatula
Small saucepan
Strainer
Instructions
Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
Beat egg whites with cream of tartar until stiff peaks form. Gradually add sugar and vanilla extract, beating until glossy.
In a separate bowl, whisk egg yolks with cornstarch until pale and slightly thickened.
Gently fold egg yolk mixture into egg whites until just combined. Do not overmix.
Spoon mixture onto prepared baking sheet, forming four equal-sized circles. Bake for 25-30 minutes, or until lightly golden.
Let cool completely. Carefully slice each cloud bread circle horizontally.
Make raspberry swirl: Combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until raspberries break down and sauce thickens (about 10 minutes). Strain to remove seeds.
Gently swirl raspberry sauce into softened vanilla ice cream.
Place a scoop of raspberry swirl ice cream between the bottom halves of two cloud bread slices. Top with the remaining cloud bread halves.
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