Vacherin Glace Au Kirsch

* Exported from MasterCook *

Vacherin Glace Au Kirsch

Recipe By : Magazine
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Foreign Foods
Fruit

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
----- Meringue Shells -- -----
6 egg whites
1 tsp cream of tartar
2 c sifted granulated sugar
1 tsp vanilla extract
1 tsp grated lemon peel
----- ------- -- -----
1 qt strawberry or vanilla ice cream
Kirsch
1 c heavy cream -- whipped
8 fresh strawberries -- with hulls on

1. Make meringue shells: In lg bowl of electric mixer, let egg whites warm to
room temp -- about 1 hr.
2. At high speed, beat egg whites with cream of tartar just until soft peaks f
orm when beater is slowly raised.
3. Gradually beat in sugar, 1/4 c at a time, beating well after each addition.
Beat in vanilla and lemon peel. Continue beating until very stiff -- 12 min
longer.
4. Preheat oven to 250F. Lightly grease a lg cookie sheet.
5. Spoon meringue into a pastry bag fitted with a number-6 star tube; form eig
ht meringue rings on prepared cookie sheet. (Makes 16 shells; use rest another
time.)
6. Bake 1 hr, or until very lightly colored. Store in an airtight container u
ntil ready to use.
7. To serve: Fill each ring with a scoop of ice cream; sprinkle with a genero
us tsp-ful of Kirsch. Decorate with whipped cream put through a pastry tube or
with a spoon. Top each with a strawberry.

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