3/4 gal Rich chocolate ice cream, (softened but not melted)
1 1/2 cup Chopped brownies
Bittersweet fudge sauce, heated
Amaretto, if desired
GRAHAM CRACKER CRUST
2 cup Graham cracker crumbs
1/2 cup Melted butter
1 dash Ground cinnamon
MERINGUE
1 cup Egg whites, room temperature
1 cup Sugar
1/2 tsp Vanilla
1 drop Lemon juice
1 cup Sugar
|
|
>From the Dining Room of the The Valley River Inn, Eugene, Oregon.
NOTE: Prepare Graham Cracker Crust and Meringue before assembling dessert.
Line bottom of a 10-inch springform pan or two 8-inch springform pans with Graham Cracker Crust mixture. Spoon in half the ice cream. (Do not let ice cream melt or it will crystallize when refrozen.)
Arrange chopped brownies over ice cream; spoon in remaining ice cream. Cover dessert with a thick layer of Meringue. Immediately place under broiler of oven and brown the meringue. Watch carefully to prevent burning. Freeze until firm.
To Serve, pour hot fudge sauce on individual plates. Place a slice of ice cream cake on each plate. (The chef personally like a little amaretto drizzled over the fudge sauce.)
GRAHAM CRACKER CRUST Combine graham cracker crumbs, butter, and cinnamon, mixing well.
MERINGUE Using clean bowl and beaters, whip egg whites, 1 cup sugar, vanilla and lemon juice until stiff peaks form when beater is lifted. Fold in additional 1 cup sugar. Use immediately.
Serves 10 to 12.
Submitted to TNT recipes for Gourmet Friday, October 31, 1997, by Helen Simmons <simmons@northcoast.com> Per serving: 265 Calories; 9g Fat (30% calories from fat); 3g Protein; 44g Carbohydrate; 20mg Cholesterol; 195mg Sodium
Recipe by: Oregon Sampler: Resorts & Recipes, Valley River Inn
From The Chocolate Archives, Dec 1997, http://www.choco.com
|
|
