Pistachio and matcha sundae
Ingredients
for 4 person
| 1 | fresh egg white |
| 1 pinch | salt |
| 50 g | sugar |
| 1 tsp | matcha powder |
| ¼ tsp | matcha powder |
| 1 dl | full cream |
| 100 g | white chocolate, finely chopped |
| 1 | lime, rinsed with hot water, dabbed dry, grated zest |
| 380 g | pistachio ice cream |
| 1 | lime, rinsed with hot water, dabbed dry, grated zest |
| 2 tbsp | unsalted, shelled pistachios, coarsely chopped |
How it's done
Matcha meringue
Beat the egg white with the salt until stiff, add half of the sugar and continue to beat until the mixture becomes glossy. Add the remainder of the sugar and the matcha powder, continue to beat until the mixture becomes very stiff. Transfer the mixture to a piping bag with a smooth nozzle (approx. 6 mm in diameter), pipe small dots onto a tray lined with baking paper.
To bake/dry
Place the tray in the lower half of an oven preheated to 120°C. Reduce the heat to 100°C and leave the meringues to dry out for approx. 1½ hrs. Then switch the oven off and leave the meringues to cool in the oven with the door slightly ajar. Dust with matcha powder.
Chocolate sauce
Heat the cream in a pan. Remove the pan from the heat. Add the chocolate and stir to melt. Mix in the lime zest.
Sundae
Shape the ice cream into scoops, divide between the sundae glasses. Drizzle with the chocolate sauce, top with the meringues, lime zest and pistachios, serve immediately.
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