Halloween meringue ghost sundae
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Create your very own spooky Halloween sundae - vanilla ice cream served with a warm apple and blackberry sauce, and topped with a ghostly meringue!
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Cooking time: 30 mins
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Serves: 4
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Skill level: Bit of effort
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Costs: Cheap as chips
Ingredients
For the meringue ghosts:
- 2 medium egg whites
- 115g caster sugar
- ½ tsp vanilla extract
- ½ tsp vinegar
For the stewed apple and blackberry sauce:
- 900g bramley apples, peeled, cored and chopped
- 400g blackberries
- 3 tbsp honey
- 1 tsp ground cinnamon
To serve:
- 4 scoops of soft-scoop vanilla ice cream
Method
- To make the meringue ghosts: preheat oven to 120C (fan) gas 2. Have all ingredients at room temperature. Place egg whites in clean, grease free bowl and whisk on high speed until egg white reaches the stiff peak stage. Add the sugar 1 tbsp at a time until the mixture is thick and glossy. Whisk in the vanilla and vinegar. Fill a piping bag with large plain nozzle. Line a baking sheet with non-stick parchment. Pipe meringue ghosts following the template given. Reduce the oven to 110ºC (fan)/Gas Mark 1 for 30 minutes. Turn the oven off and leave the meringues to dry out overnight.
- To make the apple and blackberry sauce: place all ingredients in a heavy based saucepan together with 3tbsp water and gently cook for 20 minutes until soft and pulpy.
- To serve: in a glass sundae dish, place a rounded scoop of ice cream. Spoon over 2 generous tablespoons of stewed apple and finish with meringue ghosts. Serve immediately.
For more Wall's ice cream products, visit walls.co.uk
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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Your comments
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janine cole, posted 3 weeks ago
this looks fun.im looking forwarld to cooking itwith my carer
