Difference between revisions of "Turron de Vino"
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# Refrigerate for at least 2 hours and serve chilled, garnished with [[whipped cream]] if desired. | # Refrigerate for at least 2 hours and serve chilled, garnished with [[whipped cream]] if desired. | ||
| − | [[Category:Chilean Desserts]] | + | [[Category:Chilean cuisine]] |
| + | [[Category:Desserts Recipes]] | ||
[[Category:Almond Recipes]] | [[Category:Almond Recipes]] | ||
[[Category:Red wine Recipes]] | [[Category:Red wine Recipes]] | ||
[[Category:Egg white Recipes]] | [[Category:Egg white Recipes]] | ||
[[Category:Heavy cream Recipes]] | [[Category:Heavy cream Recipes]] | ||
Revision as of 18:42, 8 May 2012
Description
File:Wine Meringue.jpg
Turron de Vino
Wine meringue
- This recipe is for 8 to 10 serving
Ingredients
- 1 cup (250 ml) sugar
- 1½ cup (375 ml) red wine
- 6 egg whites
- a pinch of cream of tartar (tartaric acid)
- 2 tsp (10 ml) vanilla extract
- 1 cup (250 ml) chopped almonds
- whipped cream for garnish (optional)
Directions
- Combine the sugar and wine in a saucepan over moderate heat and bring to a boil, stirring to dissolve the sugar.
- Simmer uncovered until reduced in volume by about half.
- Meanwhile, beat the egg whites and cream of tartar in a separate bowl until stiff peaks form.
- Place the bowl over (not in) boiling water and slowly stir in the wine mixture and vanilla extract.
- Continue stirring until thoroughly combined and the egg whites are cooked, about 5 minutes.
- Remove from the heat and allow to cool to room temperature, stirring occasionally.
- Fold in the chopped almonds and spoon into dessert bowls or wine glasses.
- Refrigerate for at least 2 hours and serve chilled, garnished with whipped cream if desired.
