Posted Saturday, September 18, 2004
INGREDIENTS (should serve 4)
* 3 egg whites
* ½ cup of sugar
* ¼ tablespoon of tartar
* 1 tub of your favorite ice cream
PREPARATION
Probably one of the most famous of Cuban exports is the recipe to the Havana baked ice cream! Be warned though, preparation for this dessert will take some time and should start on the day before you intend to serve the Havana baked ice cream. So, on the day before serving, take 4 medium size ovenproof molds and fill them with your favorite ice cream. Then, put these in the freeze – this is to stop them from melting! Once you have done this, make a meringue with egg white, sugar and cream of tartar. Take the over-proof molds out of the freezer, cover the ice cream with the meringue, and then place the oven-proof molds back in the freezer. The next day, about 5 minutes before serving the dessert, take the ovenproof molds out of the freezer and put the ice cream cups on cookie-sheets. Put these under the broiler (approximately 2 to 3 inches) until they turn brown and serve.