Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/16 ts Cream of tartar
1 Egg white
2 tb Sugar
1/3 c Heavy whipping cream
1/2 ts Vanilla extract
1/3 c Light sour cream
Special Equipment:
Instant Read Thermometer

Make Safe Meringue: Bring 1 inch of water to a simmer in a large
skillet. Combine cream of tartar and 1 teaspoon of water in a 4 to 6
cup stainless bowl. Whisk in the egg white and sugar. Place
thermometer near stove in a mug of very hot tap water. Set bowl in
skillet. Stir mixture briskly and constantly with a rubber spatula,
scraping the sides and bottom often to avoid scrambling the egg
white. After 45 seconds, remove bowl from skillet. Quickly insert
thermometer, tilting bowl to cover stem by at least 2 inches. If less
than 160 degrees, rinse thermometer in skillet water a return it to
mug. Replace bowl in skillet. Stir as before until temperature
reaches 160 F when bowl is removed. Beat on high speed until cool and
stiff. Set aside.Beat cream with vanilla until soft peaks form, not
too stiff. Fold meringue into whipped cream and light sour cream.
Cover and chill until needed. May be refrigerated up to 8 hours.

Yield: 2 cups

CHEF DU JOUR ALICE MEDRICH SHOW #DJ9150

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