Airy, foamy, light, and delicate… these are some of the words I can use to describe this dessert. In Peru, it is also known as merengón: a baked meringue, studded with chopped prunes, covered with caramel and always accompanied by some custard on the side.
Ingredients
1 cup sugar
¼ cup water
6 eggs
14 tablespoons sugar
1 cup soft prunes, chopped
1 can unsweetened evaporated milk
1 teaspoon vanilla essence
Whole prunes
Instructions
Preheat the oven to 350F.
To make the caramel: Put 1 cup sugar and ¼ cup water in a heavy saucepan, bring to a boil, stirring until all the sugar has dissolved. Continue cooking undisturbed until golden. Pour into a ring mold. Reserve.
In the bowl of a mixer, beat the egg whites at high speed until soft peaks form. Add 10 tablespoons sugar, beating continuously.
Using a spatula, fold the chopped prunes in the meringue. Put in the prepared mold, bake in a water bath or bain marie, for 50 minutes.
Take off the oven, let cool and then refrigerate without unmolding. You can bake it one day in advance and keep in the fridge.
While the bavarois is in the oven, prepare the custard:
Beat egg yolks with 4 tablespoons sugar, add evaporated milk (or Half & Half), and cook over very low heat, stirring constantly, until lightly thickened. Take off the heat at once and cool. Transfer to a jar or bowl, and keep refrigerated.
To serve:
Unmold the bavarois, and serve it with a little caramel sauce, and with custard. Garnish with prunes.
Nutrition Information
Serve size: 60 g Calories: 145 Fat: 9,71 g Saturated fat: 5,88 g Unsaturated fat: 2,8 g Trans fat: 0, 4g Carbohydrates: 13,31 g Sugar: 12,8 g SodiumSodium: 64 mg Fiber: 0 g Protein: 1,58 g Cholesterol: 55 mg
Recipe by PERU DELIGHTS at https://perudelights.com/bavarois-de-guindones-prune-bavarois-merengon-ice-palace/