Ice cream with Västerbotten cheese®, dark chocolate and cherries

Ice cream with Västerbotten cheese®, dark chocolate and cherries

ICE CREAM

3 yolks
1 cup sugar
3 cups whipped cream
1 tsp vanilla sugar
3 egg whites
100 g Västerbottensost®, coarsely grated
200 g dark chocolate, melted
Grated peel and squeezed juice of a blood orange (possibly an extra orange for decoration)

MARINATED CHERRIES

1 pkt frozen cherries
1 1⁄2 dl Amaretto
1⁄2 cups sugar

MERINGUES

4 egg whites
2 cups sugar
2 krm acetic liquor 12 %

Marinated cherries:
Stir together sugar and Amaretto and pour over the cherries, leave and soak for a while so that the flavors mix.
If you don’t want to use liqueur, instead stir the cherries with sugar and about 1 teaspoon of vanilla sugar.

Meringues:
Beat the egg whites into a firm white foam.
Add sugar and vinegar, continue whisking until a firm foam.
Spritz or click out to about 40 smaller meringues.
Bake the meringues in the lower part of the oven about 45 minutes.
Turn off the heat and leave the meringues for at least 1 hour in the oven.
To vary the shape of the meringues, you can take half of the batter and spread on a baking sheet, then break into suitable pieces.

Ice cream:
Beat egg yolks and sugar fluffy in a bowl.
Whisk the cream with the vanilla sugar in a second bowl.
Beat the egg whites into hard meringue in a third.
Mix Västerbottensost with the whipped yolks, then stir in the whipped cream.
Then turn down the squeezed juice and grated peel of blood orange, the gooseberries and meringue from the third bowl.
Line a mold with a removable edge with parchment paper.
Intersperse the batter with the melted chocolate and the marinated cherries (save a few for garnish).
Place in the freezer at least 4 hours. Set at room temperature 15–20 minutes before serving.

Serve with meringues and orange wedges.