Muchingachinga mess with lavender flowers – Food & Home Magazine
Discover a unique dessert with lavender flowers and Muchingachinga syrup. Perfect for special occasions or indulging later. Serves 12. Recipe by Annabel Hughes & SavannaBel.
Ingredients
- <h3>MUCHINGACHINGA SYRUP</h3>
- muchingachinga juice from cooked fruit (muchingachinga/cranberries/pomegranate rubies/wild sour plums) – see method
- castor sugar (equal cupful measure to juice, dependent on fruit used)
- <h3>MUCHINGACHINGA ICE CREAM</h3>
- 450ml thick/double thick cream
- 150ml full cream milk
- 6 egg yolks (whites reserved for the meringue)
- 65g castor sugar
- 300g (1 cup) muchingachinga syrup (from above)
- <h3>MERINGUE</h3>
- coconut oil, to grease
- 6 egg whites (at room temperature)
- pinch salt
- 350g castor sugar
- 2,5ml (½ tsp) vanilla extract
- violas and lavender flowers, to garnish
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