Nectarine Raspberry Ice-cream Meringue Cake

Last week was intense. There were two birthday celebrations; a visiting Aunt's and my daughter's. Shopping list, cooking, baking and preparations were doubled for a twicer fun. Then there was death. Cory Aquino the Filipino influential political leader admired and respected by many passed away. Although I wasn't there to physically live the moment, the fang of sadness was all over me. In between these two emotions there were numerous last minute appointments before summer holidays begin, lots of paperwork to hand over to my boss and then there was also the Weekend Herb Blogging hosting. To make things even more challenging, Mayumi's nursery school is already in vacation since last week so I found myself juggling everything, hardly. (Whew.)

And ooops, I almost forgot. There was also my dad's presence whom I felt strongly at the eve of my little girl's birthday. Goosebumps, excitement or just simply burnout. I don't know how to explain it but I felt it. All that in a week of a roller coaster ride of emotions! This week just started. Hoping for a much sluggish phase but with Mayumi around that seems to be futile!
This is my entry to WHB this week is hosted by lovely Anh of Food Lover's Journey. For more details on hosting and guidelines check out Haalo's Cook Almost Anything Blog, the new mother of WHB created by talented Kalyn.



Nectarine Raspberry Meringué Ice-Cream Cake
Ingredients:

nectarine ice-cream
half a cup of nectarine purée
1 tablespoon of honey
half a cup of pounded praline (caramelized nuts)
3 big egg yolks
3 big egg whites
75 g of sugar
30 cl of heavy cream (very cold)

raspberry ice-cream
half a cup of raspberry purée
1 tablespoon of honey
3 big egg yolks
3 big egg whites
75 g of sugar 30 cl of heavy cream (very cold)

Procedure: It is the same preparation for the two ice-creams. First incorporat the honey on your purée. Then whisk the white eggs until they become stiff, you can add a pinch of salt to keep it stiff. In a separate bowl, beat your heavy cream until it forms a peak. Add the sugar little by little. Followed by egg yolks. Fold in the flavors (the purées, the praline). Mix altogether. Fold in the beaten egg whites delicately. For the nectarine flavored ice-cream add your meringué. Put this in ice-cream maker. If you do not have you can immediately proceed to assembly.

Assembly In a rectangulaire shaped mold cover it with plastic wrap. To facility un-molding the ice-cream cake. Pour the first flavor followed the second flavor. Put it in the freezer minimum 5 hours. Take out from the fridge twenty minutes before serving. Decorate it with some cream chantilly.

Enjoying her new fish...