Maple Ginger Frango
Serves 6 to 8.
Note: Ginger gives the maple some oomph in this lush, light dessert. Make it ahead, just be sure to pull it from the freezer to soften before serving with a drizzle of maple syrup and dusting of ground ginger. The darker the syrup, the more pronounced the maple taste will be. From Beth Dooley.
• 1 c. maple syrup, plus a little extra for garnish
• 4 eggs, separated
• 1/4 c. finely chopped crystallized ginger
• 2 c. heavy cream
• Dusting of ground ginger for garnish
In a medium-sized saucepan, warm the syrup, then whisk in the egg yolks, one at a time.
Bring the mixture to a simmer and cook over low heat, stirring constantly until it begins to thicken enough to coat the back of a spoon. Stir in the ginger and allow this to cool.
In a medium bowl, beat the egg whites until they hold soft peaks. In a separate bowl, whip the cream. Fold both egg whites and cream into the maple mixture; don’t overmix so that they are blended completely.
Pour the mixture into a 9-inch deep-dish pie pan or into individual serving goblets and put in the freezer until firm. Remove from the freezer and soften before serving with a drizzle of maple syrup and dusting of ground ginger.
Nutrition information per each of 8 servings:
Fat 21 g
Sodium 60 mg
Carbohydrates 35 g
Saturated fat 12 g
Total sugars 32 g
Protein 4 g
Cholesterol 160 mg
Dietary fiber 0 g
Exchanges per serving: 2 ½ carb, ½ medium-fat protein, 3 ½ fat.