Hubert Keller Owner/ Celebrity Chef of Fleur de Lys, Fleur, & Burger Bar. 2011 Forbes Four Stars, Michelin Star, Les Grand Tables du Monde, Gayot Top Ten Best Restaurant Winner.  Top Chef Masters Finalist. Bravo's Top Chef & Top Chef Just Desserts Judge.
recipes from Hubert Keller
dessert         Raspberry Frozen Yogurt with Chocolate Meringues
Back to Recipes Listing           Episode: 304           Episode Name: Easy Frozen Desserts         

Ingredients:

Serves 4

For the Chocolate Meringues:
1/3 cup egg whites (100 grams)
½ cup granulated sugar (about 100 grams )
2/3 cup powdered sugar
¼ cup cocoa powder

For the Raspberry Yogurt:
2 cups fresh raspberries
1 cup granulated sugar
2 cups plain yogurt

Optional Garnishes:
Whipped cream
Fresh raspberries
Fresh mint leaves
Chopped chocolate
Chopped pistachios



 

 

Directions:

  1. To prepare Chocolate Meringues, preheat oven to 200°F.
  2.  In the bowl of a stand mixer, whip egg whites with 1 tablespoon granulated sugar until frothy, about 2 minutes.
  3. Add granulated sugar 1 tablespoon at a time, waiting 2 minutes in between additions, until half of the sugar has been added.
  4. Add remaining granulated sugar, let mixer run 5 more minutes.  Meringue should be white, glossy, and have soft peaks.
  5. Sift together powdered sugar and cocoa powder, and gently fold into egg white mixture, either on low speed in a stand mixer, or by hand with a rubber spatula.
  6. Line a baking sheet with parchment paper.
  7. Transfer the meringue mixture to a pastry bag with a fluted tip, and pipe meringue shells onto the parchment paper by piping 4 small circular motions, about 1 inch wide.  Should make 8 shells.
  8. Bake meringues for 45 minutes to an hour, or until they are hard to the touch.
  9. Prepare raspberry yogurt by combining raspberries and sugar in a blender.  Blend until smooth.
  10. Add yogurt and pulse to combine.
  11. Transfer yogurt mixture into ice cream maker, and freeze for 20-25 minutes, or as according to the directions of your ice cream maker.
  12. To plate the dessert, scoop 2 generous scoops of yogurt onto a plate, and sandwich with a chocolate meringue on each side.  Top with whipped cream, raspberries, mint, chocolate, and pistachios, if desired.

Secrets of a Chef:

    • You can use nonfat yogurt for an even more healthy version of this dessert
    • Meringues usually fail for one of the following reasons:
    • Egg whites are beaten on too fast of a speed
    • The sugar is added too quickly to the egg whites
    • The bowl that the meringues are prepared in is not grease-free
    • To make sure that your parchment paper sticks to the baking sheet, “glue” it down with some meringue mixture
    • These chocolate meringues can be made up to 2 days in advance, and are best if stored in an airtight container at room temperature.
    • After blending the raspberries and sugar, reserve a few tablespoons of the sauce to drizzle on your plated dessert.
    • Sherry or other liquor could also be added to this frozen yogurt for additional flavor.