Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup (250 ml) sugar
- 1 1/2 cup (375 ml) Red Wine
- 6 x Egg Whites
- A pinch of cream of tartar (tartaric acid)
- 2 tsp (10 ml) Vanilla Extract
- 1 cup (250 ml) chopped almonds
- Whipped Cream for garnish (optional)
Directions
Combine the sugar and wine in a saucepan over moderate heat and bring to a boil, stirring to dissolve the sugar.
Simmer uncovered until reduced in volume by about half.
Meanwhile, beat the egg whites and cream of tartar in a separate bowl until stiff peaks form.
Place the bowl over (not in) boiling water and slowly stir in the wine mixture and vanilla extract.
Continue stirring until thoroughly combined and the egg whites are cooked, about 5 minutes.
Remove from the heat and allow to cool to room temperature, stirring occasionally.
Fold in the chopped almonds and spoon into dessert bowls or wine glasses.
Refrigerate for at least 2 hours and serve chilled, garnished with whipped cream if desired.
Category:Chilian Recipes
Category:Chilian Desserts