500 ml sweet cream 38%
1 can condensed milk
250 grams of white cheese 9%
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1 package of lotus cookies, ground into crumbs
Meringue:
120ml water
250 grams white sugar
3 L proteins
Prepare the ice cream (6 hours in advance):
• Whip sweet cream until stiff, add condensed milk and cheese and whip until light cream.
• Stir in lotus crumbs, pour into a bowl lined with plastic wrap, and freeze for 6 hours to harden.
Prepare the meringue (before serving):
• Boil water and sugar over medium heat without stirring until the sugar is completely dissolved.
• Remove from heat and wait for the bubbles to disappear.
• Meanwhile, beat egg whites for 2 minutes on high speed.
• Gradually pour in the syrup while whisking. Whisk for 5 minutes until the bowl is lukewarm to the touch.
• Transfer the meringue to a piping bag with a serrated nozzle.
Serves:
• Invert the cake onto a deep serving plate (to contain the flames).
• Peel off the plastic wrap and drizzle meringue strips to cover (without spilling because they will burn).
• Cover the cake with a mountain of granny smith hair and serve.
• Drizzle brandy on the grandmother's hair with a diffuser. Light it with a long lighter.
• The fire will go out on its own within half a minute, don't worry.
