We'd like to thank an anonymous delegate from the Deep South for this recipe, which draws on traditions of the developed and developing worlds. The reason for the anonymity is that we actually couldn't find out exactly which BIP delegate submitted this. We do like this recipe however for its encouragement of cross-gendered activity as men get to bake while braaing. We do need to caution that this recipe is normally reserved for BIP delegates who have already earned the title of BIP Braaimeester.
- Make a braai and wait until all charcoal/ wood is completely covered in white ash.
- Place a braai grid 10 cms (2,5 inches) above the coals supported by rocks.
- Have a weber lid (or large pot) ready.
- Whip up 24 egg whites with 1 kg (2.2.lbs) of caster sugar until stiff peaks form.
- Coat a metal tray with half of the whipped egg white.
- Place a frozen 2 kg (4.4.lbs) block of ice cream carefully on top of the egg white.
- Using a flat wooden spoon, paint the rest of the egg white all over the ice-cream until you can't see the ice cream any more.
- Put the tray carefully onto the braai grid and put a pot or weber lid over the tray.
- Keep looking underneath the pot to see if the meringue is burning, but only after the first five minutes and even then only lift the pot by one cm. Chef's Tip - You may want to tie a mirror onto a large stick which can then be inserted under the pot/weber lid for ease of reference).
- Once you can see a deep golden colour and no ice cream leaking, remove the tray from the fire.
- Push 18-21 sparklers through the meringue deep into the semi-frozen ice cream to get the ystervark effect.
- Light the sparklers with your braai lighter and preferably hand it to someone else for serving so that if anything has gone wrong you are not the one to be blamed.
Festive Season Part 3: Ystervark (Porcupine) Braaied Alaska
Yours in BIP
Shayfish
BIP Editor
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