Ice Cream Bombe with Raspberry Meringue

    4 hours 30 minutes

    This dessert can be partially prepared a few days before required. About 20 minutes before serving, remove from the freezer to let the bombe (without the meringue) soften in the fridge. Turn the bombe out onto a serving tray and put it back in the freezer so the outside will harden and the meringue will stick better.


    1 person made this

    Ingredients
    Serves: 12 

    • 3/4 litre raspberry sorbet, softened
    • 2 litres vanilla ice cream, softened
    • 1 20cm sponge cake (readymade)
    • You will also need
    • 1 small metal bowl (3/4 litre capacity)
    • 1 large metal bowl (2 litre capacity)
    • For the raspberry meringue
    • 3 egg whites
    • 1 teaspoon fresh lemon juice
    • 1 1/2 cups caster sugar
    • 200g fresh or frozen raspberries

    Directions
    Preparation:30min  ›  Extra time:4hours freezing  ›  Ready in:4hours30min 

    1. For the bombe: freeze the bowls (so the ice cream sticks to the sides and does not melt as quickly when the bowls are being filled).
    2. Soften the sorbet in the fridge for 20 or 30 minutes. Then pack it firmly into the smaller of the two metal bowls. Cover with clingfilm and freeze again until it's hard, about 2 hours.
    3. Soften the vanilla ice cream in the fridge for 20 or 30 minutes. Cover the bottom and walls of the larger metal bowl with ice cream but leave the centre hollow.
    4. Take the bowl of raspberry sorbet out of freezer and dip the outside of the bowl quickly into hot water. Slide the sorbet out and press it into the hollow space in the vanilla ice cream. Fill in any excess space with vanilla ice cream and then spread a layer of vanilla ice cream on top so the sorbet disappears into the middle of the bombe.
    5. Cut a round slice of the cake bottom so it covers the base of the ice cream bombe. Cover with clingfilm and freeze again until the ice cream bombe is hard, a few hours.
    6. Quickly dip the outside of the bowl into hot water and turn the ice cream bombe out onto a serving tray and put it back in the freezer so the outside will harden and the meringue will stick better.
    7. Make the raspberry meringue:

    8. In a dry, clean, stainless steel bowl, beat the egg whites, lemon juice and 1/2 cup of the sugar with an electric mixer until it becomes a thick meringue. Gradually add another 1/2cup of the sugar while you whip.
    9. Mash the raspberries with the rest of the sugar and whip into the meringue at low speed. Keep whipping until it is firm.
    10. Pipe or spread the meringue over the ice cream bombe and brown the surface with a blow torch. Serve immediately.

    About me:

    If you like this recipe - you can find more just like it in my new book 'One More Slice'. See footnote for more details.

    About my book:

    One More Slice is published by New Holland Publishers, price £12.99.

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