PINE LIME BOMBE
Begin this recipe 1 day ahead. You will need a sugar thermometer and kitchen blowtorch.
750ml good-quality vanilla ice cream 600g caster sugar 8 eggwhites
PINE LIME SORBET
130g caster sugar 80g glucose syrup 11/ tbs skim milk powder 165g pineapple, peeled, chopped 75ml lime juice 1 tbs limoncello
3 eggs, plus 2 eggwhites 1 tbs caster sugar, plus extra 100g 20g almond meal 65g plain flflour, sifted 50g unsalted butter, melted, cooled
Grease a 24.5cm, 3L bowl and a 16.5cm, 3-cup (750ml) bowl and line both with plastic wrap.
Stand ice cream at room temperature for 10 minutes to soften slightly, then transfer to the smaller prepared bowl and freeze until needed.
Meanwhile, for the sorbet, place sugar, glucose, skim milk powder and 11/ cups (375ml) water in a saucepan and whisk until well combined. Place over high heat and cook, stirring constantly, until sugar is dissolved. Bring to the boil, transfer to a large heatproof bowl and stand until cooled to room temperature. Whiz pineapple in a blender until very smooth. Stir pineapple, lime juice and limoncello through glucose mixture. Transfer to an ice cream machine and churn according to the manufacturer’s instructions until thick but soft enough to spoon into remaining prepared bowl. Spread to the edges, leaving a well in the centre. Freeze for 30 minutes to fifirm slightly.
Working quickly, remove vanilla ice cream from bowl and transfer to well in sorbet. Freeze for 6 hours or until frozen.
Preheat the oven to 170°C. Grease a large baking tray and line with baking paper.
For the almond sponge, in a stand mixer fifit ted with the whisk attachment, whisk whole eggs and 1 tbs sugar for 5 minutes or until tripled in size. Transfer to a large bowl. In the cleaned stand mixer, whisk eggwhites and extra sugar until stiff and glossy. Fold the almond meal, flflour, butter and one-third eggwhite mixture through egg mixture. Fold through remaining two-thirds eggwhite mixture until just combined. Spread onto prepared tray and bake for 15 minutes or until light golden. Stand to cool completely.
To make the Italian meringue, place the sugar and 11/ cups (310ml) water in a saucepan over high heat and cook, stirring constantly, until the sugar is dissolved. Bring to the boil and cook until 118°C on sugar thermometer.
Meanwhile, in a stand mixer fifitted with the whisk attachment, whisk eggwhites to soft peaks. With the motor running, gradually add sugar syrup in a thin, steady stream, whisking until eggwhite mixture has cooled to room temperature (about 5 minutes).
To assemble, trim the sponge to fifit top of ice-cream mould. Top mould with trimmed sponge, then invert onto a serving platter. Spread meringue all over ice cream and create peaks with a palette knife. Use a blowtorch to caramelise meringue and serve immediately.