PINE LIME BOMBE

delicious - - ENTERTAINING -

SERVES 12

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

AL­MOND SPONGE

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.

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