Meringue-topped Pas­sion­fruit Ice-cream Cake

Serves 10, Prep: 1 hour

New Idea - - New Food Ideas -

5 eggs ¾ cup ic­ing sugar mix­ture ½ cup fresh pas­sion­fruit pulp 2 tsps finely grated lemon rind 2 tblsps lemon juice 300ml tub thick­ened cream 1 litre tub vanilla ice-cream ¾ cup caster sugar

1 In­vert base of a 24cm round spring­form pan (base mea­sur­ing 22cm). Lightly grease and line base and side with bak­ing pa­per. 2 Sep­a­rate eggs. Place egg whites in a bowl. Re­frig­er­ate, cov­ered un­til ready to use. 3 Com­bine yolks, ic­ing sugar, pas­sion­fruit pulp, rind and juice in a medium, heat­proof bowl. Sit bowl over a saucepan of sim­mer­ing wa­ter. Whisk con­stantly un­til thick­ened (about 10 min­utes). 4 Trans­fer bowl with pas­sion­fruit mix­ture to a large bowl filled with enough cold wa­ter to come half­way up the side. Stir oc­ca­sion­ally un­til cool. Re­move bowl. Cover sur­face with plas­tic wrap. Re­frig­er­ate un­til cold. 5 Spoon ice-cream into a large bowl. Stand at room tem­per­a­ture for about 10 min­utes, or un­til slightly soft­ened. 6 Mean­while, whip cream in small bowl of elec­tric mixer un­til firm peaks form. Fold through pas­sion­fruit mix­ture. Add to ice-cream. Stir through un­til com­bined. 7 Pour mix­ture into pre­pared pan. Smooth over top. Freeze, cov­ered, for about 4 hours, or un­til firm.

Beat egg whites in large bowl of an elec­tric mixer un­til soft peaks form. With mo­tor op­er­at­ing, beat in 1 tblsp caster sugar at a time, un­til dis­solved and mix­ture is thick and glossy. 9 Spread meringue evenly over top of ice-cream. Us­ing a kitchen blow­torch, brown meringue evenly. Freeze for 2 hours. 10 Re­move side from pan. Trans­fer cake to a serv­ing plate. Cut into wedges.

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