cook the cover

This show-stop­per is sure to im­press when you bring it to the Christ­mas ta­ble.

taste.com.au - - THIS MONTH - Michelle Southan

I’ve up­dated two all-time favourite desserts – neapoli­tan ice-cream and bombe alaska – and com­bined them in one amaz­ing crowd-pleaser!

2 tbs cherry brandy. Place the lined basin in the freezer un­til ready to use. 3 Use a large sharp knife to cut the ice-cream into sep­a­rate colours and place each colour in sep­a­rate bowls. Re­turn the choco­late and straw­berry to the freezer. 4 Place half the vanilla ice-cream in a sep­a­rate bowl (save the re­main­ing vanilla ice-cream for an­other use) and set aside for 10 min­utes to soften slightly. Stir in the co­conut essence. Re­move the basin from the freezer and spoon the ice-cream into the base. Smooth the sur­face. Place in the freezer for 2 hours or un­til firm. 5 Place two-thirds straw­berry ice-cream (save the re­main­ing ice-cream for an­other use) into a sep­a­rate bowl and set aside for 15-20 min­utes to soften slightly. Stir in the re­main­ing 2 tbs cherry brandy. Spoon into the basin and smooth the sur­face. Place in the freezer for 2 hours or un­til firm. 6 Set aside all the choco­late ice-cream for 15-20 min­utes to soften slightly. Spoon into the basin and smooth the sur­face. Place the 2.5cm cake disc on top and press down slightly to se­cure. Cover with the over­hang­ing plas­tic wrap and place in the freezer for 6 hours or overnight un­til firm. 7 In­vert the cake onto a plate and re­move the plas­tic wrap. Re­turn to the freezer. 8 For the Ital­ian meringue, stir the sugar and 60ml ( 14 ⁄ cup) wa­ter in a saucepan over low heat un­til the sugar dis­solves, brush­ing the side of the pan with a wet pas­try brush. Cook over medium-high heat, with­out stir­ring, for 3-4 min­utes or un­til the syrup reaches 115°C (soft ball stage) on a cook’s ther­mome­ter. While the syrup con­tin­ues to cook, use an elec­tric mixer with a whisk at­tach­ment to whisk the egg whites and cream of tar­tar un­til soft peaks form. When the syrup reaches 121°C (hard ball stage), slowly pour it into the egg white mix­ture. Whisk on high speed un­til mix­ture cools. 9 Spread a thin layer of meringue over the out­side of the bombe. Care­fully stand two pip­ing bags fit­ted with a 1cm star noz­zle up­right in sep­a­rate tall glasses. Use a small paint­brush to very lightly paint 3 even stripes of red food colour­ing into the length of each bag. Di­vide the re­main­ing meringue mix­ture into the pip­ing bags. Pipe small peaks onto the bombe. Use a blow­torch to caramelise the meringue. Place in the freezer un­til re­quired. Serve within 2-3 days. Use a hot knife to cut into slices to serve.

tip!

You need to use a gel food colour­ing, as liq­uid will not stick to the pip­ing bag.

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