Tipsy ice-cream bombe
SERVES 8 PREP AND COOK TIME 30 MINUTES
4cm thick slice of panettone 2 tablespoons Cassidy Irish Crème Liqueur available from Liquorland 500ml carton Coles Gingerbread or Christmas Pudding ice-cream FLUFFY FROSTING 1 ½ cups (330g) caster sugar ½ cup (125ml) water
3 egg whites
1 Trim the thick slice of panettone into a 15cm round (about 2cm larger than the ice-cream) and place on a plate or board. Brush with the liqueur.
2 Remove the ice-cream from the carton by using scissors to cut down the side of the carton. Invert the ice-cream onto the panettone. Place in the freezer. 3 FLUFFY FROSTING Stir sugar and water in a small saucepan over medium heat, without boiling, until sugar dissolves. Bring to the boil.
Boil, without stirring, for about 5 minutes or until syrup reaches 115C on a sugar thermometer. Allow bubbles to subside. Towards the end of syrup cooking time, beat the egg whites in a clean medium bowl with an electric mixer until soft peaks form. With motor operating, slowly add the hot syrup to egg whites in a thin steady stream, beating for 7-8 minutes or until the mixture is thick and stands in firm peaks. The Fluffy Frosting should almost be cool at this stage.
4 Spread the Fluffy Frosting all over the ice-cream, mounding up in the centre and swirling with the back of a spoon or palette knife. Return to the freezer until ready to serve.
5 Just before serving, use a kitchen blowtorch to lightly brown the frosting. Suitable to freeze. Not suitable to microwave.