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Individual raspberry bombe Alaskas recipe

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  • Cuisine: Modern Australian
  • Makes 10

Make sure you use a good-quality ice-cream for this recipe as the cheaper varieties form ice crystals when refrozen. You will need 10 x 100ml tea cups and a 7cm round cutter for this recipe.

Ingredients

1L vanilla ice-cream, softened
150g frozen raspberries, thawed
1 buttercake or madeira cake loaf, cut into 1cm-thick slices

Meringue
2 egg whites
100g caster sugar

Preparation

Place ice-cream into a large bowl. Fold through raspberries and their juices until well combined. Spoon into 10 x 100ml Chinese (or regular) tea cups. Smooth the tops, then cover with baking paper and freeze for 4 hours or until firm.

Using a 7cm round cutter, cut out 10 rounds from cake slices. Dip each ice-cream cup into hot water, then run a small knife around the top of the ice-cream. Place a cake round on top, then carefully invert the ice-cream onto an oven tray lined with baking paper. Return to freezer until needed.

To make meringue, using an electric mixer, whisk egg whites to stiff peaks, then gradually add sugar and whisk until thick and glossy. Spoon into a piping bag fitted with a 5mm nozzle and pipe lines of meringue, side by side, over ice-cream mounds to cover.

Using a blowtorch, lightly brown meringue. Alternatively, place under a grill preheated to high, turning bombe Alaska quickly so ice-cream doesn’t melt. Serve immediately or return to freezer for 1 hour before serving.

As seen in Feast magazine, Issue 7, pg82.

Photography by Brett Stevens.

If you enjoyed this Individual raspberry bombe Alaskas recipe then browse more Modern Australian recipes, dessert recipes, entertaining recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.

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