Serves
6
By
Average: 3.1 (5 votes)
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Ingredients

Jocande Sponge
6 egg yolks
120 g (4 oz) caster sugar
50 g (1 ¾ oz) butter, melted
100 g (3 ½ oz) plain flour
50 g (1 ¾ oz) cornflour
7 egg whites
130 g (4 oz) caster sugar

Mango sorbet
12 g (1/3 oz) glucose
65 ml (2 ¼ fl oz) Sugar syrup
250 ml (1 cup) mango puree, passed through fine sieve
1tsp ginger juice, strained

Coconut Ice – cream
375 ml (12 ½ fl oz) cream
175 ml (6 fl oz) milk
25 ml (¾ fl oz) Malibu
100g (3 ½ oz) coconut, toasted
85 g (2 ¾ oz) coconut sugar, coarsely grated
3 egg yolks

Italian meringue
6 egg whites
50 g (1 ¾ oz) caster sugar
extra 180 g (6 oz) caster sugar
40 ml (1 1/3 oz) hot water
50 g (1 ¾ oz) shredded coconut

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

For sponge:

Preheat oven to 160C (320F). Whisk egg yolks and the 120 g (4 oz) sugar together until pale. Fold in melted butter. Sift the flours and fold in the mixture. Whisk egg whites until frothy and add 130 g (4 oz) sugar to the whites in a steady stream, whisking constantly until stiff peaks form. Fold the whites into the yolk and flout mix, pour into a greased, flat tray (standard slice tray) and cook in oven for 5-7 minutes.

To make coconut ice cream:

Bring cream, milk, Malibu, toasted coconut and coconut sugar slowly to the boil, stirring regularly to prevent sugar and coconut scorching. Remove from heat and stand to let flavour develop for 30 minutes. Lightly beat yolks and then return coconut cream to the heat and bring to the boil; pour cream on to yolks and return mixture to saucepan. On low heat and stirring constantly, cook until the mix is thickens and will cover the back of wooden spoon. Strain through a very fine- meshed sieve (ideally a chinois) into a bowl over ice. When cool churn in an ice cream maker until firm.

To make sorbet:

Dissolve glucose in sugar syrup, then combine all ingredients and churn in ice cream maker until frozen and smooth in texture.

To make meringue:

Whisk egg whites to a soft peak. Add the 50 g (1 ¾ oz) sugar and whisk until combined. Meanwhile, put remaining 180 g (6 oz) sugar in a small pan with hot water and stir to dissolve. Bring to boil, cook to 120C (245F) (firmball stage – a drop of syrup put into cold water will form a firm ball), then remove from heat. Add syrup to egg whites and beat until mix is cooled.

To make bombe:

Slice sponge into 3 mm (¼ in) thickness or as thin as possible. Line the inside of 6 Chines teacups – or similar shaped dishes. Spoon in coconut ice cream until the teacups are half full. Then fill the rest with mango sorbet and place a circle of jocande sponge on top, so bombe is entirely enclosed. Put in freezer for 1 hour or until completely frozen.

Preheat oven to 190 – 200C (375 – 390F). Run a knife around the sides of each teacup and turn out sponges – the top will now become the bottom. Place on a baking tray lined with baking paper. With a palette knife, cover sponge with a thin layer of meringue, making sure that it is entirely covered with meringue. Flick the meringue to resemble spikes and cover with shredded coconut. Place in oven for 3 –5 minutes or until lightly golden brown. Serve immediately.