Cherry Bombe Alaska

Method

Cherry Sorbet: Pit the cherries, purée and set aside. Boil the water and sugar, vanilla bean and cinnamon stick together for 5 mins. Allow to cool. Add the cherries and lemon juice. Strain and churn in an icecream machine or use a KitchenAid Mixer with icecream attachment.

Coconut Icecream: Bring the milk and cream to the boil with the toasted coconut and sugar. Steep to allow the flavours to develop for about ½ an hour. In a bowl whisk the egg yolks until light and fluffy. Slowly pour in the hot milk and cream and whisk together. Over a double boiler cook the icecream base until it coats the back of the spoon. Strain and cool over a tub of ice. Once cool churn in an icecream machine or use a KitchenAid Mixer with icecream attachment.

To Assemble: Line the inside of a 2L pudding mould with cling film. Add the churned cherry sorbet mix to cover the bottom third of the mould. Layer with a row of cherries. Allow to firm in the freezer. Once firm add the coconut layer. Freeze.

Combine softened vanilla icecream & chopped nougat together then place on top of the coconut icecream layer.

Place a disc of chocolate cake to fit the top of the last layer. Freeze. When you are ready to serve, turn out onto a lined oven tray. Whisk the egg whites and the cream of tartar in a bowl until stiff peaks form. Gradually add the sugar and whisk together. Coat the icecream with meringue and place in a hot oven for a few minutes until browned. Serve immediately.

created by Wheel&Barrow Homewares Copyright 2012