Baked Alaska Ice Bombs
(4 serving)
| Press 80 millilitres of vanilla ice cream in a plastic wrap lined glass. |  |
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Put 30 grams of butter, 55 grams of sugar, one egg yolk and lemon rind from one lemon in a bain-marie. Stir over simmering water until mixture thickens. Put the lemon curd into the ice bombs and cover with three tablespoons of vanilla ice cream. Freeze bombs until firm. |
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Beat two egg whites with 75 grams of sugar until soft peaks form. Turn one bomb onto one round of sponge cake. Peel away the plastic wrap and spread the ice bombs with the meringue mixture. Store them in the freezer until 5 minutes before serving. Bake bombes at 240 degrees Celsius for 3 minutes and serve immediately. |
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