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Lemon Curd Bombe Alaska
- Combine egg yolks, sugar, lemon zest and juice in a large heatproof microwave-safe bowl. Whisk until combined.
- Add the diced butter and place onto the microwave turntable. Follow manufacturer’s instructions to reduce microwave power to 50%. Cook uncovered for 7-10 minutes, stirring every minute until mixture is thick enough to coat the back of a wooden spoon. (See tips)
- Cover the curd surface with plastic wrap to prevent it from forming a skin. Let cool to room temperature, then refrigerate overnight until cold.
Tips & Hints:
- When making the curd, begin checking the thickness of the curd at 6 minutes cooking time.
- Dip a spoon into the curd then run your finger over the back of it. If it leaves a clean line in the curd, it’s cooked enough and ready to cool.
- Microwaves vary in type, wattage and size, so cooking times may vary. Use cooking times as a guide.
- Curd will thicken as it cools.
- Spoon into a container, cover and refrigerate for up to 2 weeks.
- Line an 8-cup capacity pudding tin with two layers of offset plastic wrap making sure it hangs well over the edges.
- Scoop ice cream into a large bowl. Allow to soften for 5 minutes. Use a hand-held electric mixer to beat ice cream until smooth but not melted. Place a large spoonful of the ice cream into the base of tin. Place a heaped spoonful of curd on top and another spoonful of ice cream and spread into the edges with spoon.
- Pour remaining lemon curd on top of remaining ice cream in the bowl. Scoop spoonfuls of curd and ice cream into tin until half full, using the back of a spoon to smooth surface as you go. Sprinkle with half of the raspberries. Top with remaining ice cream and curd the same way and smooth surface. Sprinkle with remaining raspberries.
- Place 1 single unfilled sponge on top and press down onto ice cream. Cover with plastic wrap or lid and place in the freezer overnight.
- Allow reserved egg whites to come to room temperature. Combine egg whites and sugar in a large heatproof bowl. Rest over a large saucepan of gently simmering water. Use a hand-held mixer to beat for 5 minutes or until soft white peaks form. Remove bowl from the heat and continue to beat for a further 5 minutes or until thick peaks form. Allow to cool to room temperature.
- Pull ice cream out of pudding tin and invert onto serving plate. Remove plastic wrap. Use a metal spatula to swirl cooled meringue all over. Use a kitchen blow torch to scorch the meringue. Freeze overnight, uncovered. Cut into wedges to serve.
Tips & Hints:
- Refrigerate reserved egg whites overnight but allow them to come to room temperature before making meringue.
- Use unfilled sponges are available in supermarkets. The remaining sponge can be frozen for another use or consumed.
- Make your own sponge from scratch using our classic recipe: https://www.australianeggs.org.au/recipes-and-cooking/traditional-sponge-cake-with-jam-and-cream
- Covering with meringue, blow torching then freezing will free up time on Christmas Day and ice cream will be a lot firmer than if covered with meringue before serving. Meringue doesn’t go hard in freezer so it is fine to cut through