Prep: 1 hour + churning, chilling & freezing time
Cook: 50 minutes
Serves: 10
Difficulty: Cuisine: Saved: | 4 | Recipe by: Australian Eggs |
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Lemon Curd Pink Raspberry Bombe Alaska
Ingredients:
Lemon Curd
French Vanilla Ice-Cream
Sponge
Meringue & Assembly
Method:
Lemon Curd
- To make lemon curd; whisk egg yolks, sugar, lemon zest and cornflour in a large heatproof microwave-safe bowl. Add juice and 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 in 1 minute intervals for 5-6 minutes, whisking after each interval until smooth and thick enough to coat the back of a wooden spoon. (See tips)
- Allow curd to cool slightly. Place plastic wrap directly on the surface of the curd to prevent it from forming a skin. Refrigerate overnight until cold.
Tips & Hints:
- To test for thickness. 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.
French Vanilla Ice-Cream
- Heat cream, milk and half of the sugar together in a medium saucepan. Stir over a medium-low heat until mixture just comes to the boil, stirring occasionally. Set aside for 10 minutes.
- Reserve and refrigerate 5 of the egg whites to make meringue in next step (see tips)
- Beat egg yolks, remaining sugar and vanilla together in a large bowl with electric beaters until pale in colour and thickened. Mixture should fall in thick ribbons when lifted with the beaters. Slowly whisk in 1 cup of the warmed cream mixture.
- Pour egg yolk mixture into the saucepan containing the warmed cream and heat over medium-low heat. Cook, stirring constantly, for 10-12 minutes or until mixture thickens enough to coat the back of a spoon. Ensure that it doesn’t boil.
- Remove pan from the heat and strain through a fine mesh sieve into a heatproof bowl. Cover the surface of the custard with plastic wrap. Refrigerate for 4 hours or overnight until very cold.
- Line an 8-cup capacity pudding tin with two layers of offset plastic wrap making sure it hangs well over the edges.
- Churn cold custard in an ice cream machine according to manufacturers’ instructions. When ice cream is thick. Transfer to a bowl and add ¾ cup of the chilled curd, stir a few times to ripple through. Crush frozen raspberries to form small pieces. Tip into base of tin and press up the sides a little with the back of a spoon.
- Spread one third of the ice cream on top of raspberries without disturbing them. Dollop a few spoonfuls of remaining curd on top and swirl a little but leave some unmixed curd, top with another third of the ice cream and curd then top with remaining ice cream mixture and any remaining curd. Freeze 4 hours. Make the sponge.
Sponge
- Preheat oven to 160C. Grease and line the base of an 18cm or 20cm round sponge pan. Place eggs in a large bowl of an electric mixer. Using the whisk attachment, beat for 5 minutes on high speed or until very thick and pale. Add sugar, 1 tbsp at a time, beating between each addition. Beat in vanilla.
- Sift flours twice onto a sheet of baking paper then sift again over egg mixture. Add 1 tbsp boiling water. Gently fold to combine. Do not stir. Pour into prepared pan.
- Bake for 20 to 22 minutes, or until golden brown and sponge slightly shrinks away from pan sides. Turn out onto a wire rack lined with baking paper. Allow to cool. Place sponge on top of ice cream in pudding tin and press down. Cover and freeze overnight.
Meringue & Assembly
- Allow reserved egg whites to come to room temperature. Combine egg whites and 1 cup of sugar in a large heatproof bowl. Rest bowl 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 3 minutes or until thick and peaks form. Add two drops of food colouring and beat to tint pale pink or desired colour. Allow to cool for 15 minutes.
- Invert bombe onto a serving plate. Remove plastic wrap. Use a metal spatula to swirl cooled meringue all over. Sprinkle raspberry powder over the sides to fall in meringue crevices. Freeze uncovered overnight. Cut into wedges with a warm knife and serve.
Tips & Hints:
- Refrigerate reserved egg whites in an airtight container overnight but allow to come to room temperature before making meringue.
- Use the smallest drop of colouring so you don’t overdo the colour as colour will keep processing on standing. Use a gel food colouring where possible.
- Any remaining dessert will keep frozen for 2 weeks.
Nutrition Information
Per adult serving (265g)
Per adult serving (265g)
Calories
668.0Energy
2795.0kJProtein
10.0gFat, Total
39.0gSaturated
24.0gCarbs, Total
72.0gSugars
66.0gDietary Fibre
-Sodium
140.0mgMore Desserts recipes from Australian Eggs
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