Ice cream bombe with raspberry meringue

Method
Prep:30min  ›  Extra time:4hr freezing  ›  Ready in:4hr30min 

1. For the bombe: freeze the bowls (so the ice cream sticks to the sides and does not melt as quickly when the bowls are being filled).
2. Soften the sorbet in the fridge for 20 or 30 minutes. Then pack it firmly into the smaller of the two metal bowls. Cover with clingfilm and freeze again until it's hard, about 2 hours.
3. Soften the vanilla ice cream in the fridge for 20 or 30 minutes. Cover the bottom and walls of the larger metal bowl with ice cream but leave the centre hollow.
4. Take the bowl of raspberry sorbet out of freezer and dip the outside of the bowl quickly into hot water. Slide the sorbet out and press it into the hollow space in the vanilla ice cream. Fill in any excess space with vanilla ice cream and then spread a layer of vanilla ice cream on top so the sorbet disappears into the middle of the bombe.
5. Cout a round slice of the cake bottom so it covers the base of the ice cream bombe. Cover with clingfilm and freeze again until the ice cream bombe is hard, a few hours.
6. Quickly dip the outside of the bowl into hot water and turn the ice cream bombe out onto a serving tray and put it back in the freezer so the outside will harden and the meringue will stick better.
7. For the meringue: In a dry, clean, stainless steel bowl, whisk the egg whites, lemon juice and 100g of the sugar with an electric mixer until it becomes a thick meringue. Gradually add another 100g of the sugar while you whip.
8. Mash the raspberries with the rest of the sugar and whip into the meringue at low speed. Keep whipping until it is firm.
9. Pipe or spread the meringue over the ice cream bombe and brown the surface with a blow torch.

About me:

If you like this recipe - you can find more just like it in my new book 'One More Slice'. See footnote for more details.

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