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Instructions |
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4-8 Servings.
Choose contrasting colors for ice cream, in layers
in 4 1/2 inch bowl
Frozen Pound Cake, cut to size 1/2 inch thick &
shape of bowl. Sponge Cake is best.
Meringue- Beat Egg Whites until frothy, add
tartar & salt and continue beating until soft
peaks, slowly add sugar and vanilla and continue
to beat until firm peaks.
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Construction-
Line frozen Bowl with 2 layers of plastic wrap
(enough to fold over and enclose finished ice
cream & cake). Scoop ice cream in layers (2 or 3
contrasting colors and complementary flavors) to
top of bowl. Add cut out cake to top of bowl.
Tightly enclose in plastic wrap. Freeze. Airtight
closure can allow storage for a day or two.
Make meringue.
Remove ice cream & cake mold from freezer, invert
onto serving dish and remove plastic wrap.
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Coat outside completely with meringue (using
spatula or pastry bag) about ¾ inch thick. No ice
cream or cake should be showing through meringue.
(It provides for insulation.)
Make sure there are ridges, valleys and peaks in
design of meringue before torching- using a
kitchen torch or flame or lighter gently brown
meringue.
(Alternatively, preheat oven to 500F and put in
oven until golden brown about 5 minutes). (If
enclosed in plastic wrap, it can now be frozen for
brief (1 or 2 day) storage.
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Option- flambe with ¼ C hot brandy
Do Not Use Confectioner’s Powdered Sugar (will not
flame well and will not froth as well)
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Originally Submitted
6/25/2016
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