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Food, food, food

Remember how spectacular this seemed? It was the triumph of any dinner party and certain to wow the inlaws or posh friends. But it's oh so easy now with a kitchen blowtorch.

Bombe Alaska

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INGREDIENTS: 
  • 1 sponge cake
  • 1 L ice cream
  • 4 egg whites
  • 2 tbs caster sugar
  • 300 g frozen raspberries
  • 1/2 cup toasted flaked almonds
  • 2 tbs raspberry jam
METHOD:
  1. Line the base of a 23 cm springform pan with baking paper.
  2. Cover with a layer of sponge cake. If the sponge is large enough just place on base, or use two halves of a smaller cake and cut to fit.
  3. Spread jam over sponge and cover with a layer of icecream.
  4. Scatter raspberries over icecream and cover with toasted almondsUP NEXT
  5. Place in freezer until ready to serve.
  6. Beat egg whites until stiff, adding sugar gradually. Make sure sugar is well dissolved .
  7. Transfer sponge to a heatproof plate and cover completely with meringue.
  8. Bake at 250C for about 5 minutes and serve immediately.

NOTESThe meringue step can be done about an hour and a half before serving and returned to the freezer. Just make sure the plate can cope with going straight from freezer to hot oven.

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  • IN THIS ISSUE
    • Famous ghosts
    • Are ghosts real?
    • Phobias
    • Do ghosts eat?
    • The Winchester House Mystery
    • Urban Myths
    • In your corner
    • Missing In Action
  • FOOD
  • LIFESTYLE
    • GARDENING
    • Travel
    • BOOKENDS
    • Craft Corner
  • CONTACT US
    • SUPPORT SERVICES