Raspberry Meringue Bombe

Name: Raspberry Meringue Bombe
Yield: 10
Ingredients: 2 L (3 ½ pint) None; 500 mL (17 fl 0z) None; Large flan case (we used Edlers); 100 g (3 ½oz) raspberries; 200 g (7oz) caster sugar; 2 medium egg whites

Fresh raspberries add amazing colour and flavour to the insulating meringue layer.

By The Good Housekeeping Cookery TeamPublished: 05 July 2016

Jump to recipe

Serveware, Dishware, Food, Cuisine, Ingredient, Dessert, Pink, Tableware, Plate, Baked goods,

Advertisement - Continue Reading Below

Yields:

Ingredients

2 l (3 ½ pint) None
500 ml (17 fl 0z) None
Large flan case (we used Edlers)
100 g (3 ½oz) raspberries
200 g (7oz) caster sugar
2 medium egg whites

Directions

1. Step 1
  Soften vanilla ice cream in fridge for 20min. Meanwhile, line a 2 litre (31/2 pint) glass (or freezer safe) bowl with a double layer of cling film, making sure there is excess hanging over sides of bowl. Chill in freezer.
2. Step 2
  Use about 1.5 litre (22/3 pint) of softened ice cream to evenly line base and sides of your bowl, leaving top 2.5cm (1in) rim of bowl empty. Use the back of a spoon to help smooth ice cream. Return bowl and remaining vanilla ice cream to freezer.
3. Step 3
  Soften raspberry sorbet in fridge for 20min.
4. Step 4
  Remove bowl from freezer and fill central hole with raspberry sorbet - levelling surface. Top with remaining ice cream to make a level vanilla layer. Cover and return bowl to freezer for at least 1hr.
5. Step 5
  To serve, preheat oven to 240°C (220°C fan) mark 9 (or as hot as your oven will go). Using excess cling film, pull ice out of bowl and invert on to flan case. Trim edges of flan to line up with base of ice cream. Place on a freezerproof/heatproof plate/cake stand and refreeze while you make the meringue.
6. Step 6
  Mash together raspberries and 125g (4oz) of the sugar. Set aside. Next, beat egg whites and remaining 75g (3oz) sugar in a large bowl with a handheld electric whisk until stiff peaks – about 5min. Add raspberry mixture and beat until meringue is very thick and glossy; 5-10min.
7. Step 7
  Spread meringue over bombe, making sure it comes right down to the plate (and that there are no gaps), swirling meringue into peaks. Immediately transfer on plate/stand to oven for 3min until just browning. Serve immediately.
  
  MORE: 5 of the best home made ice cream recipes
  
  MORE: How to make ice cream
  
  MORE: How to make Baked Alaska

Preparation Time: 20min

Cooking Time: 5min

Per Serving:

Calories: 343
Fibre: 1 g
Total carbs: 54 g
Sugars: 51 g
Total fat: 12 g
Saturated fat: 7 g
Protein: 5 g

The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

Watch Next