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    Wednesday, December 30, 2015

    Orange & berry bombe alaska Recipe

    Orange & berry bombe alaska Recipe

        350g pkt double unfilled round sponge cake
        60ml (1/4 cup) Cointreau liqueur
        2L ctn Streets Blue Ribbon ice-cream, softened slightly
        1 tablespoon finely grated orange rind
        75g (3/4 cup) flaked almonds, toasted, coarsely chopped
        500ml berry sorbet, softened slightly
        5 egg whites
        270g (1 1/4 cups) caster sugar
        Fresh mixed berries, to serve

     Orange & berry bombe alaska Recipe

        Step 1

        Line a 2.5L (10-cup) capacity pudding basin with 2 layers of plastic wrap, allowing the sides to overhang.
        Step 2

        Cut 1 of the cakes into 3 layers horizontally. Reserve the other cake. Press 1 cake layer into the base and slightly up the side of the basin. Cut remaining cake layers in half. Line the side of the basin with 3 cake pieces. Cut remaining cake piece into 3 wedges and use it to fill the gaps. Brush the cake with Cointreau.
        Step 3

        Combine the ice-cream, orange rind and almond in a bowl. Spoon the mixture into the basin. Make a well in the centre. Place in the freezer for 3 hours or until almost firm.
        Step 4

        Cut the reserved cake in half horizontally. Spoon sorbet into well. Smooth the surface. Cover the pudding with 1 cake half. Cover the surface with the overhanging plastic wrap and place in the freezer overnight to set.
        Step 5

        Preheat oven to 200°C. Line a baking tray with non-stick baking paper.
        Step 6

        Use an electric beater to beat egg whites in a bowl until firm peaks form. Beat in sugar, 1 tablespoon at a time, until thick and glossy.
        Step 7

        Invert pudding onto tray. Spread meringue over the pudding to cover. Bake for 8 minutes or until lightly browned. Carefully transfer to a serving plate and serve with mixed berries.

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     This topic brought to you from taste.com
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    Item Reviewed: Orange & berry bombe alaska Recipe Rating: 5 Reviewed By: Mrs. Chef
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