Recipe Meringue bombe : Practical and Delicious

Recipe Meringue bombe : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Meringue bombe. You are currently reading Recipe Meringue bombe : Practical and Delicious. This recipe is the creation of the chef Kathy Knudsen. Recipe Meringue bombe requires 40m, cook 10m and serve 8. Caution: allergy Contains peanuts, tree nuts, milk, soy and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Add elegance to this French-inspired treat with warm cherry sauce.

Ingredients:

7 Ingredients

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  1 x 350g pkt bought round apple teacake
  
  
  


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  1 x 1L ctn Sara Lee French Vanilla Classic Ice-cream
  
  
  


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  3 egg whites
  
  
  


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  155g (3/4 cup) caster sugar
  
  
  



• Cherry sauce



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  1 x 680g btl morello cherries
  
  
  


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  70g (1/3 cup) caster sugar
  
  
  


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  3 tsp cornflour
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Place the cake on a sheet of non-stick baking paper and use a pencil to trace around the cake to make a circle. Place paper on a baking tray pencil-side down.
  
  
  


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  Step 2
  
  
  
  
  Use scissors to cut the cardboard container away from the ice-cream, leaving the ice-cream in one piece. Transfer the ice-cream to a chopping board and cut into thick slices. Place the ice-cream slices on top of each other on the lined tray in the centre of the circle. Use the back of a spoon to mould ice-cream into a dome shape. Place in the freezer for 6 hours or until firm.
  
  
  


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  Step 3
  
  
  
  
  To make the cherry sauce, drain the cherries reserving 60ml (1/4 cup) of the juice. Place the cherries and sugar in a medium saucepan over medium heat. Combine the cornflour and reserved juice in a small bowl until smooth. Add to the saucepan and cook, stirring, for 5 minutes or until the mixture boils and thickens. Remove from heat. Set aside to cool slightly.
  
  
  


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  Step 4
  
  
  
  
  Meanwhile, preheat oven to 250°C. Carefully cut a 1cm-thick slice from the base of the cake to make a disc. Place the remaining cake on an ovenproof plate or baking tray. Top with ice-cream dome. Gently mould the 1cm-thick cake disc over the top of the ice-cream to cover. Place in the freezer for 30 minutes or until firm.
  
  
  


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  Step 5
  
  
  
  
  Use electric beaters to beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar a little at a time, beating well after each addition until the sugar dissolves. Roughly spread the meringue all over the cake to cover completely. Bake for 2 minutes or until it just golden. Serve immediately with warm cherry sauce.
  
  
  

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