
8
This mouth-watering recipe is ready in just and the ingredients detailed below can serve up to 8 people.
Ingredients
Strawberry Compote
juice of ½ lemon
Method
Take the ice cream out of the freezer and place it in the fridge for half an hour to soften gently. Line a 3L bowl with 2-3 layers of clingfilm. Add 1 litre of softened ice cream to the lined bowl and place in the freezer for 30 minutes to firm up.
Next, it’s time to make the strawberry compote. Add all the ingredients to the pan and place over a medium heat. Bring the strawberries up to a gentle simmer and cook for 4-5 minutes or until the strawberries have softened. Remove from the heat and pour into a bowl and leave to cool.
Add the other 2L of ice cream to a bowl and stir it until softened. Strain the strawberry compote through a sieve and stir through the strawberries along with a few spoons of strawberry syrup. Mix well and spoon this over the vanilla layer, adding a few spoons of the syrup as you go.
Cut the sponge to shape to fit your bowl. Mix 3 tablespoons of the strawberry syrup with 2-3 Tablespoons of brandy and begin to brush that over the layer of sponge. Add the sponge layer to the bowl over the strawberry ice cream and fold the layers of cling film over it. Wrap in clingfilm and freeze for a minimum of 3 hours or overnight.
Whisk the egg whites until soft peaks form, gradually add the sugar until it’s all incorporated. Remove the ice cream from the bowl, by upturning it onto a serving dish. Remove the clingfilm.
Cover with the meringue and blow torch until caramelized all over. Cut into big wedges to serve.