You can’t celebrate Christmas, certainly not in our household, without fruit mince pies and strawberries making some sort of appearance. This is my Christmas take on a bombe alaska finished off with an indulgent strawberry martini sauce.
|3 cups||Vanilla ice cream (Main)|
|4||Christmas mince pies, roughly chopped (Main)|
|1||Sponge cake, 6 small discs cut out (or any type of cake) (Main)|
|4||Egg whites (Main)|
|1 cup||Caster sugar|
|1 Tbsp||Cornflour, sifted|
|1 tsp||Malt vinegar|
|2 tsp||Vermouth, dry|
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- Mix icecream and mince pies together then fill into 6 small coffee cups and freeze.
- When completely set hard, loosen with a small knife then tip out on to sponge disc bases. Store on baking paper in the freezer.
- Whisk egg whites in an electric mixer on high speed until stiff peaks form, then gradually add in the sugar, whisking continuously until stiff and shiny (4-5 minutes). Fold in cornflour and vinegar.
- Cover each bombe with the meringue, using a small knife or the back of a teaspoon and return to the freezer.
- Cut strawberries into small even dice — you will need about ⅔ of a cup. Place the remaining strawberry trimmings into a saucepan with an additional ⅔ cup of sugar and ⅔ cup of water. Bring to the boil and simmer for 5 minutes, remove from heat and allow to cool. Strain through a fine sieve. Keep a little strawberry sauce alcohol-free on the side for those who don't like alcohol and mix the gin and vermouth in to the rest.
- Arrange diced strawberries in a circle on each plate.
- Place a bombe in the centre then toast all over with a kitchen blowtorch. Pour strawberry martini sauce all around.