Margarita Bombe AlaskaPrep Time: 40 minutes + freezing Cook Time: 35 minutes. View My Kitchen Rules on Channel 7 and stream it free of charge on 7plus >> Serves 6. Components Lime juice and caster sugar, for dipping Ice Cream 215ml lime juice 50ml tequila 50ml Triple Sec or Cointreau liqueur 395g can condensed milk 800ml double cream 250g icing sugar Almond Sponge Recipe 150g ground almonds 100g self-raising flour 185g saltless butter, softened 165g caster sugar 3 eggs Italian Meringue 150g caster sugar 150ml water 3 egg whites Pinch cream of tartar Method Place a six-hole silicone dessert mould (7cm leading size, 90ml-capacity) on a freezer-proof tray.To make ice cream, location lime juice, tequila, Triple Sec and icing sugar into bowl of an electrical stand mixer bowl fitted with a whisk accessory. Blend on low to combine.Add the cream and blend till soft peaks form. With the motor operating, slowly include the condensed milk and continue to blend up until integrated (do not permit mix to end up being too stiff). Spoon into holes of silicone dessert mould. Freeze for numerous hours or overnight.Preheat oven to 200C. Grease a 20cmx30cm cake pan. Line base and long sides with baking paper, extending paper over 2 long sides.To make almond sponge, integrate ground almonds and flour in a little bowl.Place butter and sugar in bowl of an electrical mixer fitted with a whisk accessory. Blend up until pale and velvety, scraping disadvantages as essential. With motor operating, include eggs one at a time up until integrated. Include ground almond mix and blend to integrate. Spoon mix into ready pan and spread uniformly. Bake for about 30 minutes or up until company to touch. Cool in pan.Remove cooled sponge from pan and invert onto a cutting board. Get rid of baking paper. Utilizing a 7cm round cutter, eliminated 6 rounds.To make Italian meringue, blend egg whites and cream of tartar in an electrical mixer up until soft peaks form. Stir sugar and water in a pan over medium heat till sugar liquifies. Give 116C on a sweet thermometer. With motor operating, drizzle hot syrup into egg whites in between the whisk and the bowl. When integrated, blending till meringue is thick and glossy.Brush or dip rim of serving plates in lime juice. Dip in caster sugar.Place sponge round on serving plates and leading with an ice cream dome. Working rapidly, spread meringue all over ice cream and sponge. Utilizing a blowtorch, brown meringue till golden.MKR continues Wednesday at 7.30 pm on Channel 7 and 7plus. For more interesting home entertainment material, go to 7Life on Facebook. Fuzz Ali was called one half the fantastic Fijians on ‘My Kitchen Rules’. He still likes to prepare, and now he’s included some more spice to his life releasing a brand name brand-new podcast.
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