Lemon Curd Pink Raspberry Bombe Alaska Recipe | myfoodbook

Name: Lemon Curd Pink Raspberry Bombe Alaska Recipe | myfoodbook
Ingredients: 4 egg yolks; ½ cup (110g) caster sugar; 2 tsp finely grated lemon zest; 2 tsp cornflour; ½ cup (125ml) lemon juice (approx. 2 lemons); 125g chilled butter, diced; 600ml thickened cream; 500ml full cream milk; 6 large egg yolks (reserve egg whites); 1 cup (220g) caster sugar; 1 tsp vanilla bean paste; 150g frozen raspberries; 2 eggs, at room temperature; ⅓ cup (75g) caster sugar; 1 tsp vanilla extract; ⅓ cup (50g) self-raising flour; 2 tbsp plain flour; 5 reserved egg whites (from ice-cream); 1 cup caster sugar; Pale pink food colouring (see tip); Freeze dried raspberry powder (see tip)

myfoodbook.com.au

This is one magnificent, show-stopping dessert that works for almost any occasion. Start making the curd and sponge 2-3 days ahead and the ice cream 1-2 days ahead. Assemble the Bombe Alaska the day...

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View full recipe on myfoodbook.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at myfoodbook.com.au.

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