Try this Indian inspired Bombe Alaska for your next party!
For the cardamom kulfi, combine all ingredients in a saucepan and bring to a simmer for 15-20 minutes until reduced. Pour into a shallow lamington tray and place in the freezer to chill. Bring out and use ice cream churn to chill and set. Re-freeze ice cream.
For the pistachio and mango kulfis, combine the all ingredients except pistachio and mango and bring to a simmer for 20-30 minutes until reduced. Chill in shallow trays until cold, the use ice cream machine to churn until ice-cream like. Separate into 1/3 and 2/3 proportions. Mix mango into the 1/3 proportion and the pistachio paste and roasted pistachios into the 2/3. Chill in mould until frozen. Layers of ice cream should be base: mango, middle: cardamom, Top: pistachio.
For the cake, grease and line a 24 cm round cake tin and preheat oven to 180°C. Pulse pistachios and cardamom in food processor until fine. Add butter, flour, ¾ cup of sugar, pulse. Add eggs and yoghurt and pulse. Pour into tin, bake for 30-40 minutes. Meanwhile, zest limes and add to remaining sugar with a little water. Cook into syrup, pour syrup over cake (poke holes in with skewers first to allow to sink in). Place cake on top of ice cream mould, turn out ice cream, top with meringue and blow torch.
For the meringue, place the sugar and water in a pot and boil until reaches 140°C with a sugar thermometer. Whisk the whites in a mixer until stiff peaks form, then whilst still beating pour the sugar down the side of the bowl and whisk until cool. Spread over the ice cream and cake and blowtorch.
Nutritional analysis per serving (26 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This recipe has not been edited or tested by the Bake Off Food Department
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