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Chilled Chocolate Meringue Bomb

Chilled Chocolate Meringue Bomb
This dessert is a showstopper that never fails to impress. The crisp chocolate shell gives way to a luscious raspberry sorbet center, all crowned with toasted meringue. It's a delightful interplay of temperatures and textures that makes any occasion feel special. I love serving this on New Year's Eve for a memorable finale to the meal.
Ingredients
  • 1 liter (4.23 cups) raspberry sorbet
  • 1.75 quarts (1.66 liters) vanilla ice cream
  • 200 g (7 oz) crushed chocolate
  • 1.75 quarts (1.66 liters) chocolate ice cream
  • 4 egg whites
  • 200 g (1 cup) granulated sugar
  • 60 ml (1/4 cup) water
Instructions

1. Chill a 2 liter mold in the freezer.

2. Let vanilla ice cream soften, then press into the mold, covering bottom and sides evenly. Freeze 4 hours.

3. Fill inner edges with softened chocolate ice cream mixed with crushed chocolate. Leave a well in the center. Freeze 4 hours.

4. Fill center with raspberry sorbet. Cover top with plastic wrap. Freeze 2 hours.

5. Make meringue: Boil sugar and water to 248°F (123°C). Whip egg whites to stiff peaks. At 230°F (115°C), pour syrup into egg whites in a thin stream while whipping. Whip until cool and glossy.

6. Unmold cake to expose top. Spread meringue over top.

7. Use a kitchen torch to caramelize meringue until golden.

8. Let rest 20 minutes before slicing. Serve immediately.

Tools
  • ice cream scoop
  • spatula
  • kitchen torch
  • saucepan
  • whisk
  • freezer-safe mold

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