Celebrate with style and fun by making these little Bombe Alaska’s. They may be prepared a day ahead and kept frozen until ready to brown the meringue.
What you need
12 OREO Classic
12 small scoops of CADBURY Dairy Milk Ice Cream
¾-1 cup CADBURY Milk Baking Chips
1 cup thickened cream
100g CADBURY Dark Baking Chocolate, broken into pieces
½ cup sugar
½ cup water
2 egg whites
Pinch cream of tartar
Berries, for serving
- LAY OREO on a baking paper lined tray. Working with one OREO at a time, place a round scoop of ice cream on each, press 1 tablespoon chocolate chips into ice cream and then freeze until rock hard.
- COMBINE the cream and chocolate in a saucepan and gently warm until melted and combined. Set aside. (May be chilled and then reheated when convenient.)
- COMBINE the sugar and water in a saucepan and stir over a medium high heat until sugar has dissolved. Continue cooking, without stirring for 10 minutes, without colouring (115°C-121°C). Meanwhile, beat the egg whites with the cream of tartar until soft peaks form. Continue beating and slowly pour in the sugar syrup, and beat for a further 5 minutes or until the meringue is thick.
- SPOON or pipe the meringue onto the ice cream then using a kitchen blow torch, brown the meringue. Serve immediately with chocolate sauce and berries.