Raspberry Bombe with Baked Almond Meringue
- 4, (12 ounce bags) for a total of 12 cups frozen raspberries (not in syrup)
- 1 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
- 4 tablespoons corn syrup, honey, or 4 more tablespoons sugar
- 2 cups water
- 1 1/4 cups almond flour/meal
- 2 1/2 tablespoons all-purpose flour* (substitute cornstarch for a gluten free option)
- 1/8 teaspoon salt
- 1/4 cup + 1/3 cup Imperial Sugar Extra Fine Granulated Sugar
- 4 large egg whites
- 1/8 teaspoon cream of tartar (optional)
- 4 large egg whites
- 3/4 cup + 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Select a stainless steel bowl that can hold about 12 cups of water. Place it in freezer.
- Prepare your ice cream maker per manufacturer’s directions.
- Defrost raspberries and keep all juices that will seep out of berries. To speed things up, defrost them in a microwave oven. Set aside.
- Place defrosted berries and any juices in a blender and blend until completely smooth.
- Press mixture thru a sieve to remove seeds.
- Bring sugar and corn syrup (or honey) and water to a boil. Let cool completely (can be done in freezer.)
- Measure exactly 4 1/2 cups of the puree, use any remaining puree to flavor sparkling water or tea.
- Whisk together raspberry puree with sugar syrup and place in an ice bath to make mixture as cold as possible. This is very important as it will make the churning process quicker and sorbet smoother. (The quicker ice cream, gelato or sorbet is churned, the smaller the ice crystals and consequently the smoother it is.)
- Churn in ice cream maker according to directions, which may have to be done in 2 batches depending on size of your machine.
- Once sorbet is ready, remove bowl from freezer and press sorbet into bowl.
- Repeat with sorbet if necessary. Freeze until hard, preferably next day or at least 6 hours.
- Meanwhile prepare almond meringue. Turn oven to 350°F. Set aside a cookie sheet lined with parchment paper.
- Use a whisk to combine almond flour, all-purpose flour (or cornstarch), salt, and 1/4 cup sugar.
- Whip egg whites and 1/3 cup of sugar to stiff peaks. If you have some cream of tartar in your cupboard add 1/8 teaspoon.
- Gently fold dry ingredients into whipped meringue. Spread almond meringue into a circle that is the same diameter of rim of sorbet bowl.
- Place in oven and bake until meringue is golden and springs back when lightly pressed with a finger, about 35-40 minutes. Almond meringue is chewy-dry and not crisp and dry as regular baked meringue is.
- Once meringue is cool enough to handle, cut it to diameter of sorbet. Place it onto sorbet and return to freezer.
- After sorbet has been in the freezer for 6 hours or overnight it can be removed from bowl.
- Hold bowl underneath hot running water for less than a minute and the sorbet bombe will come loose.
- Place on a serving tray and return to freezer.
- In a medium bowl, combine egg whites and sugar and whip over a pan filled with low simmering water. (Water cannot touch the egg white bowl.)
- Whip meringue until it reaches 140°F. Remove from heat and whip until cold and stiff peaks have formed.
- Using a piping bag fitted with a large star tip pipe meringue onto raspberry bombe or spread meringue with a spatula. Return to freezer.
- Using a blow torch or a heat gun, brown meringue. Return to freezer until ready to serve.
- Decorate with raspberries if desired.