Royal Surprise ice cream bomb

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Drain the pears on a sieve and collect the juice. Mix about 4 tablespoons of pear juice and pear brandy. Lift the lid of the packaging off the ice and cut the side edges all around with scissors up to the fold. Place the lid on the sponge cake base as a template and fold the side strips towards the middle. First cut the middle part all around with a knife from the sponge base. Then fold the side strips back down onto the base and cut them out. (Use the rest of the sponge cake base for other purposes.) Sprinkle the juice mixture on the base and the strips.

2. 2

   Put the sponge cake base on a plate. Remove the ice from the package and place it on the base. Press the side strips against the ice cream. Let the ice cream freeze again for at least 1 hour. In the meantime, roast the almonds in a dry pan, remove them and let them cool down. Halve the pears. Heat the milk and melt the chocolate in it. Let it cool down a bit. Shortly before serving, beat the egg whites until stiff and then gradually add sugar. Stir in lemon juice. Place the ice cream on a baking tray or in an ovenproof dish and spread meringue all around.

3. 3

   Halve the pears. Heat the milk and melt the chocolate in it. Let it cool down a bit. Shortly before serving, beat the egg whites until stiff and then gradually add sugar. Stir in lemon juice. Place the ice cream on a baking tray or in an ovenproof dish and spread meringue all around. Use a spoon to make small peaks from the meringue. Sprinkle with almonds and brown under the preheated grill for approx. 2 minutes, in a preheated oven (electric cooker: 225 °C/ gas: level 4) for 6-7 minutes. Lift onto a plate and pour some chocolate sauce in strips over the ice cream. Serve immediately, decorated with pear halves and lemon balm. Add the rest of the sauce extra

4. 4

   Use a spoon to make small peaks from the meringue. Sprinkle with almonds and brown under the preheated grill for approx. 2 minutes, in a preheated oven (electric cooker: 225 °C/ gas: level 4) for 6-7 minutes. Lift onto a plate and pour some chocolate sauce in strips over the ice cream. Serve immediately, decorated with pear halves and lemon balm. Add the rest of the sauce extra

Nutrition Facts

KCAL
440 kcal

CARBS
64 g

FATS
15 g

PROTEINS
7 g