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Coconut, chocolate and raspberry ice-cream bombe

There are several steps to this show-stopper of a dessert, but the upside is that it can all be done days ahead of serving - and you're sure to elicit plenty of oohs and aahs of appreciation.

You'll need

60 gm shredded coconut or coconut flakes (see note) 50 gm pure icing sugar, sieved 30 gm almond meal 75 gm eggwhite (about 2) 50 gm raw caster sugar To serve: toasted coconut flakes, shaved dark chocolate and raspberries   Toasted coconut ice-cream 230 gm shredded coconut or coconut flakes 900 ml pouring cream 600 ml milk 80 ml Malibu or other coconut-flavoured liqueur (optional) 1 vanilla bean, split, seeds scraped 10 egg yolks 100 gm each raw caster sugar and caster sugar   Chocolate-raspberry ice-cream 30 gm liquid glucose 2 tbsp lemon juice 170 gm raw caster sugar 150 gm raspberries (about 1 punnet) 400 ml pouring cream 170 ml milk 1 vanilla bean, split, seeds scraped 4 egg yolks 180 gm dark chocolate (55%-60% cocoa solids), finely chopped


  • 01
  • For toasted coconut ice-cream, preheat oven to 180C. Spread coconut on a baking tray and toast, stirring occasionally, until golden (4-5 minutes). Transfer 160gm to a large saucepan, add cream, milk, liqueur, vanilla bean and seeds, and bring to a simmer over medium-high heat. Remove from heat and stand to infuse (30 minutes), then return to a simmer. Whisk yolks and sugars in a bowl until thick and pale (4-5 minutes), then strain coconut mixture into yolk mixture, whisking continuously, and pressing on solids to extract liquid (discard solids). Return to pan and stir over medium-high heat until mixture thickly coats the back of a wooden spoon (4-5 minutes). Strain into a bowl, whisk occasionally until cooled, then refrigerate to chill (2-3 hours). Churn in an ice-cream machine, stir in remaining toasted coconut, then spoon into a 2.5-litre pudding mould, spreading ice-cream evenly up the sides to about 3cm thick to form a hollow (you may not need all the ice-cream). Freeze until firm (1-2 hours; you may need to spread the ice-cream up the sides again once it’s a little firmer).
  • 02
  • Meanwhile, to make a dacquoise base, lightly grease and line a baking tray with baking paper, and combine coconut, icing sugar and almond meal in a bowl. Whisk eggwhite and a pinch of salt in an electric mixer to soft peaks (3-4 minutes), then gradually add sugar, whisking until glossy (2-3 minutes). Fold coconut mixture into eggwhite and spread on tray in a 23cm-diameter round and bake until golden (10-12 minutes). Cool completely, then trim to fit the top of your pudding mould.
  • 03
  • For chocolate raspberry ice-cream, stir glucose, lemon juice, 55gm sugar, 90gm raspberries and 1 tbsp water in a small saucepan over medium heat to dissolve sugar. Simmer until thick and syrupy (6-8 minutes), then add remaining raspberries and refrigerate until cool. Bring cream, milk, vanilla bean and seeds to a simmer in a saucepan over medium heat. Whisk egg yolks and remaining sugar in a heatproof bowl until thick and pale, then add cream mixture, whisking continuously. Return to pan and stir continuously over low heat until mixture thickly coats the back of a wooden spoon; do not boil (5-6 minutes). Remove from heat and whisk in chocolate. Strain into a bowl, whisk occasionally until cooled, then refrigerate to chill completely (2-3 hours). Churn in an ice-cream machine, swirl raspberry mixture through ice-cream, then spoon into the centre of coconut ice-cream and smooth top. Fit dacquoise on top and freeze until firm (4-5 hours).
  • 04
  • To unmould bombe, dip mould quickly in a bowl of very hot water, run a knife carefully around the side, then invert onto a chilled plate and freeze until required. Serve topped with toasted coconut flakes, shaved chocolate and raspberries.

Note Coconut flakes are available from the baking section of select supermarkets.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Drink Suggestion

Top-quality moscato.

Featured in

Dec 2014

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