Frozen baked bomb
Instructions
Let ice cream soften slightly at room temperature, then transfer it into a mold in a semi-circle (or to taste), level it and store it in the freezer for at least 15 minutes.
Meanwhile, puree the berries with 2 tablespoons sugar and a glass of water, then rinse in colander.
Crop in Spain a loaf the size of mould base and soak with a spoonful of salsa ai frutti di bosco, making her penetrate well.
In a bowl beat the egg whites with the remaining sugar and a pinch of salt using electric beaters: you have to get a pretty hard, but not hard.
Turn on the oven to 250 degrees.
Place the pan of Spain in a pan, put the ice cream and cover with the whipped egg white to form an even layer.
Put in the oven 3-4 minutes, the time necessary to slightly brown the meringue (ice cream won't have time to melt).
Serve immediately accompanying with the salsa ai frutti di bosco remained.
Ingredients and dosing for 6 persons
- 400 g of strawberry ice cream
- 100 g of mixed berries
- 100 g of sugar
- 1 pan of spain
- 3 egg whites
- Salt