Jess' Blackberry Igloo
- Instead of making the sorbet, you could use Coles Sorbet.
Dried Meringue Igloo
- 4 egg whites
- 1 cup caster sugar
Bitter blackberry sorbet (or use Coles Sorbet)
- 400g blackberry puree
- 50g fresh orange juice
- 1-2 oranges, zest
- 2 ½ tbsp. glucose
- 75g-100g caster sugar
- ½ tsp salt
Vanilla Custard Cream (or use Coles Custard)
- 200g pouring cream
- 1 vanilla bean
- 2 egg yolk
- 40g caster sugar
- 100g double cream
White Chocolate Snow (or use grated Coles White Chocolate)
- 80g white chocolate
- 200‐400g maltodextrin
- 1 punnet fresh blackberries or 250g frozen blackberries
- 1-2 tbsp caster sugar
- 1 orange, zested
- 1/2 Lemon, juiced
- 1-2 tbsp Gin
- To make the Meringue Igloo’s, preheat oven to 100 degrees Celsius. Bring a saucepan ½ full of water to a rolling simmer.
- In a mixing bowl place the egg whites and sugar together and place over simmering water. Continuously whisking the mixture until the sugar is completely dissolved. Remove from the heat and place onto stand mixer beating on high for 2-4 minutes or until white and fluffy resembling a soft marshmallow.
- Scoop into a piping bag and cut the 1/2cm off the tip and pipe dots into a silicone mould.
- Bake for 30‐45 minutes with the oven door left ajar. Allow to cool down completely before unmoulding.
- For the bitter blackberry sorbet, place 200g of the blackberry puree, orange juice, zest, glucose and sugar into a saucepan and heat until the sugar and glucose is completely dissolved.
- Remove from the heat and strain over remaining blackberry puree. Cool mixture over ice bath and pour into ice cream churner. Churn until chilled. Place into the freezer to freeze.
- For the vanilla custard, preheat oven to 150 degrees Celsius. Place pouring cream and vanilla bean into a saucepan and bring to a gentle simmer remove from the heat.
- In a separate bowl whisk together the egg yolks and sugar until fluffy. Temper in the cream mixture and strain to remove vanilla pods.
- Divide the mixture into metal ramekins and place into a tray filled with hot water half way up the ramekins. Cover with foil and bake for 25-30 minutes until the custard is slightly set. Chill in the fridge until completely set.
- Measure out 100g of the cooled custard into a medium bowl and add in the double cream. Whisk until soft peaks. Set aside in a piping bag in the fridge until needed.
- For the white chocolate snow, melt the chocolate and pour into a mini food processor. Add in the maltodextrin 100g at a time until you receive a powdered consistency.
- For the blackberry gel, place the blackberries, sugar, orange zest and lemon juice into a fry pan and toss until the sugar has caramelised.
- Add in the Gin 1 tbsp at a time and flambé. Continue to cook until a syrup. Remove from the heat and transfer mixture into a tall jug. Blitz to combine and pass through a sieve. Pour into piping bag and set aside in the fridge.
- To serve, layer the blackberry gel and cream into a plate. Scoop the sorbet into the meringue igloo and place over the cream. Garnish with white chocolate snow.
- Serve immediately.