INGREDIENT

• 1.75 liters of soft vanilla ice cream (1.5-2liter)
• 0.75 liter soft raspberry sherbet
• Raspberry Meringue
• 3 Each egg whites from organic eggs
• Saft av ½ lemon
• 3.25 cup granulated sugar
• 200 g fresh raspberries

If you want to prepare the dessert a few days before the party. Let then glass bomb (without meringue) soften in the refrigerator for about 20 minutes, until it can cut through. Turn out on to a serving plate with rim. Freezer since glass bomb during 10 minutes to the surface will harden into so that the meringue does not fall off.
Remember to work fast because the ice is melting fast. By freezing the ice cream bowls stick better on the edges and blend not as fast.

You do:

• 1 small (0,75 the) and a large (2 the) metal dish
• Gasolbrännare

WHAT TO DO

1. Let sorb soften in the fridge 20-30 minutes. Hard pack in a small (frozen) metal dish. Freeze until stiff.
2. Let vanilla ice cream soften in the fridge 20-30 minutes. VANILLA ICE CREAM. Dress bottom and edges in a larger (frozen) metal bowl with vanilla ice cream so that it formed a pit.
3. Rinse the outside of the small bowl quickly with hot water and add hallonsorben in the pit in the large bowl with vanilla ice cream. Cover with vanilla ice cream. Freeze again until stiff.
4. Rinse the outside of the bowl quickly with hot water and push out the glass bomb. Freezer on again so that the surface freezes.
5. Frame meringue
6. Raspberry Meringue: Beat egg whites, lemon juice and 1 cup granulated sugar into a meringue in a stainless steel bowl.
7. Add further 1 cup granulated sugar.
8. Stir down the raspberries with the remaining powdered sugar and fold into the whipped egg white on tap. Beat to a solid foam.
9. Pipe the meringue over or wide glass bomb and burn the surface with a propane torch.