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BLUEBERRY PIE BOMBE ALASKA
SERVES 10-12
Begin this recipe at least 6 hours ahead. You will need a kitchen blowtorch.
1 x 375g sheet frozen all butter puff pastry, thawed (we used Careme)
4L vanilla ice cream, softened slightly
SPICED BLUEBERRIES
500g frozen blueberries
1 cup (220g) caster sugar
4 star anise
1 cinnamon quill
6 cardamom pods
4 strips lemon peel
1 tbs vanilla extract
MERINGUE
8 egg whites, at room temperature
2 cups (440g) caster sugar
Preheat oven to 200°C. Line a baking tray with baking paper. Line a 22cm (base) 2.5L bowl with two layers of plastic wrap.
Using a cake pan or plate as a guide, cut a 24cm round of pastry. Place on prepared tray and bake for 25-30 minutes until puffed and golden. Cool completely.
For the spiced blueberries, place all ingredients in a medium saucepan over medium heat. Bring to a simmer and cook for 10-12 minutes until blueberries have softened and mixture has thickened. Remove and discard whole spices and chill until cooled completely.
In batches, place scoops of ice cream in the bowl of a stand mixer with the paddle attachment and quickly beat until smooth. Add spiced blueberries and swirl together. Spoon into prepared bowl and top with pastry round. Freeze for 6 hours or overnight until completely firm.
Once set, make the meringue. Place egg whites and sugar in a heatproof bowl over a saucepan of barely simmering water. Cook, whisking occasionally,
