Line a 6 to 8-ounce ramekin with plastic wrap, then line the plastic wrap with thinly sliced pound cake. Fill the ramekin with ice cream, then cover the top with a slice of pound cake. Put the filled ramekin in the freezer while you make your meringue. Unmold the bomb, and ice with the meringue. You can freeze the bomb until you are ready to serve it. Caramelize the bomb with a torch, or flash under a broiler to finish.
Heat the sugar, water, and lemon juice over low heat until the sugar is dissolved. Bring to a boil without stirring. to the soft ball stage, 234 degrees F on a candy thermometer. Meanwhile, stiffly whisk the egg whites and cream of tartar, using an electric mixer. Gradually pour in the hot syrup, with the mixer running. Whip until the mixture cools off a bit and whites hold stiff peaks.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Copyright 2003, Cheryl Smith, All Rights Reserved