Java Bomb

Total Time:
1 hr 50 min
Prep:
30 min
Inactive:
1 hr
Cook:
20 min

Yield:
1 serving
Level:
Advanced

Ingredients
  • 1 butter pound cake, store bought
  • Chocolate and coffee ice cream, or ice cream of your choice
  • Italian Meringue, recipe follows
Directions
  • 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. Freeze the bomb for at least 1 hour or until you are ready to serve it. Caramelize the bomb with a torch, or flash under a broiler to finish.

Italian Meringue:
  • 1 cup sugar

  • 1/4 cup water

  • 1 teaspoon lemon juice

  • 4 egg whites

  • Pinch cream of tartar

  • 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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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