….. my birthday….. I’m going towards 50 - jubilee!
And, while someone claims that the making of one’s own birthday cake is bad luck (but why?), or simply is not very nice, I have a certain compulsion (”another one?”, you’d say) not only in preparing the dessert, but the whole dinner for a party in my honor!
Am I stupid?! Maybe.
Do I love cooking too much?! For sure!
On my birthday, however, traditionally I don’t cook. We will eat at a restaurant (preferably a surprise restaurant) and this year (we celebrated in advance and held my birthday last Saturday) my daughter and I chose to eat on the very nice restaurant “Søsterne Olsen”….. it was awesome….. I chose (as always) dessert instead of the starter (yet another lie - I ate both)….. I chose my favorite ice-cream: a little semifreddo, a soft fruit one and the three chocolates one - what the heck!
But, for all other parties, believe me, I MUST (it’s a primordial need) prepare something….. the whole dinner, a starter or just the dessert.
But this year I will skip the party, and only make the cake, which I will bring with me to the office tomorrow — I guess I have to celebrate twice as much next year.
….. and since I have not baked the cake yet, I’ll post this unforgettable desserts - perfect for a birthday party.
Ice cream bomb with raspberry meringue
2 litres softened vanilla ice cream
¾ litre softened raspberry sorbet
1 cake base (purchased is fine)
1 small (¾ litre) and 1 large (2 litres) metal bowls
3 free-range egg whites
4 drops fresh lemon juice
325 ml sugar
200 g fresh raspberries
Freeze the bowls (so the ice cream sticks better to the sides and does not melt as quickly when the bowls are to be filled).
Soften the sorbet in the refrigerator for 20-30 minutes. Pack it firmly into the little metal bowl. Cover with cling film and freeze it until the sorbet is hard again, about 2 hours.
Soften the vanilla ice cream in the refrigerator for 20-30 minutes. Cover the bottom and walls of the larger (frozen) metal bowl with vanilla ice cream so you leave the centre hollow.
Take the bowl with the raspberry sorbet out and rinse the outside of the bowl quickly with hot water. Take the sorbet out and press it into the hollow space in the vanilla ice cream. Fill in any excess space with more vanilla ice cream and spread a layer of vanilla ice cream on top so the sorbet disappears into the middle of the bomb.
Cut a round slice out of the cake bottom so it covers the entire surface of the ice cream. Cover with cling film and freeze again until the ice cream bomb is hard.
Rinse the outside of the bowl quickly with hot water and press the ice cream out. Freeze it again so the surface freezes.
Whisk the egg whites, lemon juice and 1 dl sugar with an electric mixer into a thick meringue in a dry and clean stainless steel bowl.
Add another 1 dl sugar while whipping it.
Mash the raspberries with the rest of the sugar and whip it into the meringue at low speed. Whip it hard until it is firm.
Pipe or spread the meringue over the ice cream bomb and cook the surface with a blow torch