Glace au four-Marie s
To about 8 people
1 liter of vanilla ice cream in good condition
1/2 liter of raspberry sorbet in good condition
200 g raspberries
150 g pistachios
a good you really
5 egg whites
2 cup sugar
ICE CREAM BOMB
Put the ice cream into the Pan but save a hole in the middle. Add raspberry in the middle and fill holet with sorbet. End with to put on a söckerkaksbotten. Put the ice cream in the freezer for a few hours so that it has time to solidify.
Mix egg white and sugar in a stainless steel Bowl. Put in water bath. Stir constantly until meringue reaches about 65 degrees. Take the Bowl from the water bath and beat then the meringue with electric mixer until it cools down.
Turn out on a plate glassmomben and spritsa or wide the meringue around. Finish by burning of Meringue with a gas burner.