Instructions
- Prepare the Almond Dacquoise Base: Whisk Egg Whites until soft peaks form. Gradually add Granulated Sugar, whisking until stiff and glossy. Gently fold in Almond Flour and Powdered Sugar. Spread evenly onto a baking sheet lined with parchment paper. Bake at 175°C (350°F) for 10-12 minutes, or until golden brown. Let cool completely and cut to fit the Hemisphere Mold.
- Prepare the Blackberry Gelée: Combine Blackberries, Muscovado Sugar, and Yuzu Juice in a saucepan. Bring to a simmer, cook for 5 minutes. Stir in Agar-Agar Powder and cook for another minute. Pour into a shallow dish and chill until set. Once set, blend until smooth.
- Prepare the Lavender Honey Ice Cream: Combine Crème Fraîche, Lavender Honey, and Milk in a saucepan. Heat until just simmering. Whisk together Egg Yolks and a little of the warm cream mixture. Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly. Return to the saucepan and cook over medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 82-85°C). Remove from heat, strain, and chill completely.
- Prepare the Madagascar Vanilla Bean Ice Cream: Combine Heavy Cream, Milk, Cane Sugar, and Vanilla Beans (pod and seeds) in a saucepan. Heat until just simmering. Remove from heat. Whisk together Egg Yolks and a little of the warm cream mixture. Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly. Return to the saucepan and cook over medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 82-85°C). Remove from heat, strain, and chill completely.
- Churn the Ice Creams: Churn the Lavender Honey Ice Cream. Churn the Madagascar Vanilla Bean Ice Cream.
- Assemble the Bombe: Line the Hemisphere Mold with plastic wrap. Press the Almond Dacquoise Base into the bottom. Spread a layer of Vanilla Bean Ice Cream on top. Freeze for 30 minutes. Spread a layer of Blackberry Gelée over the Vanilla Ice Cream. Freeze for another 30 minutes. Top with the Lavender Honey Ice Cream. Cover with the overhanging plastic wrap and freeze for at least 6 hours, or overnight.
- Unmold and Serve: Invert the bombe onto a serving platter. Remove the plastic wrap and serve immediately.
