Make Ahead Lemon Bombe Recipes

MAKE-AHEAD LEMON BOMBE

Steps:

• Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Cut cooled cake into 1-1/2-in. cubes. Set aside., In a large bowl, sprinkle gelatin over cold water; set stand for 1 minute. Add boiling water; stir until gelatin is dissolved. Add the orange juice concentrate, sugar substitute, lemon juice, lemon zest and salt. Refrigerate for 30 minutes or until partially set. Fold in 2 cartons of whipped topping. , Line a 5-1/2-qt. bowl with two overlapping pieces of plastic wrap, letting plastic wrap hang over edge of bowl. In another large bowl, gently combine the cake cubes and whipped topping mixture. Spoon into prepared bowl, gently pushing against side to prevent holes. Cover and refrigerate for at least 24 hours., Just before serving, uncover bombe. Invert onto a serving plate. Remove bowl and plastic wrap. Frost with remaining whipped topping; sprinkle with coconut. Garnish with mint, cherries and lemon and orange slices if desired.

LEMON DELICIOUS SELF SAUCING PUDDING

Steps:

• Preheat oven to 170 degrees celsius (fan-forced). Grease an ovenproof casserole/baking dish and set aside (minimum of 2 litre/8cup capacity).
• Beat the caster sugar, butter and grated lemon zest together until pale and creamy.
• Beat in the egg yolks one by one.
• Beat in the lemon juice, plain flour and full cream milk. Set aside.
• Beat the egg whites until firm peaks have formed. Gently mix through the lemon mixture with a spoon.
• Pour into the prepared casserole/baking dish. Place the dish into a large pan and fill halfway up the side with boiling water (to create a water bath around the baking dish).
• Bake for 30 minutes or until lightly golden and firm on the top and a sauce has formed underneath (it should be wobbly at the bottom).
• Dust with icing sugar and serve while warm with cream or ice-cream.
• Preheat oven to 170 degrees celsius (fan-forced). Grease an ovenproof casserole/baking dish and set aside (minimum of 2 litre/8cup capacity).
• Place the caster sugar, butter and grated lemon zest into the Thermomix bowl and mix for 10 seconds on Speed 5. Scrape down the sides of the bowl and repeat for a further 20 seconds or until pale and creamy.
• With the blades turning on Speed 3, add in the egg yolks one by one through the MC hole.
• Add the lemon juice, plain flour and full cream milk through the MC hole and continue mixing for 10 seconds or until combined. Set aside.
• In a completely clean and dry Thermomix bowl, insert the butterfly and beat the egg whites on Speed 3.5 until firm peaks have formed. Gently mix through the lemon mixture with a spoon.
• Pour into the prepared casserole/baking dish. Place the dish into a large pan and fill halfway up the side with boiling water (to create a water bath around the baking dish).
• Bake for 30 minutes or until lightly golden and firm on the top and a sauce has formed underneath (it should be wobbly at the bottom).
• Dust with icing sugar and serve while warm with cream or ice-cream.

VEGAN BAKED ALASKA

Steps:

• Remove the vanilla ice cream from the freezer and soften for 10 minutes. While it softens, line a 2-3 quart bowl with plastic wrap leaving a bit of overhang to remove the ice cream later.
• Scoop the softened ice cream into the prepared bowl. Quickly spread ice cream over the bottom and up the sides of the bowl, leaving the center hollow; cover and freeze for 30 minutes.
• Remove the raspberry sorbet from the freezer and soften for 10 minutes. Scoop into a bowl and gently stir in the fresh raspberries. Remove the bowl with the vanilla ice cream from the freezer and fill the cavity with the raspberry sorbet. Cover with plastic wrap and freeze overnight, or up to a month. The front of the freezer is the warmest, so best to keep the ice cream in the back if possible.
• Preheat the oven to 350°F/177°F/gas 4 . Prepare an 8-inch (20 cm) round cake pan with non-stick baking spray and parchment paper cut into circles on the bottom.
• Sift the flour, sugar, cornstarch, baking powder, baking soda and salt together in a large mixing bowl. Whisk well to evenly combine.
• Combine the plant-based milk, oil, vinegar and vanilla extract in a medium sized bowl or large measuring glass. Whisk well to emulsify the oil and milk together.
• Once the oven has completely preheated, add the wet ingredients to the dry ingredients. Mix until combined. Pour the batter into the prepared cake pan and bake for 35-38 minutes. Don't open the oven early or your cake may collapse in the middle. The cake is done once it pulls from the sides, and a toothpick inserted into the middle comes out clean or with a few cooked crumbs.
• Cool the cake for 10 minutes on a rack. Gently run a sharp knife along the sides of the cakes to loosen any bits that are stuck. Gently and evenly turn the pan over on a wire cooling rack. Remove the pan. Once completely cooled, gently wrap in plastic and place in the freezer.
• Prepare your stand-mixer bowl and balloon whisk (or large bowl and hand mixer beaters) by wiping them down with white vinegar to remove any fat residue. The smallest amount of fat or oil will prevent the meringue from whipping fully.
• Pour the chilled, reduced aquafaba and Cream of Tarter into the bowl, and whisk on high for about 5-10 minutes, or until stiff peaks form. The meringue has reached stiff peaks if it holds its shape when the whisk is turned upside down and the meringue peak remains upright.
• Wipe down a clean small pot, whisk and candy thermometer with vinegar. Place the sugar and water the pot over medium-high heat, gently whisking only to combine the sugar evenly with the water. Do not stir afterwards. Bring to a boil, then reduce the heat to a simmer taking care not to boil it over. Using a candy thermometer, bring the mixture to soft-ball stage or 240°F(116°C). This may take 10-15 minutes.
• Once soft-ball stage is reached, add in the vanilla extract taking care not to get burned as the mixture will sputter. Add in any food dye you wish to use. With the stand-mixer running, carefully and very slowly pour the hot syrup into the whipped aquafaba. If you add it too fast the meringue will deflate and you may get flicked with hot syrup. Keep whipping on high until the temperature comes down to just above room temperature. Chill for 10-15 minutes or until cold. The meringue will keep for a couple of days in the fridge at this point. If not using it straight away, whip it again before applying it to the ice cream dome.
• Remove the bowl of ice cream from the freezer. Peel off the plastic and place cake layer on the top. Cover with plastic wrap and place back in the freezer. To freeze at 30 minutes.
• Remove the ice cream and cake from the freezer. Remove from the bowl and place on a serving plate or cake disc if serving on a cake stand that won't fit in the freezer.
• Spread the meringue over the ice cream and cake ensuring there are no gaps. Create peaks and crevices with the back of a spoon or offset spatula. If you prefer to pipe the meringue on for more texture, spread a layer of meringue on the dome first to seal it in then return it to the freezer every minutes depending on how long it takes you to pipe.

MAKE-AHEAD LEMON BOMBE

Steps:

• Prepare and bake cake according to package directions, using an ungreased 10-inch tube pan. Cut cooled cake into 1 1/2-inch cubes. Set aside.
• In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add boiling water; stir until gelatin is dissolved. Add the orange juice concentrate, sugar substitute, lemon juice, lemon peel, and salt; mix well. Refrigerate for 30 minutes or until partially set. Fold in 2 cartons of whipped topping.
• Line a 5 1/2-quart bowl with two overlapping pieces of plastic wrap, letting plastic wrap hang over edge of bowl. In another large bowl, gently combine the cake cubes and whipped topping mixture. Spoon into prepared bowl, gently pushing against side to prevent holes. Cover and refrigerate for at least 24 hours.
• Just before serving, uncover bombe. Invert onto a cake plate. Remove bowl and plastic wrap. Frost with remaining carton of whipped topping; sprinkle with coconut. Garnish with mint, cherries, and lemon and orange slices if desired.