President Nixon's Clair De Lune Ice Cream Bomb
Recipe: #41120
July 09, 2023
Categories: Desserts, Blackberry, Raisin French, Copycat or Clone Recipes, Ice Cream, more
"On the evening of August 13, 1969, the Century Plaza Hotel in Los Angles, California 1,440 people came for dinner, mega-stars of the Hollywood Golden Age, diplomats from dozens of countries, former and future American presidents, and some of the most lauded aeronautic inventors and pilots alive. This was a dinner President Nixon gave. He wanted ice cream and this was the dessert served. This was a lot of work for chef Walter Roth."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (140.4 g)
- Calories 284.4
- Total Fat - 4.3 g
- Saturated Fat - 2.5 g
- Cholesterol - 16.3 mg
- Sodium - 31.8 mg
- Total Carbohydrate - 62.5 g
- Dietary Fiber - 2 g
- Sugars - 56.9 g
- Protein - 2 g
- Calcium - 56.4 mg
- Iron - 0.4 mg
- Vitamin C - 5.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Line 4 ramekins with plastic wrap, making sure to leave an overhang.
Step 2
Fill each with vanilla ice cream, pressing down to make sure no air bubbles are present.
Step 3
With a warm spoon, dig or melt a deep hollow into the center of each serving of ice cream.
Step 4
Then, leave the ramekins in the freezer for several hours, to harden completely.
Step 5
While you wait, combine the raisins with the kirsch and allow them to soak.
Step 6
Put the blackberries and the sugar into a small pot on the stove.
Step 7
Over medium heat, stir and mash the berries with a spoon so that a sauce forms.
Step 8
When the berries bubble, remove the sauce from the heat and allow it to cool.
Step 9
Once it’s mostly cool, put the sauce through a sieve and set sauce aside.
Step 10
Take the marzipan and pinch off four pieces, each a little smaller than a ping-pong ball.
Step 11
Place each one between two sheets of wax paper, and roll them flat, to about the size of the bottom of the ice-cream bowls.
Step 12
Once the ice cream in the freezer is completely hard to the touch, take out all 4 ramekins.
Step 13
Fill the hollows of each serving with the raisins, and cover with a small amount of extra ice cream.
Step 14
Place back into the freezer to wait for serving.
Step 15
Before serving, whip the egg whites and the powdered sugar together until the meringue forms stiff peaks.
Step 16
Then remove the ice cream from the freezer.
Step 17
Place each circle of marzipan onto individual, heat-safe plates.
Step 18
Using the plastic wrap or a thin-bladed knife as a lever, pull each ice cream from its container and place it, flat-side down, onto the marzipan.
Step 19
Spread the meringue over each serving, doming it on top.
Step 20
Divots are fine; they will make it look even more like the moon.
Step 21
Using a blowtorch or a broiler on high, toast the meringue until a light golden brown.
Step 22
Pour the cool blackberry sauce around each ice cream.
Step 23
Garnish with a paper American flags and serve immediately.
Tips
No special items needed.
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