President Nixon's Clair De Lune Ice Cream Bomb

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.