Coconut, chocolate and raspberry ice-cream bombe

1.For toasted coconut ice-cream, preheat oven to 180C. Spread coconut on a baking tray and toast, stirring occasionally, until golden (4-5 minutes). Transfer 160gm to a large saucepan, add cream, milk, liqueur, vanilla bean and seeds, and bring to a simmer over medium-high heat. Remove from heat and stand to infuse (30 minutes), then return to a simmer. Whisk yolks and sugars in a bowl until thick and pale (4-5 minutes), then strain coconut mixture into yolk mixture, whisking continuously, and pressing on solids to extract liquid (discard solids). Return to pan and stir over medium-high heat until mixture thickly coats the back of a wooden spoon (4-5 minutes). Strain into a bowl, whisk occasionally until cooled, then refrigerate to chill (2-3 hours). Churn in an ice-cream machine, stir in remaining toasted coconut, then spoon into a 2.5-litre pudding mould, spreading ice-cream evenly up the sides to about 3cm thick to form a hollow (you may not need all the ice-cream). Freeze until firm (1-2 hours; you may need to spread the ice-cream up the sides again once it’s a little firmer).

2.Meanwhile, to make a dacquoise base, lightly grease and line a baking tray with baking paper, and combine coconut, icing sugar and almond meal in a bowl. Whisk eggwhite and a pinch of salt in an electric mixer to soft peaks (3-4 minutes), then gradually add sugar, whisking until glossy (2-3 minutes). Fold coconut mixture into eggwhite and spread on tray in a 23cm-diameter round and bake until golden (10-12 minutes). Cool completely, then trim to fit the top of your pudding mould.

3.For chocolate raspberry ice-cream, stir glucose, lemon juice, 55gm sugar, 90gm raspberries and 1 tbsp water in a small saucepan over medium heat to dissolve sugar. Simmer until thick and syrupy (6-8 minutes), then add remaining raspberries and refrigerate until cool. Bring cream, milk, vanilla bean and seeds to a simmer in a saucepan over medium heat. Whisk egg yolks and remaining sugar in a heatproof bowl until thick and pale, then add cream mixture, whisking continuously. Return to pan and stir continuously over low heat until mixture thickly coats the back of a wooden spoon; do not boil (5-6 minutes). Remove from heat and whisk in chocolate. Strain into a bowl, whisk occasionally until cooled, then refrigerate to chill completely (2-3 hours). Churn in an ice-cream machine, swirl raspberry mixture through ice-cream, then spoon into the centre of coconut ice-cream and smooth top. Fit dacquoise on top and freeze until firm (4-5 hours).

4.To unmould bombe, dip mould quickly in a bowl of very hot water, run a knife carefully around the side, then invert onto a chilled plate and freeze until required. Serve topped with toasted coconut flakes, shaved chocolate and raspberries.