ICE CREAM BRIOCHE ROLLS

Buttery brioche loaded with ice cream and topped with torched meringue is a surprisingly simple dessert with serious show stopping looks.

INGREDIENTS

• 6 walnut-sized scoops good-quality vanilla ice cream
• 6 individual brioche rolls
• 3 eggwhites
• Pinch of cream of tartar
• 1 tsp vanilla extract
• 3/4 cup (165g) caster sugar
• Caramel sauce (optional), to serve

• METHOD

  • 1
    Place the ice cream scoops on a baking tray and freeze for 5 minutes until firm.
  • 2
    Slice the top off the brioche rolls, then carefully scoop out the middle, taking care not to break through the crust. Place an ice cream scoop inside each roll, replace the tops and return to the freezer for 10 minutes to firm up.
  • 3
    Meanwhile, in a clean bowl, whisk the eggwhites with cream of tartar and vanilla extract, using electric beaters, until soft peaks form. Gradually add the sugar, whisking constantly, until stiff, glossy peaks form.
  • 4
    Spoon meringue on top of each brioche and use a kitchen blowtorch to brown the meringue until golden. Alternatively, preheat a grill to high and grill buns for 30 seconds or until meringue is tinged golden. Serve immediately with caramel sauce, if using.

  • NOTES

    -

    Order brioche rolls from your baker.