Coconut, chocolate & raspberry ice cream bombe

For toasted coconut ice cream, preheat oven to 180°C. Spread coconut on a baking tray and toast, stirring occasionally, until golden (4-5 minutes).

Transfer 160g of the coconut 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 large bowl until thick and pale (4-5 minutes). Strain coconut mixture into yolk mixture, whisking continuously and pressing on solids to extract liquid (discard solids).

Return mixture 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 ice cream machine, stir in rest of toasted coconut, then spoon into a 2.5-litre pudding mould, spreading ice cream evenly up 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 ice cream up the sides again once it’s a little firmer).

Meanwhile, to make dacquoise base, lightly grease and line a baking tray with baking paper and preheat oven to 180°C. Combine coconut, icing sugar and ground almonds in a bowl. Whisk egg whites with 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 egg white 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.

For the chocolate and raspberry ice cream, stir glucose, lemon juice, 55g sugar, 90g raspberries and 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 bowl, whisk occasionally until cooled, then refrigerate to chill (2-3 hours). Churn in ice cream machine, swirl raspberry mixture through ice cream, then spoon into hollow in the coconut ice cream and smooth top. Fit dacquoise on top and freeze until firm (4-5 hours).

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