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Berry Kiwi bliss balls

You will need


1 pkt Secret Kiwi Kitchen Triple Fudge Brownie Mix 

4 eggs

170g butter, melted

1 T vanilla essence 

1 T butter and 1 T cocoa to prepare the pan.


1 470g punnet Duck Island White Chocolate, Pomegranate Macadamia ice cream

½ punnet fresh raspberries


3 egg whites

150 g caster sugar

Pinch salt

1 T vanilla essence 


4 T spirit of your choice. I used Waiheke Distillery Co. Red Ruby Gin. 


Little Beauty dried Boysenberries 

Pomegranate jewels

Pink peppercorns 


Liberally butter your Legacy Pan then dust with sieved cocoa powder. Heat oven to 180 Celsius.

To make the brownie, beat eggs till pale and ribbony, add the cooled melted butter and vanilla essence. 

Sprinkle in the brownie mix and beat till well combined. 

Pour batter into your prepared Ironclad Pan, even out the top and bake for 25 minutes. 

Let cool, covered overnight. 


Take a 3 cup container of your choice. I used my grandson’s sand castle bucket!  You could use a small bowl or a Jimbo's container! It will never go in the oven so you can use plastic. 

Line the container of your choice with tin foil and spray lightly with oil.  

Cut the brownie in half then slice one half into 9 segments. You’ll use 7 to line the vessel! 

Press a slice of brownie, pointy end up, onto the tin foil. Press the sticky bottom of the brownie to the tin foil, rather than the  crisp top.  Press quite firmly so it sticks to the tinfoil. 

Place the second piece of brownie, pointy side down, next to the first slice and continue till you have lined the inside.  

Pack extra brownie into the bottom of the vessel. 

Layer the ice cream into the brownie lined container with fresh raspberries and fill right to the top. 

Take a small plate the same size as the top of the container and cut around the brownie to create the lid. 

Press the brownie lid on top of the ice cream and press down well against the edges of the brownie lining to ensure no ice cream can escape! We will now call this the Alaska! 

Freeze for at least 5 hours or overnight in a very cold freezer. I turned up the cool factor in our freezer to high. 

When really frozen hard. Remove the Alaska from the fridge.  Carefully trim off the top off the frozen brownie so it will sit flat in your Legacy Pan. 

Slide a sharp knife around the edge of the tinfoil to loosen. Remove tinfoil. 

Return Alaska to the freezer till ready to anoint with meringue. 

Heat oven to 220 Celsius. 

To make the meringue, whip egg whites till soft then slowly add sugar 1 T at a time. Web all the sugar is incorporated, whip on high speed for 3 minutes until it holds really glossy, stiff peaks., If you rub a little between your fingers you should feel no sugar granules.

Fold in the vanilla essence. 

And now you will work at speed! 

Place 4 T meringue in a blob in the centre of your cold and lightly buttered Legacy pan. 

Nestle the frozen Alaska on top of this and press down gently so it sticks to the pan.

Swiftly, using a large spatula, evenly cover the Alaska in meringue. Then using a fork or smaller spatula create decorative swoops and swirls.  Get your creativity on! 

Bake for 10 minutes or until golden brown all over. 


In the last minute of baking the Alaska, heat the spirit of your choice in a small saucepan over a low heat until it is just about to boil. Don’t boil it! This will burn off the alcohol that you need to create flame. 

Remove Alaska from the oven and send it straight to your serving table. 

Make sure your loved ones are gathered to witness the beauty that is about to unfold. 

With a BBQ lighter or long match, light the boiling spirit at the table and pour over the top of the Bomb Alaska. 

Behold the Flames! The drama! 

Scatter with pomegranate jewels, crushed boysenberries and pink peppercorns. 

Slice with a hot wet sharp knife and serve immediately! And have a lovely Valentine's Day. 

*** We served and flambe’d this dish outside so that no curtains caught on fire. If serving inside ensure there is nothing flammable too close. The flames can leap rather high!

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