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1
Melt the butter in a skillet and cook over medium heat until it turns dark brown, being careful not to burn it. Place in a bowl and refrigerate for 30 minutes, until it begins to harden.
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2
Preheat the oven to 180 degrees Celsius.
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3
Separately, mix the flour, baking powder, and salt.
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4
Remove the butter from the refrigerator and beat using an electric mixer. Add the 2 sugars until fluffy. Add the egg and the vanilla and continue to beat.
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5
Add the combined flour, baking soda, and salt. Do not overbeat.
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6
Pour into a small, round (16-centimeter diameter), greased and floured baking mold. Bake for 20 to 30 minutes.
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7
Let it cool and unmold.
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8
Heat the sugar and water. Once it reaches 118 C, remove from the stove and pour into a bowl that contains the egg whites.
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9
Beat at high speed until the bowl is cool on the outside. Add flavoring to taste.
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10
Line a tall round mold with plastic wrap. Fill with ice cream.
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11
Cut out a circle of cake of the same diameter as the ice cream mold. Add the bread on top of the ice cream and freeze for 1 day.
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12
Unmold the bread and ice cream. Freeze again.
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13
Cover with a thick layer of the meringue. Freeze for 1 hour.
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14
Preheat the oven to 260 C.
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15
Bake for 3 minutes so the tips of the meringue are golden brown. Serve immediately.
