Bombe Alaska Recipe

1. 1

   With a sharp knife cut sponge base into a circle, using rim of a one litre pudding basin as a guide.

2. 2

   Pack ice-cream into the pudding basin lined with plastic wrap, allowing sufficient left over wrap to use as a handle to get the ice-cream out later.

3. 3

   Place into the freezer.

4. 4

   Into a saucepan, preferably non-stick, add in water and sugar and heat to a soft boil stage, 116c (use a sugar thermometer to check temperature).

5. 5

   NOTE: Soft boil stage is when a droplet put into cool water has a soft but hard consistency.

6. 6

   Beat the egg whites in a copper or possibly stainless steel bowl (not plastic), adding a little cream of tartar.

7. 7

   Whisk till soft, but hard peaks form.

8. 8

   Pour the sugar syrup into the meringue mix, beating all the time, till it cools.

9. 9

   (This may be done over iced water to speed up the process).

10. 10

    Unmould ice-cream onto the sponge base, quickly spoon on the cool meringue mix over the ice-cream and sponge, making sure the ice-cream and sponge are completely covered.

11. 11

    Immediately, place in a pre-heated warm oven at (200c - 230c) and bake for 5-6 min, till meringue is golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.