This recipe is from Episode 13 of Good Chef Bad Chef Series 3
Put sugar and glucose into a saucepan and mix with just enough water to wet all the sugar not dissolve it. Put on high heat.
Brush the sides of the pan with a pastry brush & cold water, so that no sugar catches the sides.
When the sugar reaches 118°C start to whisk the egg whites.
When the sugar reaches 121°C and egg whites are at soft peaks, pour the sugar down the side of the mixing bowl. Whisk for 15 to 16 min. Put into a piping bag and refrigerate.
Line bowl with baking paper. Slice Swiss roll and place in bottom of bowl. Fill with your favourite ice ream and cover top with Swiss roll. Put in freezer to set.
Remove piping and Swiss roll/ice cream mix from freezer. Remove from bowl and cover with Bombe Alaska. Using a blow torch, make Bombe Alaska golden brown. Serve.
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