Try this fresh twist on the Bombe Alaska... it's sure to hit the spot!
Place 4 stainless steel mixing bowls and a medium sized bowl into the freezer to chill.
For the raspberry puree, thaw the frozen raspberries. Place into a food processor and process until smooth. Set aside.
For the raspberry sorbet, heat water in a double boiler over a medium heat. In a separate mixing bowl, combine the sugars and stabilizer. Once the water is heated to 40°C, add the powders and whisk to combine. Whisking constantly, bring the mixture up to 65°C. Once heated, transfer the mixture to a chilled stainless steel mixing bowl and place in an ice bath. Chill the mixture to 40°C. Once chilled, cover with foil and place the mixture into the freezer. Stir the mixture occasionally (every 10 mins) to cool the mixture to 4°C. Add the raspberry puree and blend using a stick blender. Place the mixture back in the fridge to chill and age (2 hours). Once chilled, blend the mixture again using the stick blender. Place the mixture into an ice cream churning bowl and churn. Add 3 tablespoons of cocoa nibs while churning to mix through. Churn the mixture until it reaches -4°C transfer to a clean chilled stainless steel mixing bowl cover tightly with cling film and place in the freezer until needed.
For the apple compote, place chopped apples, sugar and water into a saucepan. Cover and cook the mixture over a medium for 15-20 minutes until apples are soft and translucent. Take the mixture off the heat and use a stick blender to blend the mixture smooth. Place in the fridge until needed.
For the apple gelato, in a double boiler over a medium heat, heat the milk, cream, vanilla bean, cinnamon and star anise. In a separate mixing bowl, combine the sugars, milk powder and stabilizer. Once the milk mixture is heated to 40°C, add the powders and whisk to combine. Whisking constantly, bring the mixture up to 65°C. Keep whisking and maintain the 65°C temperature for 30 minutes. Once heated, transfer the mixture to a chilled stainless steel mixing bowl and place in an ice bath. Add the apple compote and mix through. Chill the mixture to 40°C. Once chilled, cover with foil and place the mixture into the freezer. Stir the mixture occasionally (every 10 minutes) to cool the mixture to 4°C. Remove the cinnamon stick, vanilla bean and star anise. Blend the mixture using a stick blender. Place the mixture into an ice cream churning bowl and churn. Churn the mixture until it reaches -4°C, transfer to a clean chilled stainless steel mixing bowl cover tightly with cling film and place in the freezer until needed.
For the Yuzu genoise, preheat the oven to 180°C. Put oven rack in middle position and preheat oven to 180°C. Grease a 9-inch springform cake pan and line bottom and sides of the pan with baking paper. Combine the eggs and sugar in a mixing bowl. Using a hand whisk, beat the mixture over a double broiler until the mixture reaches 40°C. Transfer the egg mixture to a stand mixer fitted with a whisk. Whisk the mixture until the mixture has cooled and doubled in volume. Add the sifted flour and the yuzu and fold through until combined. Pour the batter into the cake pan, spread and smooth the batter evenly. Bake for 15 minutes or until skewer inserted in center comes out clean. Cool cake in pan on a rack 5 minutes, then turn out onto a cake rack and cool completely.
For the Italian meringue, place 250g of the sugar and 100ml of water into a small saucepan. On a low heat, whisk sugar and water together until sugar has dissolved. Once dissolved, increase to a high heat and place a candy thermometer into the syrup. Do not mix the syrup. Boil the mixture until it reaches 121°C. Once the syrup reaches about 100°C, begin whisking the egg whites with a stand mixer. Once egg whites are at soft peaks, still whisking slowly add the remaining 50g of sugar. As soon as the syrup reaches 121°C, still whisking carefully, pour the syrup into the egg whites. Keep whisking until the mixing bowl is comfortable to the touch (takes about 5-7 minutes).
To assemble, line the inside of the medium Pyrex bowl with cling film. Spoon 2-3 cups of the apple gelato. Press a smaller glass bowl into the apple gelato to squeeze the gelato up around the sides of the bowl. Place in the freezer to set the apple gelato in place. Once set, remove the small glass bowl and spoon in the raspberry sorbet. Use an offset palette knife to spread the raspberry sorbet evenly. Place in the freezer to set the raspberry sorbet in place. Once set, place the yuzu génoise round on top of the raspberry sorbet. Place back in the freezer. Turn the assembled bombe Alaska onto a round plate. Using a large offset spatula, spread meringue over the dome of the bombe Alaska; take the time to smooth the meringue to follow the contours of the bombe Alaska. Use a toothpick or small paintbrush to paint on lines of green gel food colouring onto the meringue. Like a watermelon skin pattern.
Use a blow torch to toast the meringue.
This recipe has not been edited or tested by the Bake Off Food Department
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