The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/25925/giant-cherry-bombe-alaska

LifestyleFOOD.com.au

Try this wonderful Bombe Alaska recipe by The Great Australian Bake Off Contestant James.

Ingredients

  • Dark chocolate Ice cream

  • 150g 70% dark chocolate

  • 300ml full cream milk

  • 85g caster sugar

  • 3 eggs

  • 300ml thickened cream

  • Sour cherry ice cream

  • 300ml jar pitted Morello cherries

  • 100g caster sugar

  • 2tsp citric acid

  • 300ml full cream milk

  • 85g caster sugar

  • 3 eggs

  • 300ml thickened cream

  • Sponge cake

  • 6 eggs

  • 2/3 cup caster sugar

  • 1/3 cup cornflour

  • ½ cup plain flour

  • 1/3 cup self-raising flour

  • Meringue

  • 1 cup caster sugar

  • ½ cup water

  • Red food gel

  • 4 egg whites

  • 1 lemon

Method

  • 1.

    For the cherry Ice cream, cook down cherries and caster sugar to a thick syrup consistency, add citric acid. Add milk to the cherry syrup and heat until almost simmering. Beat eggs and sugar. Add a little of the milk mixture and beat quickly. Pour the egg/sugar mix into the milk and bring almost to simmer, allow to cool. Whip cream to very thick consistency. Add cooled milk mix. Churn in ice cream bowl. Freeze in bowl.

  • 2.

    For the chocolate ice cream, chop chocolate and heat in pot with milk till chocolate is melted. Beat eggs and sugar. Add a little of the milk mixture and beat quickly. Pour the egg/sugar mix into the milk and bring almost to simmer, allow to cool. Whip cream to very thick consistency

  • 3.

    Add cooled milk mix. Churn in ice cream bowl. Freeze in bowl.

  • 4.

    For the sponge, beat eggs and caster sugar until thick and light. Sift in flours and fold. Bake. Cut to shape.

  • 5.

    For the meringue, heat sugar and water in saucepan until 120°C, add red food colour. Beat egg whites and lemon juice in mixer to soft peaks. Slowly pour in the sugar syrup and beat till thick

  • 6.

    To assemble, cut ice cream into quarters. Assemble 2 of each flavour into check pattern. Place on top of sponge. Coat in meringue. Blowtorch to set outside – do not burn.

Nutritional information

Nutritional analysis per serving (22 servings)

  • Energy 324kj
  • Fat Total 15g
  • Saturated Fat 8g
  • Protein 6g
  • Carbohydrate 42g
  • Sugar 33g
  • Sodium 65mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

This recipe has not been edited or tested by the Bake Off Food Department

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