This delicious take on the Bombe Alaska by The Great Australian Bake Off will tickle your taste buds.
For the hazelnut ice cream Ice cream, basically, the same process as below but make this one first. Add in chocolate when the “custard” is too hot to melt it in there. Freeze for a bit until spreadable, spread in pre-lined shaped bowl and freeze more while making the pumpkin ice cream.
For the pumpkin Ice cream, puree into a sieve to remove excess fluid. Give the cream a quick mix to thicken slightly – set aside into the bowl over the ice bath (in fridge preferably).
In a saucepan, heat up milk in microwave for 1 minute; add in salt. In a separate bowl, whisk the egg reds and sugars. Whisk in the egg reds when the milk is hot and keep mixing, to form your ice cream custard. Keep stirring until it reaches 70-77°C. Place over ice bath to cool it quickly. Add in the pumpkin puree, spices, salt, vanilla, rum and pepper and using a stick blender, mix it all up. Using a stick mixer, give it all a puree to make sure it’s well mixed. Freeze for ½ hour. Fill in the centre of the hazelnut ice cream bowl – freeze for 30 minutes.
Add in cake bottom – wrap in cling and freeze for as long as possible.
For the pumpkin cake, throw it all in a mixing bowl after removing excess water from pumpkin puree – mix, pour into a linked square or rectangle cake tin with 2” sides cake tin and bake on 175°C for 35 minutes until done.
For the meringue, sugar and water in a saucepan – bring up to 117°C. Whisk egg whites until frothy, slow down the mixer a little to avoid 3rd degree burns!! and add in hot sugar syrup while mixer is running, pour in slowly – once combined, turn the mixer back up to full pelt, add in cream of tartar as your stabilizer and let it run until the entire mixture is room temperature. When great stiff peaks form, remove out a little into 2 bowls and colour 1 green and 1 bowl brown. The remainder in the bowl, whisk in orange gel paste until you get the colour you want. Pipe them all into their respective piping bags. Pipe the desired shapes of the brown (stem) and green leaves/twirls onto a prepared baking sheet and dehydrate until set and ready to use.
For the crunchy “pie crust”, melt chocolate, pour over roasted hazel nuts and coco pops – spread on a silpat to set – base of the bomb Alaska. Assembly – turn out Da Bombe onto 8” board. Carve slightly to get desired shape.
To assemble, pipe the orange meringue to the desired shape. Blow torch the pumpkin.
Add on the dried stem, leaf and twirl if it worked. Heat up rum a little in a saucepan, careful not to set it alight, light it up and pour over the bombe and serve. Flaming pumpkins!
This recipe has not been edited or tested by the Bake Off Food Department
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