This amazing Bombe Alaska will be the show stopper at any gathering.
For the coconut cake, preheat oven to 180°C. Grease and line a 6” spring form pan. Spread out coconut on a baking tray and place in the oven. Toast until golden and set aside to cool. Beat butter and sugar until light and fluffy. Add egg and mix well. Mix in flour and milk and beat until combined. Fold in toasted coconut and place mixture into the prepared pan and bake for 12-15 minutes or until a skewer inserted into the cake comes out clean.
For the lime and coconut ice cream, bring the coconut milk and caster sugar to a simmer over medium heat and stir until dissolved. Remove from heat. Beat the egg yolks until smooth. Slowly add tiny bits of the hot coconut milk mixture, whisking constantly, until completely incorporated and smooth. Add salt. Return to pan and simmer for an additional 2-3 minutes or until slightly thickened. Zest all limes and juice Bloom gelatin in cold water. Add juice and sugar to a small saucepan over a low heat to dissolve the sugar, stir in bloomed gelatin and once incorporated chill the mix. Churn the coconut mixture. Add lime zest to the lime juice mixture and pour into the churning coconut mix. Reserve ¾ cup of your ice cream and pour the remaining mixture into a dolly varden tin lined with glad wrap. Take a small fondant rolling pin (or anything that is a small cylindrical shape) and push it down into the centre of the ice cream mix. This will make a void to add your raspberry ice cream so that it looks like lava in the centre of your volcano. Freeze.
For the raspberry ice cream, place the raspberries and sugar in a saucepan over medium heat. Cook until the raspberries have broken down and the sugar is dissolved. Bloom in the gelatin sheets in cold water. Strain the mixture to remove the seeds. Add the gelatin while the mixture is still warm and stir to dissolve. Chill.
Take about ¾ cup of your coconut ice cream mixture and fold through the raspberry mix.
Lay out a sheet of foil and place a sheet of baking paper over the top. Spoon out your raspberry ice cream mixture onto the sheet and roll into a log shape. Freeze.
For the meringue, whisk the egg whites and sugar over a pan of simmering water until the mixture reaches 115°C. Pour mix into an electric mixer with a whisk attachment. Whisk until glossy and peaks are very firm. Take some of the meringue and colour red and a smaller amount to colour a variety of different greens. Place the different mixtures into piping bags.
To assemble; Remove the rolling pin from the coconut ice cream mix. Unwrap the raspberry ice cream and push the frozen cylinder into the void in the coconut ice cream. Place the coconut cake on your serving plate. Place the frozen ice cream on top. Place a small metal bowl on the very top of the ice cream (this will hold alcohol so you can flame the top of your volcano, you can omit this if you prefer.) Pipe white meringue in the shape of a volcano, make sure you come up and around the metal bowl on top to hide it. Pipe on lava with the red meringue. Pipe grass and plants around the base of the volcano with the greens. Toast the meringue with a blowtorch (I avoid toasting the coloured meringue and just concentrate on toasting the white meringue so that it turns brown and looks like a volcano) Finish with toy palm trees to give a real kitschy retro feel. Pour alcohol into the metal bowl, light it up and enjoy!
Nutritional analysis per serving (18 servings)
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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This recipe has not been edited or tested by the Bake Off Food Department
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