Matt Moran is celebrating Chiswick's birthday with a yummy bombe alaska!
To make the black berry puree, place the blackberries, sugar and 1 tablespoon of water into a saucepan over a medium heat. Allow mixture to simmer for approximately 20 minutes or until berries have become soft. Once soft remove from heat, place in a blender and blend on high until mixture becomes a smooth puree consistancy. Pass the mixture through a fine sieve to remove seeds. Set aside and allow to cool.
To prepare the ice-cream, bring the milk to the boil in a saucepan, remove from the heat. In a separate bowl, whisk the egg yolks, and sugar then pour in a little of the warmed milk. Stir together, then pour the egg mixture into the remaining milk and cook over low heat, stirring constantly, until the mixture coats the back of a spoon. Strain the liquid into a bowl that is set over iced water, stir in the cream and pour into an ice-cream machine. Churn according to the manufacturer’s instructions. Once churned fold 100g of prepared blackberry puree through the ice cream mixture to provide a ripple effect.
To make the coconut daquoise, preheat the oven to 190°C and line a baking tray with baking paper. Using an electric mixer whisk the egg whites adding the icing sugar a little at a time until soft peaks form, set aside. In a separate bowl mix together almond meal and coconut until well combined. Fold the egg whites through the coconut mix. Pour the mixture into the baking tray and place in the oven for approximately 5 minutes or until golden. Remove from the oven and allow to cool on a wire rack. Once cooled using a 3cm circular cutter, cut out eight rounds.
To prepare the meringue, place the egg whites in a clean dry bowl. Using an electric mixer whisk the egg whites on high. Slowly add the castor sugar and continue to whisk until stiff peaks are formed and the mixture becomes shiny.
Scoop the ice cream into small balls approximately the size of a golf ball and place on top of the daquoise rounds. With a piping bag pipe the meringue around the sponge and ice cream until all fully covered. Using a blow torch cook the outside of the meringue until it is golden.
To serve, place the bombe Alaska on a plate and serve with blackberry puree