Consuming Passions - Worldwide Events Managers

Bombe Alaska

Serves: 6

Notes

Inspired by Gail & Kevin Donovan, of Donovans in St Kilda, Melbourne.

Ingredients

• 1 chocolate sponge base
• 1L vanilla ice-cream

Italian Meringue:

• 120ml egg whites (from 4 large eggs)
• 60ml water
• 150g sugar
• Pinch, cream of tartar

Method

With a sharp knife cut sponge base into a circle, using rim of a one litre pudding basin as a guide. Pack ice-cream into the pudding basin lined with plastic wrap, allowing enough left over wrap to use as a handle to get the ice-cream out later. Place into the freezer. Into a saucepan, preferably non-stick, add water and sugar and heat to a soft boil stage, 116°C. (use a sugar thermometer to check temperature)

Note: Soft boil stage is when a droplet put into cold water has a soft but firm consistency.

Beat the egg whites in a copper or stainless steel bowl (not plastic), adding a little cream of tartar. Whisk until soft, but firm peaks form. Pour the sugar syrup into the meringue mixture, beating all the time, until it cools. (This may be done over iced water to speed up the process) Unmould ice-cream onto the sponge base, quickly spoon on the cold meringue mixture over the ice-cream and sponge, making sure the ice-cream and sponge are completely covered. Immediately, place in a pre-heated hot oven at (200°C -230°C) and bake for 5-6 minutes, until meringue is golden brown. Stick with sparklers and light them…