Ep 9 Thalia and Bianca: Bombe Alaska
Prep: 45 mins
Cook: 1 hour (+2 hours freezing)
White Chocolate Cream
- 200g raspberries
- 55g (1/4 cup) caster sugar, plus extra 150g (2/3 cup)
- 1 tbs vodka
- 500ml (2 cups) pure cream
- 250ml (1 cup) milk
- 5 egg yolks
- 150g finely chopped white chocolate
- Melted butter, to grease
- 330g (1 and 1/2 cups) brown sugar
- 150g butter, chopped
- 1/2 tsp bicarbonate of soda
- 2 tbs cocoa powder
- 225g (1 and 1/2 cups) self-raising flour
- 2 eggs
- 1 tbs vanilla extract
- 220g (1 cup) caster sugar
- 2 egg whites
- To make ice-cream, line a 16cm x 26cm cake pan with plastic wrap, extending over edges by 20cm. Stir raspberries, sugar and vodka in a small saucepan over low heat for 3 minutes or until sugar dissolves and raspberries break down. Strain through a fine sieve into a bowl, pushing mixture through with the back of a spoon. Discard solids. Refrigerate raspberry syrup until cold.
- Place milk and cream in a saucepan and bring almost to the boil. Whisk egg yolks, sugar and a pinch of salt in a bowl until well combined, then whisking continuously, gradually add hot milk mixture to yolk mixture and whisk gently to combine. Transfer to a clean saucepan over medium heat and stir continuously with a wooden spoon until mixture is thick enough to coat the back of the spoon; don’t boil mixture. Stir in chocolate, then strain through a fine sieve into a bowl. Place in a sink one-third full with iced water and cool, stirring occasionally, for 15 minutes. Cover with plastic wrap and refrigerate for 45 minutes. Churn in an ice-cream maker until frozen. Transfer to an airtight container and Stir through reserved raspberry syrup. Freeze for 2 hours or until very firm.
- Line an oven tray with baking paper. Once frozen, pull ice-cream from tin. Using a 7cm-round cutter, cut out 6 rounds from ice-cream. Place rounds on prepared tray and return to freezer. Reserve remaining ice-cream for another time.
- To make cake, preheat oven to 180C. Grease a 16cm x 26cm cake pan with melted butter. Line base and two long sides with baking paper, extending 4cm over edges. Stir sugar, butter, bicarb, cocoa powder and 250ml (1 cup) water in a large saucepan over low heat until sugar dissolves. Bring to a boil, then simmer for 2 minutes or until mixture doubles in size. Pour into a large bowl and set aside for 20 minutes to cool. Add remaining ingredients and beat with an electric mixer (on medium speed) for 2 minutes or until smooth and combined. Pour into prepared pan.
- Bake for 30 minutes or until a skewer comes out clean when inserted into the centre. Cool cake in pan for 15 minutes, then transfer to a wire rack to cool completely. Using an 8cm-round cutter, cut out 6 rounds from cake. Top cake rounds with ice-cream rounds and return to freezer.
- To make meringue, stir sugar and 125ml (½ cup) water in a small saucepan over medium heat for 3 minutes or until sugar dissolves. Simmer for 6 minutes or until temperature reaches 118C when tested with a thermometer.
- Using an electric mixer, beat egg whites (on medium-high speed) until soft peaks form. Reduce speed to medium, then slowly add sugar syrup, beating for a further 10 minutes or until thick and glossy and mixture has cooled down to room temperature.
- Drizzle remaining raspberry syrup on each serving plate and top with ice-cream topped cake. Cover each with meringue, then using a blowtorch, lightly brown meringue to serve.
- Though the blowtorch is the best way to brown the meringue, if you don’t own a blowtorch, brown them in your oven on its hottest setting for 1 minute.
- For a quick version of this dessert, use store bought ice-cream and cake.
- Try brushing cake rounds with a liqueur, port or sherry before topping with ice-cream.