Sam and Jillian: Bombe alaska
Earl Grey Bombe Alaska with A Fiery Twist
1 hour 30 mins (+ freezing)
Cook 50 mins
80ml Grand Marnier liqueur
Earl Grey ice-cream
250ml (1 cup) milk
500ml (2 cups) pouring cream
2 tbs Earl Grey tea leaves
4 egg yolks
110g (¾ cup) caster sugar
Brown butter pound cake
275g unsalted butter
110g (¾ cup) light brown sugar
75g (⅓ cup) caster sugar
4 large eggs
1 tsp pure vanilla extract
2 tbs passionfruit pulp
175g (1¼ cups) plain flour
35g (¼ cup) corn flour
1 tsp baking powder
8 egg whites
220g (1 cup) caster sugar
- To make ice-cream, line one 8-hole (80ml/⅓ cup) muffin pan with plastic wrap, extending over edges. Place milk, cream and tea leaves in a medium saucepan and bring almost to the boil. Stand for 5 minutes, then discard tea leaves.
- Whisk egg yolks and sugar 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.
- 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. Spoon into prepared muffin moulds and freeze for 3 hours or overnight. Remove from pan and discard plastic wrap when ready to use.
- To make cake, preheat oven to 160C. Grease and line the base and sides of a 23cm square cake pan.
- Place butter in a medium saucepan over medium heat until it turns a medium-brown colour and gives off a nutty fragrance. Transfer to a medium bowl, then refrigerate for 2 hours or until cold.
- Using an electric mixer, beat sugars and brown butter until combined. Beat in eggs, one at a time, until thick and creamy. Beat in vanilla extract and passionfruit. Add sifted flours and baking powder. Fold until just combined. Pour mixture into prepared pan.
- Bake for 25 minutes or until golden brown and a skewer comes out clean when inserted. Cool in pan for 10 minutes, then remove from pan and transfer to a cooling rack to cool completely. Using a round cutter, cut eight 6.5cm rounds from sponge.
- To make meringue, whisk egg whites with an electric mixer until soft peaks form. Gradually add sugar, whisking between additions to ensure sugar is fully dissolved, until thick and glossy.
- To assemble, place sponge on serving plates. Top with ice-cream. Cover with meringue, ensuring there are no gaps, then use a blowtorch to lightly brown meringue.
- To flambé, gently warm liqueur in a small saucepan (be careful not to overheat or it will catch on fire). Spoon over alaskas and light.
If you don't have a blowtorch, bake your bombe alaskas in a very hot oven for about 1 minute or until they turn golden brown. Make sure your ice cream is frozen and very firm before going in the oven!