Bombe Alaska

By Matthew Kemp - Restaurant Balzac

Italienne Meringue

Part 1

Ingredients

A

· 240g castor sugar

· 80g water

· 120g egg whites

Method

n Place A in a heavy based saucepan and put over a moderate heat.

n Cook until 121 degrees Celsius. Remove and allow to cool for 1 minute.

n Whilst cooling whisk the egg whites in an electric mixer to soft peak consistency.

n Lower the speed to no.1 and carefully and slowly drizzle the molten sugar into the egg whites. Increase speed to no.5 and whisk until meringue is cool.

Mango Ice Cream

Part 2

Ingredients

· 250ml mango puree (passed through fine sieve)

· 140g castor sugar

· 20ml lemon juice

· 250ml cream (45%)

Method

n Place puree, castor sugar and lemon juice into a bowl and whisk until sugar is dissolved.

n Add cream gently stirring.

n Churn in an Ice Cream Machine according to manufacturers instructions.

Margherita Sorbet

Part 3

Ingredients

A

· 260ml water

· 100g castor sugar

· 60ml liquid glucose

B

· 50ml tequila (Patron Silver)

· 70ml lime juice

Method

n Place all of A into a heavy based pot. Place over a moderate heat. Bring to the boil. Remove and cool.

n Add B to the cooled syrup, mixing well

n Churn in Ice Cream Machine according to Manufacturers instructions.

Bombe Alaska

Serves 8

Ingredients

· mango ice cream

· margherita sorbet

· italienne meringue

· 8 x vanilla sponge discs – 70mm diameter and 5mm thick

· 8 x ramekins – 80 to 100ml capacity

· Selection of fruit – Bethonga pineapple, passionfruit, lychee, rockmelon, achacha

· Micro herbs to garnish – baby coriander and lemon balm

Method

Previous Day

n Place ramekins on the bench and ½ fill with the mango ice cream then the margharita sorbet topping with sponge discs pressing firmly down. Place in freezer.

Day of Enjoyment

n Remove Bombe interiors from the freezer, run a knife around the inside to remove from ramekin

n Place on a square of parchment paper. About 10cm squared. Place in freezer.

n Now make meringue

n Remove one interior at a time and cover with meringue using a palette knife and back of spoon and allow your creative juices to flow with swirls and spikes of meringue. Return to the freezer

n To finish set an oven to 200 degrees celcius. Place bombes on baking tray, place in oven for 3-4 minutes. Remove and place in the centre of your plates.

n I find it is best now to run over with a gas gun to get an even colour

n Garnish with your prepared fruit and finish with herbs.

n For leftover ice cream and sorbet give the kids the mango and we get the sorbet in a martini glass topped with another shot of tequila and soda water.