BOMBE ALASKA
PREP TIME 45 MINS
COOK TIME 40 MINS
CHILLING TIME 6 HOURS
SERVES 12
• 1 tub (1 litre) Killinchy Gold dulce de leche ice cream, softened
• 1 bar (80g) BluesBros blueberry chocolate, in chunks
• 1 tub (1 litre) Killinchy Gold chocolate hazelnut ice cream, softened
HONEY-ROASTED HAZELNUTS
• 1 cup FreshLife blanched hazelnuts
• 1 tbsp liquid honey
• ½ tsp cinnamon
• 1 tsp orange zest, finely grated
ALMOND FLOUR CAKE BASE
• 100g unsalted butter, softened
• 100g brown sugar
• 1 tsp vanilla extract
• 3 eggs
• 1 tbsp grated orange zest
• ½ tsp salt
• 200g FreshLife gluten-free almond flour
• 2 tsp baking powder
MERINGUE
• 300g caster sugar
• 150g egg whites
EQUIPMENT
• A blow torch
• Kenwood Titanium Chef Patissier XL mixer
1 To make the honey-roasted hazelnuts, heat oven to 170°C. Line a baking tray with baking paper. Toss all the ingredients together on prepared tray. Bake until lightly toasted – about 5-7 minutes. Loosen the hazelnuts and let cool.
2 Line a 20cm (or smaller) diameter 2-litre capacity pudding basin or bowl with 3 sheets of plastic wrap.
3 Add dulce de leche ice cream to your mixer. Add in chopped blueberry chocolate. Spoon into your prepared pudding bowl and smooth over the top. Add chocolate hazelnut ice cream to your mixer and mix in honey-roasted hazelnuts. Spoon into the pudding bowl (on top of ice cream), smooth over the top. Freeze for 6 hours or until firm.
4 To make the almond flour cake base, heat oven to 180°C. Line a 20cm round cake tin. Place butter, sugar and vanilla in the Kenwood standalone mixer bowl. Beat until pale and creamy. Add eggs, one at a time, while the mixer is running. Add orange zest and salt, then almond flour and baking powder. Combine well. Pour in prepared tin and bake for 25 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely.
5 To make the meringue, heat oven to 200°C. Line a deep roasting dish with baking paper. Pour in the caster sugar and heat in the oven for about 7 minutes.
6 Pour the (weighed) egg whites into a mixer and whisk slowly, allowing small bubbles to form, then increase the speed until the egg forms stiff peaks.
7 Take sugar from the oven. With mixer on full speed, slowly add hot sugar into the stiff egg whites, adding 1 tablespoon at a time, making sure mixture comes back up to stiff peaks after each spoonful of sugar. Continue to whisk at full speed until the mixture is stiff and glossy (you shouldn’t be able to feel the texture of the sugar between your fingers) – about 5-7 minutes.
8 To assemble the Bombe Alaska, place cake on serving plate. Invert ice cream heap onto cake. Remove plastic wrap. Trim cake to the size of the ice cream heap if needed. Spread with meringue to cover the ice cream and cake completely. In front of guests, blow-torch the Bombe Alaska. Enjoy the delicious extravagance!