Whoever watched MasterChef Australia season 3 would have seen me making my very first Bombe Alaska during the pressure test. I obviously enjoyed the challenge a little too much and started deviating from the original Bombe Alaska that we were shown before the challenge. I actually didn’t even think that it could be such a big deal just because I preferred to pipe my meringue rather than smearing all over.
You know what people say, it is hard to teach an old dog new trick, I still prefer to make my Bombe Alaska by piping the meringue over it. So for this Royal Selangor 30-day ‘Get your jelly on’ Challenge, I’ve decided to make the Bombe Alaska again, my way.
Bombe Alaska looks simple from the outside, but it is actually one of the most challenging dessert I’ve ever made. Hidden underneath all the white Italian meringue is actually layer upon layer of sponge cake and ice cream. It takes time to make and definitely needs lots of patience as well.
I’ve kept the flavour more or less the same as the one on MasterChef. I used vanilla ice cream with crushed frozen raspberries. It works like a treat and no need to make a sorbet for it.
Let’s see whether the Bombe Alaska will jiggle?
And make sure you come back each day for a new tit-illating video! Seriously, there are some really good ones that you simply can’t take your eyes off! 😀
BOMBE ALASKA 1 cup vanilla ice cream 2 tbsp frozen raspberry, crushed Sponge cake 4 egg, separated 90g castor sugar 1tsp vanilla paste 60g butter, melted n cooled 1/2cup plain flour 1tsp baking powder 1. Whisk egg yolks, 60g sugar, vanilla paste together until pale and thick. 2. Sift plain flour, baking powder into the mixture, add butter then mix well. 3. Whisk egg white until soft peak, rain the castor sugar into the meringue in batches, whisk the egg white until still and glossy. 4. Fold 1/3 of egg white into the cake mixture and make sure is all incorporated, then add another 1/3 of the meringue and fold gently, and repeat until all meringue are incorporated into the mixture 5. Pour the mixture onto a baking tray lined and greased with baking paper. 6. Bake the cake in oven at 170C for 10-12min. Once finish, set aside on wire rack and let cool. Italian Meringue 4 egg whites pinch of cream of tartar 1 cup sugar 1/2cup water 1. Beat egg white on slow speed until foamy, add cream of tartar and then increase speed and beat until soft peak. 2. Make the sugar syrup, add sugar and water to a saucepan and bring to simmer, do not stir to avoid crystalisation. Let it boil to soft ball stage at around 115C. 3. Now beat the egg white at low speed, dribble the sugar syrup along the side of the mixing bowl into the egg white, make sure it doesnt catch on the wire whisk. 4. Increase speed and whisk the meringue until it is glossy, shiny and stiff. 5. Scoop the meringue into a piping bar and ready to use. Assemble the cake 1. Cut sponge cake into triangles with the height same as the mould. 2. Greased the mould then lined with baking paper, line the sponge cakes around the mould. 3. Fill the mould with vanilla ice cream. Then make a dent in the centre about 1 inch deep then fill it with crushed frozen raspberry. 4. Then seal the ice cream with a round sponge cake (use a round cookie cutter). Transfer to freezer and let it set for at least 2 hours. 5. Take it out of the freezer, carefully take it out of the mould, peel the baking paper off. 6. Pipe the meringue all over. Then burn it with blow torch. Serves immediately.
WIN Royal Selangor Nick Munro Jelly Mould autographed by Billy Law from Masterchef 2011 & a Olympus VG-110 Camera.
If you like my jelly idea/concept for the Royal Selangor 30-day ‘Get your jelly on’ challenge in aid of Breast Cancer Awareness Month, please do support and leave a comment. Any feedback, idea or even share your story is very much appreciated! Each time you leave a comment will automatically enter into the competition to win these fabulous prizes! You can also use the buttons below and share it with the social world! Thank you!
Entries close 30th October, winner will be announced on 31st Oct.