Many thanks to Good Chef Bad Chef for this recipe.
Recipe by: Adrian Richardson
Preparation: 1 hour
- 300g caster sugar
- 200ml water
- 1 tsp glucose syrup
- 4 egg whites
- 250ml Gelista Strawberries and Creme gelati *
- 250ml Gelista Salted Caramel and Macadamia gelati *
- 250ml Gelista Coconut gelati *
- or the flavours of your choice
- Store-bought sponge cake
- 3 tbsp brandy
- Berry coulis
- Fresh berries
- Line a bowl or bombe alaska mould with cling film. Press one flavour of icecream firmly into the bowl, followed by the other two, ensuring you don’t mix them together. Smooth the top with the back of a spoon, then cover up with the overhanging cling film. Place the bowl in the freezer while you prefer the meringue.
- In a saucepan, add the sugar, water and glucose and bring up to 121°C (use a thermometer) – this should take 3-5 minutes. Once at 121°C and the sugar has dissolved, turn off the heat.
- In a food processor or stand mixter, beat the egg whites to soft peaks, then pour in the sugar syrup with the motor still running. Beat until light and fluffy then pour into a piping bag and place in the fridge.
- Cut out two discs from the sponge cake that are the same size as the top and bottom of the bombe mould you have used. Place the large disc on a serving plate and pour over 2 tbsp of the brandy and let it soak in. Remove the icecream from the clingfilm and place on top of the sponge, then place the smaller disc of spongecake on top and pour over the remaining 1 tbsp brandy. Pipe the meringue over the icecream so it is evenly covered.
- Go over the entire bombe with a blowtorch until it is lightly scorched all over. Scatter fresh berries of your choice around the plate and serve with a berry coulis, if desired.