Bombe Alaska’s are such a theatrical dessert. Combining our tangy Blood Orange and Dark Chocolate not only provides a visually spectacular element to the dessert but also cuts through the soft and fluffy casing of meringue.

Serves: 1

Preparation:  50 minutes

Cooking: 10 minutes

Difficulty: 5/5

Recipe provided by Duy Huynh.

INGREDIENTS:

  • 180gms of sugar
  • 100ml of water
  • 3 Large Eggs
  • Handful of mint leaves removed from the stem
  • 3 Scoops of Gelista Blood Orange & Dark Chocolate gelati
  • 3 Chocolate ripple cookies
  • 15ml of vodka or brandy

 

METHOD:

  1. Lay flat a piece of plastic wrap and put three scoops of Gelista Blood Orange and Dark Chocolate gelati into the centre.
  2. Wrap the Gelati with the plastic wrap to form a ball shape and place into the freezer.
  3. Add mint leaves and water together in a blender.
  4. Add blended mix and sugar into saucepan, bring to boil then put on medium heat for 4 minutes.
  5. Separate egg whites and use electric beater to beat the eggs until soft peaks begin to form.
  6. With the egg beater still going slowly pour the mint and sugar syrup.
  7. Preheat oven to 200°C.
  8. Continue beating mixture until it becomes a thick, glossy & firm meringue.
  9. Roughly hand crush chocolate cookies and put them onto a plate to form a 1cm thick base for the Bombe Alaska. It should be chunky bits as opposed to a powder.
  10. Remove the gelati from freezer, unwrap and place onto the cookie base. Flatten the gelati slightly onto the cookie base.
  11. Fill piping bag with the meringue and pipe the entire dessert from the bottom to top ensuring complete coverage.
  12. Place the whole dessert in the oven for 10 minutes.
  13. Remove from oven and allow plate to cool for 5 minutes.
  14. Mildly heat vodka or brandy in a jug. Ignite with a match and pour over the Bombe Alaska.
  15. Enjoy!

 

 

RELATED PRODUCTS:

570ml Gelista Blood Orange and Dark Chocolate gelati

Blood Orange & Dark Chocolate