Bombe Alaskas are an impressive way to present gelati. The sweet meringue goes particularly well with a sour flavour of gelati such as Blood Orange and Dark Chocolate. The vanilla sponge pulls all the components together to create a delicious dessert that is second to none.

 

Serves: 1

Preparation: 40 minutes

Difficulty: 4/5

 

INGREDIENTS:

  • ¾ of a cup of sugar
  • ¼ cup of water
  • 60 grams of egg whites
  • 2 teaspoons of cream of tartar
  • 1 sheet of vanilla sponge cake approx 10cm x 10cm
  • 1 jar of Gelista gelati of your choice

 

METHOD:

  1. Beat the eggs with an electric mixer on medium speed. Heat the sugar and water over medium heat.
  2. Heat the sugar syrup to 116 degrees celsius or if you don’t have a candy thermometer, when the sugar dissolves and the mixture is boiling. At this point the egg whites should have soft peaks. OPtional: add food colouirng to the sugar syrup for coloured meringue.
  3. Gently pour the sugar syrup into the mixture whilst the electric mixer is still beating.
  4. Increase the speed of the electric mixer and leave to beat for about 10 minutes or until the bowl is cooled.
  5. Slice the end of the piping bag and slide in the nozzle. Gently spoon the Italian meringue into the piping bag, twist the end and fasten it with a clip.
  6. Cut a circle, 6cm in diameter from the vanilla sponge cake and place it on a heat proof plate.
  7. Place a scoop of your choice of gelati onto the vanilla sponge circle.
  8. Gently pipe the meringue onto the gelati sphere around the out sides ensuring you cover all the exposed areas of gelati.
  9. Using a blowtorch gently burn the edges of the meringue until they are golden brown.
  10. Optional: Top with pieces of fruit or edible flowers.
  11. Enjoy!

 

 

RELATED PRODUCTS:

570ml Gelista gelati

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