Choc Cherry Bombe Alaska Recipe

Wow your family and friends with this magnificent choc cherry bombe alaska! It is the perfect dessert combining two favourites, Neopolitan ice-cream and bombe alaska.

The ingredient of Choc Cherry Bombe Alaska Recipe

• 380g pkt unfilled chocolate sponge cakes pack of 2
• 80ml 1 3 cup cherry brandy
• 2 x 2l ctn blue ribbon classic neapolitan ice cream
• 2 teaspoons coconut essence
• red food colouring gel to tint
• 315g 1 1 2 cups caster sugar
• 4 egg whites
• pinch of cream of tartar

The Instruction of choc cherry bombe alaska recipe

• lightly oil a 2l 8 cup pudding basin and line with 3 sheets of plastic wrap allowing the side to overhang
• trim the top of one of the cakes so the cake is 2 5cm thick cut the remaining cake in half crossways see tips stand the cut edge of one piece upright and cut lengthways into 5mm slices line the base and sides of the basin with the thin slices of cake trimming to fit brush the cake with 2 tbs cherry brandy place the lined basin in the freezer until ready to use
• use a large sharp knife to cut the ice cream into separate colours and place each colour in separate bowls return the chocolate and strawberry to the freezer
• place half the vanilla ice cream in a separate bowl save the remaining vanilla ice cream for another use and set aside for 10 minutes to soften slightly stir in the coconut essence remove the basin from the freezer and spoon the ice cream into the base smooth the surface place in the freezer for 2 hours or until firm
• place two thirds strawberry ice cream save the remaining ice cream for another use into a separate bowl and set aside for 15 20 minutes to soften slightly stir in the remaining 2 tbs cherry brandy spoon into the basin and smooth the surface place in the freezer for 2 hours or until firm
• set aside all the chocolate ice cream for 15 20 minutes to soften slightly spoon into the basin and smooth the surface place the 2 5cm cake disc on top and press down slightly to secure cover with the overhanging plastic wrap and place in the freezer for 6 hours or overnight until firm
• invert the cake onto a plate and remove the plastic wrap return to the freezer
• for the italian meringue stir the sugar and 60ml 1 4 cup water in a saucepan over low heat until the sugar dissolves brushing the side of the pan with a wet pastry brush cook over medium high heat without stirring for 3 4 minutes or until the syrup reaches 115u00b0c soft ball stage on a cooku2019s thermometer while the syrup continues to cook use an electric mixer with a whisk attachment to whisk the egg whites and cream of tartar until soft peaks form when the syrup reaches 121c hard ball stage slowly pour it into the egg white mixture whisk on high speed until mixture cools
• spread a thin layer of meringue over the outside of the bombe carefully stand two piping bags fitted with a 1cm star nozzle upright in separate tall glasses use a small paintbrush to very lightly paint 3 even stripes of red food colouring into the length of each bag divide the remaining meringue mixture into the piping bags pipe small peaks onto the bombe use a blowtorch to caramelise the meringue place in the freezer until required serve within 2 3 days use a hot knife to cut into slices to serve

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