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Chocolate Raspberry Bombe Alaska

Name: Chocolate Raspberry Bombe Alaska
Prep time: 6 h 30 min
Yield: 10
Ingredients: Raspberry Coulis; 2 Tbsp Chelsea Caster Sugar; 1 Tbsp water; 125g raspberries; Ice-Cream; 450g plain unfilled double sponge; 2L tub vanilla ice-cream, softened; 125g raspberries; Chocolate Sauce; 80g dark chocolate, chopped; 3 tbs cream; 2 tsp Chelsea Soft Brown Sugar; Meringue; 1½ cups Chelsea Caster Sugar; ¼ cup water; 3 egg whites; Pinch cream of tartar

Preparation

6 hours 30 mins

Bake

Difficulty

Hard

Servings

Here's a dessert that is sure to wow! This recipe has not only a choc berry ice-cream filling, it is coated in a torched meringue for a decadent finish.

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Ingredients
Method

Ingredients

Raspberry Coulis
2 Tbsp Chelsea Caster Sugar
1 Tbsp water
125g raspberries

Ice-Cream
450g plain unfilled double sponge
2L tub vanilla ice-cream, softened
125g raspberries

Chocolate Sauce
80g dark chocolate, chopped
3 tbs cream
2 tsp Chelsea Soft Brown Sugar

Meringue
1½ cups Chelsea Caster Sugar
¼ cup water
3 egg whites
Pinch cream of tartar

Chelsea Products in Recipe

Soft Brown Sugar

This popular sugar is used...

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Caster Sugar

The fine crystal of Chelsea...

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Method

For the coulis, combine Chelsea Caster Sugar and water in a small saucepan, bring to the boil, remove from heat and cool. Add raspberries and puree using a handheld blender. Refrigerate until required.

Cut sponge into approx. 1cm thickness and cut a round piece to fit the base of a 2 litre pudding basin or pudding shaped cake tin. Then cut remainder into lengths to fit the insides of tin fitting together snugly. Reserving a round to put on top at the end.

For chocolate sauce, place chocolate, cream and Chelsea Soft Brown Sugar in a microwave proof container and cook in 30 second bursts until melted and smooth.Scoop ice-cream into a large mixing bowl and mix until a smooth consistency. Pour in half of the raspberry coulis and roughly mix in. Spoon some of the ice-cream mixture into pudding basin ⅓ of the way up. Layer with ⅓ of the raspberries and coulis and a half of the chocolate sauce. Repeat layering with another layer of ice-cream, followed with more raspberries, coulis and remaining chocolate. Repeat with ice-cream once more, leaving a small portion just enough to cover raspberries and coulis on final layer. Press the round of sponge onto the ice-cream, cover and freeze for at least 6 hours or overnight

For meringue, place egg whites and cream of tartar in the bowl of an electric mixer, ready to turn on. Place Chelsea Caster Sugar and water in a saucepan and bring to the boil, ensuring sugar has dissolved. Continue boiling until it reaches 115°C (use a candy thermometer). Once this temperature is reached, turn egg whites on and beat until soft peaks have formed.

Once sugar mixture has reached 120°C, remove from heat and with beaters still on, slowly pour sugar syrup into the egg whites in a continuous stream until all has been incorporated. Mixture will become thick and glossy. Continue beating for 10 mins, then cover and refrigerate until required.

For assembly, turn out the ice-cream onto a heat proof serving platter. Spoon meringue mixture all over the sponge in wispy motions to create some texture. Then scorch the meringue using a blow torch. Serve immediately, or freeze until required.