Dayna Hoskin really knows how to bake up a storm.
~Best Recipes

Grilled Peach and White Chocolate Bombe Alaska


This recipe REALLY tested my patience, but after figuring out the fine details of, mainly, the meringue, I am amazed at how easy this dessert actually is! It's one that I've long admired in restaurants, it always seemed impossible to replicate at home, and after my first three events, I thought perhaps it was, but after making a few small changes to my method, here we have it.

MY TOP TIPS TO MASTER THIS BAKE 
#1 Strapped for time, grab yourself pre-made sponge cake and custard from the supermarket.

#2 
 For the sake of keeping your sponge soft and fluffy, a soft silicone spatula used in soft folding motions is the best way to use to minimise the amount of volume you lose while mixing your egg whites into your batter. If you don't have a silicone spatula, using the whisk in gentle sweeping motions is the next best thing!

#3 Tin preparation for a sponge is slightly different to that for other cakes. You want to grease only the base of your cake tin, and then place a circle of parchment paper on top. The butter under the parchment paper will hold it in place and prevent it from slipping when you pour in your batter, and the exposed sides will allow your sponge cake to slightly grip the tin and climb up it, maximising the rise. 

#4 To get maximum volume out of your eggs, use room temperature egg whites and ensure there is no yolk mixed in with them, and that your beaters and bowl are clean and dry. Even a drop of water or oil can make a huge difference in the amount of volume you get out of your eggs.

#5 Choose your ice-cream mould wisely. I had been using a ramekin of which has really harsh 'corners' and verticle sides. This made it harder for the meringue to hold on to the ice-cream and lead to it slipping off. Use a bowl so that your sides are sloped and there is no aggressive corners.

#5.5 In saying all that, i
f your meringue is perfect, it should be able to hold onto a ramekin ice-cream mould, however using the bowl just allows a little room for error with the meringue in you're not 100% confident in it's 'stickability'

#6 When cutting your meringue, ensure you use a hot knife. You can run it under hot water, the open flame of a gas cooktop or even a zippo lighter. A hot blade will cut throught he meringue and the ice-cream effortlessly so that you can serve a neat piece of Bombe Alaska. 





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Yield: 4
Author:

Grilled Peach and White Chocolate Bombe Alaska

prep time: 3 hourcook time: 20 Mtotal time: 3 H & 20 M
Does anything need to be said about this dish? It's delicious!

ingredients:

Sponge Cake
  • 1/3 cup plain flour
  • pinch of baking powder
  • 2 eggs
  • 1/4 cup caster sugar
  • 25g melted butter.
Swiss Meringue
  • 4 egg whites
  • pinch of cream of tartar
  • 1 cup caster sugar
Ice-Cream
  • 1/2ltr vanilla ice-cream
  • 1/2 cup white chocolate chips
+
  • 1 white peach

instructions:

Sponge Cake
  1. Pre-heat your oven to 180 degrees Celcius
  2. Line a 9-inch baking tin with baking paper and set aside.
  3. Sift 1/3 cup plain flour and 1/4tsp baking powder into a small bowl, then re-sift.
  4. Place 25g butter in a small microwave-safe bowl and microwave for 50 seconds or until just melted.
  5. Place 4 eggs and 1/4 cup caster sugar in a small mixing bowl and mix on high speed with electric beaters until light in colour and almost quadrupled in size.
  6. Sift half the flour mixture into your eggs and fold together gently with a spatula. Sift in the rest of your flour and fold through until well combined.
  7. Add the melted butter to your mixture and gently mix through.
  8. Pour your batter out into your pre-prepared baking tray and place in the oven to bake for 15 minutes or until the top is golden and an inserted skewer is removed clean. Set aside to cool.
Ice-Cream
  1. Scoop vanilla ice cream into a large bowl lined with cling wrap.
  2. Add in 1/2 cup of white chocolate chips and mix thoroughly.
  3. Once mixed, press the ice-cream into the bowl so it fills all air pockets and scoop a small amount of ice-cream out of the centre (where your half a peach will go). Place the bowl in the freezer for 1 - 2 hours or until your ice-cream has re-frozen.
Peaches
  1. Cut your peaches in half, pit them and remove the skin. Place face-down on a lightly oiled griddle pan over medium heat. Cook for 4 - 5 minutes or until grill marks appear of the peach, then flip them and cook for 4 - 5 minutes on the other side. Set aside.
Swiss Meringue
  1. Place 4 eggs whites, 1 cup of caster sugar and a pinch of cream of tartar into a large glass or metal mixing bowl and place over a double boiler. (a medium sized saucepan containing a few inches of boiling water). Whisk by hand until all the sugar has dissolved.
  2. Move your mixing bowl off the double boiler and whisk with electric beaters until your mixture is thick, glossy and holds stiff peaks. This should take around 10 minutes or more depending on the power of your beaters.
Contruction
  1. Retrieve your ice-cream cases from the freezer and set on the benchtop for 5 minutes to soften slightly.
  2. Gently remove your ice-cream mould from the bowl, press half a peach into the hole in the centre of the dome, them flip it (peach side down) onto your pre-prepared sponge cake.
  3. Using a sharp knife and your ice-cream mould as a guide, cut your sponge cake down to size so as it doesn't stick out past your ice-cream dome.
  4. Transfer your Bombe Alaska onto a spare plate or baking tray, and pipe or rusticly 'paint' your meringue mixture onto the outside of your ice-cream. Ensure you cover all the ice-cream and the sponge cake at the bottom, but you can make your layer as thick or as thin as you'd like, and any shape your desire!
Torch Method (the method I used)
  1. Transfer your Bombe Alaska onto your serving plate and gently toast your meringue with a blow torch. Serve right away.
Flambe Method
  1. Place 1/2 a cup alcohol (must be over 80 proof liquor or 40% alcohol) into a saucepan and place over medium heat for 1 - 2 minutes to warm (do not boil).
  2. Move your Bombe Alaskas (if they're not already) into a bowl or onto a plate deep enough that the alcohol for the flambe won't overflow, then place 2 tablespoons of warmed alcohol into a small metal ladle, light with a long match or lighter and pour over your Bombe Alaska. Continue to pour over more alcohol (2tbsp at a time) until you're happy with the level of 'char' on your Bombe Alaska and serve.
Oven Baked Method
  1. Pre-heat your oven to 200 degreed Celsius, place your Bombe Alaska in the oven for 10 - 15 minutes and serve.

NOTES:

EQUIPMENT 
9 inch cake tin 
parchment paper 
electric beaters 
x2 large mixing bowls 
medium saucepan 
whisk 
large bowl 
griddle pan 
sieve 
spatula
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