Ginger Beer Bombe Alaska

Let's Cook

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  Cookie Base

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  Step 1

  Line an 18cm x 27cm baking tray with baking paper

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  Step 2

  Using a food processor, blitz your biscuits into a fine crumb. Add melted butter and condensed milk and pulse to combine. On a lightly floured board, roll or press the mixture into an even layer (approx. 1cm thick).

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  Step 3

  Using a Dariol mould as a template, cut out and place the biscuit circles on your prepared tray. These will form the base of the Bombe Alaska. Refrigerate­­­ for 1 hour.

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  Gelato + Italian Meringue

  (To ensure a successful Bombe, make the Ginger Beer gelato the day before serving. This will allow your gelato to set completely.­ If time is a constraint, reduce the Ginger Beer and mix this into a soft vanilla ice cream, fill your cooled Dariol moulds and re-freeze until firm. Skip to step 6 to complete the Bombe).

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  Step 1

  Pour 375mL of Bundaberg Ginger Beer (1 bottle) into a small saucepan, bring to a simmer, and reduce the liquid to 100g. Set aside and allow the liquid to cool.

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  Step 2

  Mix milk and cream in a medium saucepan. Warm until foam forms around the edges. Remove from heat.

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  Step 3

  Beat egg yolks and sugar until frothy in a large bowl. Gradually pour the warm milk into egg yolks and sugar, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately. Add the reduced Ginger Beer liquid.

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  Step 4

  Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.

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  Step 5

  Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to your cooled Dariol moulds, pushing the mixture down firmly with a spoon to ensure there are no air pockets and flattening it with a knife or spatula. Freeze for 2 hours or until firm.

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  Step 6

  Once the gelato has hardened, briefly place the mould gelato-side up (being sure that no water touches the gelato) in a container of warm water. Remove the mould from the water, turn it upside down, scraping the rim of the mould with a knife to remove the gelato from the mould (if it doesn’t come out repeat this process). Place the moulded gelato on top of the biscuit bases you prepared earlier, then return to the freezer for at least 2-3 hours, or until needed.

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  Step 7

  45 minutes before you are ready to serve, make the Italian meringue. Whisk the sugar, glucose syrup and water together in a saucepan over a high heat until combined. Insert a sugar thermometer and bring the syrup to 248°C (480°F).

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  Step 8

  Meanwhile, put the egg whites, salt and cream of tartar in the bowl of an electric mixer and start whisking the eggs on slow speed. Whisk until the egg whites are frothy and starting to form soft peaks.

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  Step 9

  Increase the speed to high and gradually pour in the sugar syrup, whisking until all the syrup is used. Continue to whisk on high speed for 30 minutes, until the bowl feels cold and the meringue is smooth, glossy and holding stiff peaks. Transfer the meringue to a piping bag with a medium-sized nozzle attached.

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  Step 10

  Remove the hardened bombe from the freezer and immediately pipe the meringue over to cover completely – starting from the biscuit base and going up to the top, being careful not to leave any gaps in between piping’s. (Don’t delay this step as the meringue won’t be smooth if you do). Use a blowtorch to give the meringue a nice, caramelised colour. Serve immediately.