Bombe Alaska

(pic : myfoodtrail)

Ingredients :

Ice Cream
1 liter milk
16 egg yolks
225 gr sugar
30 gr pistachio paste (available from cake shop or supermarket)
250 ml cream
Sponge
4 eggs
125 gr caster sugar
100 gr caster sugar
100 gr plain flour, sifted
20 gr butter, melted
Orange Sauce
200 ml freshly squeezed orange juice
25 gr sugar
Meringue
7 egg whites
200 gr caster sugar



How To Make :

You will need an ice-cream machine from this recipe.

1. To prepare the ice-cream, bring the milk to the boil in a saucepan, then remove from the heat. In a bowl, whisk the egg yolks, sugar and pistachio paste, then add a little of the warmed milk. Stir together, then pour into the remaining m,ilk and and cook over low heat, stirring constantly, until mixture coats the back of a spoon. Strain into a bowl set over iced water, stir in the cream and pour into ice-cream machine. Churn according to the manufacturer's instructions.

2. For the sponge, preheat the oven to 190 Celsius degrees and line a baking tray with baking paper. Using an electric mixer, whisk the eggs and sugar until they are pale, then fold in the flour and then the butter. Pour the mixture into the baking tray and bake for about 8 minutes or until golden. Remove from the oven and allow to cool on a wire rack. Using a 3 cm circular cutter, cut out eight rounds.

3. To prepare the orange sauce, combine the orange juice and sugar in a saucepan and simmer until the liquid has reduced by three-quarters.

4. To prepare the meringue, place the egg whites and sugar in an electric mixer and whisk at high speed until the mixture has the texture of shaving cream.

5. Increase oven temperature to 240 Celsius degrees. Scoop ice-cream into balls the size of a gold ball and place on top of the sponge rounds. Coat ice cream and sponge with meringue mixture, then cook in the oven for about 1 minute until meringue is golden. Serve immediately with the orange sauce.

Source : Matt Moran