Ann Reardon

Bombe Alaska or Baked Alaska Recipe Flambe Dessert

bombe alaska recipe how to cook that

Can you put ice cream in the oven? You can for this bombe alaska recipe. A centre of soft slow cooked strawberries encased in ice cream, resting on light sponge cake, wrapped in italian meringue and baked in the oven until it is just crisp.

strawberry bombe alaska recipe reardon

This recipe makes 4 individual bombe alaska desserts when using 250millilitre (8.45 fluid ounces) serving dishes to mold the ice-cream

Bombe Alaska Ingredients:

half quantity of the sponge cake recipe baked in lined a tray
250g (8.82 ounces) punnet of strawberries
1/2 teaspoon vanilla essence
1L (0.26 gallons) good quality vanilla ice-cream
1 quantity of italian meringue (see ingredients below)
Optional brandy or spirits to flambe

Italian Meringue Recipe
3 large eggs, separated
1 cup or 216g (7.62 ounces) caster sugar
1/4 cup or 63mL (2.13 fluid ounces) water

Seperate the eggs, and put into the bowl of an electric mixer.
Put the sugar and the water in a saucepan and bring to the boil. Add a candy thermometer and leave unstirred
Beat egg whites on high speed until you have stiff peaks, turn off.
Once the sugar syrup reaches 238F (114.44 degrees Celsius) remove it from the heat, turn the beaters back on and pour it in a thin stream into the mixing bowl.
Continue to beat until it is cooled.
If using hand mixers put a bowl of iced water underneath the mixing bowl to speed up the cooling process. When it is cool it will be thick, smooth and glossy.

To assemble make bombe alaska follow the instructions in the video below:

 

bombe alaska flamber how to cook that

by Ann Reardon How To Cook That
2013

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

25 Comments View Comments

  1. what is suvee cooking 2019

    • Hi Michelle, Sous vide is cooking food in a vacuum sealed bag in a temperature controlled water bath

  2. Rating: 5

    Hi Ann can I use a spring back cake tin for Bombay Alaska thanks Lora

    • Hi Lorendana, You could use a spring form pan for the sponge. It wouldn’t be the best tin to use for the finishing the dessert as the Italian meringue may stick to the side of the pan. It doesn’t become firm in the short cooking time.

  3. Hi Ann,

    How long do we bake the sponge cake for since it is half the quantity of the actual recipe? And for the eggs, can I just use 3 eggs or 4? (half of 7 eggs)

    • Hi Claudia, If making the original sponge cake recipe, you would bake it in 2 tins, so doing only one tin will still take around the same amount of time. As you are cooking it in a tray the cooking time may vary depending on the depth of the batter in your tray. It is best to check it using the knife method when the cake is close to being done.

    • G’day Claudia in the trays I always check my cakes after 15 minutes, sometimes they need 5 minutes more. It depends on the oven position

  4. Rating: 4.5

    Hi Ann, how much rum to make flambe bombe without burning it?
    Thanks

  5. Hi Talia, It is best to get yourself a candy thermometer.

  6. Rating: 5

    Hi Ann, I loved the look of the dessert and I would really like to try it out myself. I don’t have a candy thermometer, is there something else I could use or could I just estimate when the sugar syrup is done?

  7. Hello, do u have another way to cook the strawberries? Or won’t the plastic bag melt or release substances ?

    • Hi Lee, It doesn’t really get hot enough to cause any issues. If you are still concerned you can buy a suvee bag or a suvee machine.

  8. What type of pan did you use for the cake.

    • Hi Casey, If you are referring to the baking tray, Ann used one about 26cm x38cm.

  9. Hello, Ann.
    Loved the recipe.
    But I wanted to ask how many portions can you make from these ingredients?

  10. Hello Ann! Would you have a receipt for sea foam candy?
    Thank you!

    • Hi Sonja yes here… https://www.howtocookthat.net/public_html/honeycomb/

    • 2 cps. sugar , 1 cp. Brown sugar, 1/2 cp. water, 1 tbl. white syrup, 1 tsp. vanilla, 2 egg whites Mix sugars,water, and syrup in saucepan, cook on medium heat,stirring until it comes to a boil. Cook until it reaches hard ball stage,250 degrees,add vanilla. Beat egg whites until stiff peaks form,slowly pour in syrup mixture continuing beating until they are stiff enough to dip by the teaspoonfuls. Dip out by the teaspoon and drop onto wax paper,let stand until firm

  11. can you pretty please make the perfect cookies

    • added to the request list

  12. Hi Ann, can I use cookies instead of a sponge cake?

    • yes you could but the ice cream may make them soggy

  13. Hi Ann,can you make a baked cheesecake ?

  14. Hi Ann, how many eggs should I use?

    • Hi J you need three large eggs for the italian meringue plus eggs for the sponge cake

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