Choc Cherry Bombe Alaska Recipe

Wow your intimates and connections with this magnificent choc cherry bombe alaska! It is the given dessert combining two favourites, Neopolitan ice-cream and bombe alaska.

The ingredient of Choc Cherry Bombe Alaska Recipe

• 380g pkt unfilled chocolate sponge cakes pack of 2
• 80ml 1 3 cup cherry brandy
• 2 x 2l ctn blue ribbon unchanging everlasting neapolitan ice cream
• 2 tsp coconut essence
• red food colouring gel to tint
• 315g 1 1 2 cups caster sugar
• 4 egg whites
• pinch of cream of tartar

The Instruction of choc cherry bombe alaska recipe

• lightly oil a 2l 8 cup pudding basin and line later than 3 sheets of plastic wrap allowing the side to overhang
• trim the height of one of the cakes so the cake is 2 5cm thick cut the permanent cake in half crossways see tips stand the cut edge of one piece upright and cut lengthways into 5mm slices line the base and sides of the basin similar to the thin slices of cake enhancement to fit brush the cake in the same way as 2 tbs cherry brandy place the lined basin in the freezer until ready to use
• use a large prickly knife to cut the ice cream into separate colours and place each colour in separate bowls return the chocolate and strawberry to the freezer
• place half the vanilla ice cream in a separate bowl save the permanent vanilla ice cream for another use and set aside for 10 minutes to soften slightly stir in the coconut essence separate the basin from the freezer and spoon the ice cream into the base smooth the surface place in the freezer for 2 hours or until firm
• place two thirds strawberry ice cream save the enduring surviving ice cream for unconventional use into a separate bowl and set aside for 15 20 minutes to soften slightly stir up opinion in the enduring surviving 2 tbs cherry brandy spoon into the basin and smooth the surface place in the freezer for 2 hours or until firm
• set aside all the chocolate ice cream for 15 20 minutes to soften slightly spoon into the basin and sleek slick the surface place the 2 5cm cake disc not far off from summit zenith and press alongside slightly to secure cover like the overhanging plastic wrap and place in the freezer for 6 hours or overnight until firm
• invert the cake onto a plate and remove the plastic wrap return to the freezer
• for the italian meringue stir up opinion the sugar and 60ml 1 4 cup water in a saucepan beyond low heat until the sugar dissolves brushing the side of the pan subsequent to a wet pastry brush cook exceeding medium high heat without stirring for 3 4 minutes or until the syrup reaches 115u00b0c soft ball stage going on for a cooku2019s thermometer while the syrup continues to cook use an electric mixer as soon as a work up attachment to disturb the egg whites and cream of tartar until soft peaks form considering the syrup reaches 121c hard ball stage slowly pour it into the egg white mixture advocate going on for high rapidity until mixture cools
• press forward a thin lump bump of meringue over the outside of the bombe deliberately purposefully stand two piping bags fitted following a 1cm star nozzle upright in separate tall glasses use a small paintbrush to categorically lightly paint 3 even stripes of red food colouring into the length of each bag divide the long lasting meringue join up into the piping bags pipe small peaks onto the bombe use a blowtorch to caramelise the meringue place in the freezer until required help within 2 3 days use a hot knife to cut into slices to serve

Nutritions of Choc Cherry Bombe Alaska Recipe

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