Bombe Alaska Recipe

• 1 x chocolate sponge base
• 1 lt vanilla ice-cream
• 120 ml egg white, (from 4 large Large eggs)
• 60 ml water
• 150 gm sugar
• 1 pch , cream of tartar

1. With a sharp knife cut sponge base into a circle, using rim of a one litre pudding basin as a guide.
2. Pack ice-cream into the pudding basin lined with plastic wrap, allowing sufficient left over wrap to use as a handle to get the ice-cream out later.
3. Place into the freezer.
4. Into a saucepan, preferably non-stick, add in water and sugar and heat to a soft boil stage, 116c (use a sugar thermometer to check temperature).
5. NOTE: Soft boil stage is when a droplet put into cool water has a soft but hard consistency.
6. Beat the egg whites in a copper or possibly stainless steel bowl (not plastic), adding a little cream of tartar.
7. Whisk till soft, but hard peaks form.
8. Pour the sugar syrup into the meringue mix, beating all the time, till it cools.
9. (This may be done over iced water to speed up the process).
10. Unmould ice-cream onto the sponge base, quickly spoon on the cool meringue mix over the ice-cream and sponge, making sure the ice-cream and sponge are completely covered.
11. Immediately, place in a pre-heated warm oven at (200c - 230c) and bake for 5-6 min, till meringue is golden.

chocolate sponge base, vanilla icecream, egg white, water, sugar, cream of tartar

Taken from cookeatshare.com/recipes/bombe-alaska-88945 (may not work)