Killinchy Gold Bombe Alaska

Ingredients

• 3 eggs
• 100g castor sugar
• 100g plain flour sifted
• 2 Tblsp dark cocoa

Method

• Preheat oven 200 degrees
• Whisk with electric beaters the egg and sugar until pale
• Whisk for approximately 6 minutes until the mixture has doubled in size, or the mixture forms a ribbon trail
• Sift the flour and cocoa over the mixture and fold through with a metal spoon
• Turn mixture out onto a lined sandwich tin and bake for 12 minutes
• Cool for 5 minutes, turn out of tin and cover with a dry tea towel until cool
• Cut a circle out the circumference of the top of the basin, so it becomes the base for the ice cream once turned out

Ingredients

• 100ml water
• 360g castor sugar
• 180g egg whites

Method

• Place water and sugar into a clean dry saucepan and place on medium heat.
• Using a candy thermometer allow the sugar syrup to simmer until it reaches 118 degrees
• Place egg whites into the bowl of an electric beater and whisk until soft peaks.
• Once the sugar syrup reaches 118 degrees, remove from heat and slowly drizzle into the egg whites beating while you pour
• Beat for 6-8 minutes until the mixture cools
• Spoon onto the pudding immediately

Ingredients

• 3 cups of frozen raspberries
• ½ cup castor sugar
• 6 gelatine leaves

Method

• Put 3 cups of frozen raspberries onto a baking tray and sprinkle with 1/2 cup castor sugar
• Place in oven at 150 for ten minutes
• Soak 6 gelatine leaves in a bowl of cold water for ten minutes to soften
• Squeeze out excess water and place in separate bowl
• Sieve the raspberries to squeeze out juice. You should get 1/2 - 3/4 cup juice. Stir the softened gelatine leaves through the warm juice until it melts.
• Pour over the ice cream and place in fridge to firm up before you fill the pudding bowl with the remainder of ice cream.

To assemble

• Line a pudding bowl with cling wrap
• Pull the ice cream from the freezer and allow to melt slightly
• Pour 3/4 of the ice cream into at the basin and place in freezer for 4 hours
• Remove and pour jelly onto the frozen cream and return to freezer for 30 minutes
• Remove from freezer and pour remaining ice cream onto top of jelly. Return to freezer for 4 hours
• Remove from freezer and place circle of sponge onto platter
• Invert ice cream onto sponge and cover ice cream with sponge
• Cover mound with meringue 
• Burn the meringue tips with a burner or place under a grill for 3-4 minutes until tips of meringue darken
• Serve immediately