Killinchy Gold Bombe Alaska

 
You can make this easily by using bought jelly and sponge, which takes less time than making it yourself. However if you do, the sponge base and jelly can be made in advance.

Sponge Recipe

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
 
Meringue

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
 
Jelly

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
Killinchy-Gold-Bombe-Alaska
 

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