Mini Strawberry Bombe AlaskaPRINT RECIPE
Makes 10 mini domes
Prep time: 30mins
Duration: 1 1/2hrs
Recipe and imagery by @_JessLemon_
MasterChef AU alumni Jess Lemon has created 3 mouth-watering desserts to celebrate the Barker’s x Bulla collaboration!
This impressive Mini Strawberry Bombe Alaska combines the soft texture of meringue with Bulla Creamy Classics Vanilla Ice Cream and Barker’s Luscious Strawberry Sauce. Create a Mini Strawberry Bombe Alaska for your next dessert night!
2L Bulla Creamy Classics Vanilla Ice Cream slightly softened in room temp
- 125g 54% dark chocolate, roughly chopped
- 125g butter, cubed
- 3 eggs
- 225g caster sugar
- 75g plain flour
- 25g cocoa powder
- 1 tsp salt
- 1 tsp vanilla bean paste
- 6 egg whites
- 1/2 cup caster sugar
- Rosemary flowers
- Freeze dried raspberry powder, for dusting
Ice cream dome assembly
- Scoop the slightly softened Bulla Creamy Classics Vanilla Ice Cream into 6cm half sphere silicone moulds.
- Gently heat up a teaspoon in hot water, wiping off the excess water to scoop a teaspoon of ice cream out of the centre.
- Place the half spheres into the freezer for 30 minutes or until firm
- Once the half spheres are firm, fill the scooped out centre with Barker’s NZ Luscious Strawberry Sauce, freeze until firm or until the ice cream can be de moulded.
- Preheat oven to 180ºc. Line a 35cm x 25cm baking tray with baking paper.
- Place the chocolate and butter into a medium microwave safe bowl, melt the mixture until completely melted in 30 second bursts. Set aside to cool down.
- Meanwhile combine the eggs and sugar in a stand mixer bowl fitted with a whisk attachment, beat on high until tripled in volume.
- In a separate bowl mix together the cocoa powder, plain flour and salt, set aside.
- Once the egg mixture has tripled in volume gradually add in the melted chocolate mixture on medium to low speed, once all the chocolate has been incorporated beat on high for 15 seconds.
- Add in the flour mixture and add in the vanilla bean paste.
- Pour mixture into prepared tray and bake for 15-20 minutes or until the surface of the brownie cracks and is slightly wobbly in the middle.
- Allow the brownie to cool down completely, cut out 6cm discs and set aside.
French Meringue (Only make after the ice cream domes are frozen and brownie bases have been made)
- Using an electric mixer, beat the egg whites on medium to high speed until frothy.
- Add in the sugar in 3 stages, beat until thick and white. (Pipe able consistency, marshmallow-like)
- Transfer the mixture into a piping bag fitted with a 1.5cm round tip nozzle.
- Place the cooled brownie disc at the centre of the serving plate, top it off with the frozen ice cream dome.
- Gently pipe dollops of meringue, starting from the top of the ice cream to form a pineapple pattern.
- Gently torch the meringue until a golden colour is achieved.
- The desserts can be assembled altogether and stored in the freezer for 5-7 days. Best served immediately.