BOMBE ALASKA  RECIPE BY

KIRSTEN TIBBALLS

Kirsten recreates the classic Bombe Alaska comprised of a delectable chocolate

ice-cream, vanilla and raspberry roulade, raspberry and white chocolate parfait and
finished with toasted Italian meringue piped in an eye-catching rose design. 
ADVANCED

ITALIAN MERINGUE

CHOCOLATE ICE CREAM

RASPBERRY & WHITE CHOCOLATE
PARFAIT

90 MINS
VANILLA AND RASPBERRY ROULADE

VANILLA SPONGE

CREATED WITH ZUCCOTTO180 SILICON MOULD

MAKES 1

CHOCOLATE ICE CREAM

METHOD
INGREDIENTS

Place the churner bowl in the freezer. In a saucepan, combine

170g (6oz) full cream (whole) milk
the milk, cream and vanilla bean paste and bring to the boil.
175g (6.17oz) fresh cream 35% fat
Place the chocolate and inverted sugar in a bowl and set aside.
3g (0.11oz) Heilala Vanilla Bean Paste
While the cream is coming to a boil, whisk the egg yolks and
115g (4.06oz) Callebaut Madagascar Dark
sugar in a separate bowl. To make the anglaise base, pour the
Couverture 67.4%
milk mixture over the egg yolks and whisk to combine. Transfer
20g (0.71oz) invert sugar
the mixture back into the saucepan, place onto low heat and
95g (3.35oz) egg yolks
slowly bring to 80°C (176°F) while stirring continuously with
75g (2.65oz) caster (superfine) sugar
a spatula. Strain the anglaise over the chocolate and whisk to
EQUIPMENT combine. Cover with plastic wrap touching the surface. Allow to
cool before placing into the fridge for 24 hours. Alternatively,
ice cream churner you can cool to between 3-5°C (37.4 - 41°F) using an ice
spatula bath. Once chilled, gradually add the ice cream to the pre-
whisk chilled churner bowl. Churn for 15-20 minutes. Transfer a small
thermometer amount of the ice cream into the base of the mould, approxi-
sieve mately 40mm in height if measured from the centre, and level
Zuccotto180 Silicon Mould out to create an even layer as demonstrated in the video. Slide
dough scraper the mould onto a tray and place in the freezer. Once the ice
aluminium baking tray cream is completely frozen, wrap the mould in plastic wrap.

 SUBSTITUTE

20g (0.71oz) invert sugar {for}

20g (0.71oz) honey

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VANILLA SPONGE
METHOD
INGREDIENTS

Pre-heat a fan-forced oven to 190°C (374°F). In the bowl of

215g (7.58oz) eggs
a stand mixer fitted with a whisk attachment, add the eggs and
112g (3.95oz) caster (superfine) sugar
sugar and whisk on high speed. Add in the vanilla bean paste
5g (0.18oz) Heilala Vanilla Bean Paste
and continue whisking until light and creamy. Onto a sheet of
112g (3.95oz) plain (all-purpose) flour
baking paper, sieve the flour and salt. Gradually add the dry
2g (0.07oz) salt
ingredients into the egg mixture, folding through gently after
12g (0.42oz) water
each addition. Add the water to the melted butter and combine.
20g (0.71oz) unsalted butter, melted
Mix a small amount of the sponge mixture into the melted butter
caster (superfine) sugar, for sprinkling
before folding into the sponge mixture. Fill one of the Flexipan
EQUIPMENT round inserts until almost to the top and level using a small
angled palette knife. Transfer the remainder of the mixture to the
stand mixer Flexipat baking mat. Ensuring you do not knock out too much
sieve air, use a large angled palette knife to level the mixture. Imme-
spatula diately place both sponges into the pre-heated oven and bake
aluminium baking trays for 6-8 minutes. Place a sheet of baking paper, or a tea towel,
FP00118 Flexipan Round Insert Mat on the bench and sprinkle a thin layer of sugar over the surface.
166mm or 160mm cake tin Once removed from the oven, flip the rectangle sponge onto the
small angled palette knife sheet of baking paper. Release the sponge from the Flexipat mat
Flexipat Half Baking Mat and roll immediately as demonstrated in the video. Allow to cool
large angled palette knife at room temperature.

RASPBERRY JAM

INGREDIENTS METHOD

In a saucepan combine the puree and sugar. Using a whisk, stir

250g (8.82oz) Ravifruit Raspberry Puree
continuously over heat until the jam reaches to 105°C (221°F).
175g (6.17oz) caster (superfine) sugar
Remove from the heat, add the lemon juice and stir to combine.
3g (0.11oz) fresh lemon juice
Transfer the jam to a bowl and cover with plastic wrap touching
EQUIPMENT the surface. Allow to set at room temperature.

spatula  NOTE
whisk
thermometer You can use whole raspberries for this recipe. Simply sieve out
the seeds before weighing.

 NOTE

The remaining jam can be transferred to sterilised jars and

stored in the fridge.

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ROULADE ASSEMBLY
METHOD
INGREDIENTS

Once the sponge is cool and the jam has set, spread the jam
vanilla sponge, rolled (above)
over the unrolled the sponge to 1-1.5mm in thickness. To create
raspberry jam (above)
the roulade, roll the sponge and use a ruler to produce tension
EQUIPMENT as demonstrated in the video. Place in the freezer. Once frozen,
trim the end of the roulade then cut into slices of 15mm in
ruler thickness. Cover and place back in the freezer.

RASPBERRY AND WHITE CHOCOLATE PARFAIT

INGREDIENTS METHOD

In the bowl of a stand mixer fitted with a whisk attachment,

245g (8.64oz) fresh cream 35% fat
add the cream and raspberries. Whisk until semi-whipped then
145g (5.11oz) fresh raspberries 
set aside in the fridge. In a bowl of a stand mixer fitted with
65g (2.29oz) egg whites
a whisk attachment, whisk the egg whites and cream of tartar.
3g (0.11oz) cream of tartar
Meanwhile, in a saucepan, begin heating the water and sugar
40g (1.41oz) water
so that it reaches 118°C (244.4°F) at the same time the egg
125g (4.41oz) caster (superfine) sugar
whites reach a medium peak. Pour the syrup over the egg
100g (3.53oz) Callebaut W2 White Chocolate
whites while whisking, ensuring it does not hit the whisk attach-
28%, melted
ment. Continue to whisk until the meringue cools to an ambient
EQUIPMENT room temperature. Ensure the melted chocolate is approximately
80°C (176°F). Add a small amount of the raspberry cream to
stand mixer the chocolate and mix to combine. Gently fold the chocolate mix-
thermometer ture through the meringue before folding through the remaining
spatula raspberry cream.

 SUBSTITUTE

145g (5.11oz) fresh raspberries {for}

145g (5.11oz) frozen raspberries or any other variety of berries

ASSEMBLY
METHOD
EQUIPMENT
Remove the silicon mould from the freezer and arrange the rou-
spatula lade slices evenly on top of the chocolate ice cream. Ensuring
disposable piping bag that it will sit flush with the top of the mould, use a knife to trim
angled palette knife the top of the sponge disc and set aside. Transfer the parfait
to a piping bag and pipe in between each roulade slice before
piping in the centre. Use an angled palette knife to dislodge
any air bubbles in the parfait. Place the sponge base on top
and press down gently. If needed, pipe additional parfait around
the sponge base and remove any excess with an angled palette
knife. Place in the freezer for at least 6 hours.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
ITALIAN MERINGUE
METHOD
INGREDIENTS

In a bowl of a stand mixer fitted with a whisk attachment,

110g (3.88oz) egg whites
whisk the egg whites, salt and cream of tartar. Meanwhile, in a
3g (0.11oz) sea salt
saucepan, begin heating the water and sugar so that it reach-
3g (0.11oz) cream of tartar
es 118°C (244.4°F) at the same time the egg whites reach a
45g (1.59oz) water
medium peak. Pour the syrup over the egg whites while whisk-
210g (7.41oz) caster (superfine) sugar
ing, ensuring it does not hit the whisk attachment. Continue to
EQUIPMENT whisk until the meringue cools to an ambient room temperature,
approximately 30-35°C (86-95°F). Transfer the meringue to a
stand mixer piping bag fitted with a St Honore piping tip. Pipe the meringue
spatula onto the Bombe Alaska in a rose style design as demonstrated
disposable piping bag in the video. Use a heat gun to gently toast the meringue.
piping tip St Honore 12mm
heat gun  NOTE

Once the Italian meringue has been piped, the Bombe Alaska
can be stored in the freezer. Toast the meringue prior to serving.

 NOTE

Let the Bomb Alaska sit for 15-20 minutes at room temperature
before serving.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.