Book direct and Save 15%!

  • We guarantee you the best rates!
  • No booking fees
  • Book now, pay later

Bombe Alaska with Rhubarb & Strawberry Compote Recipe

Bombe Alaska with Rhubarb & Strawberry

BUTTERMILK SPONGE

Ingredients

  • 250 grams plain flour
  • ½ teaspoon baking powder
  • ¼ teaspoon bicarb soda
  • 200 grams caster sugar
  • Pinch of salt
  • 200mls buttermilk
  • Zest of 1 lemon
  • 3 eggs
  • 125 grams butter (softened)

Method

  1. Preheat oven to 180c fan-forced.
  2. Grease a 10cm x 20cm tray.
  3. In a mixer, cream together the butter and sugar until combined.
  4. In a bowl, sift together all dry ingredients and mix until well combined.
  5. In a separate bowl, beat eggs. Once beaten, add the eggs, along with the buttermilk, to the dry ingredients.
  6. When combined, add in the creamed butter and sugar.
  7. Bake for 20 minutes.
  8. Allow to cool, then cut into shape using an 8cm round cutter.

MERINGUE

Ingredients

  • 100 grams egg white
  • 180 grams caster sugar
  • Pinch of salt
  • A few drops of vinegar

Method

  1. In a mixer, mix egg whites on high until peaks form.
  2. Add in pinch of salt and a few drops of vinegar and mix on high speed.
  3. Slowly add in sugar, beat on high speed for 10 minutes or until glossy.
  4. Put all meringue into a piping bag, with a star nozzle.

RHUBARB STRAWBERRY COMPOTE

Ingredients

  • 1 cup rhubarb
  • 1 cup strawberry
  • 100mls Rosé or Moscato
  • 50 grams caster sugar
  • 1 teaspoon rose water

Method

  1. Dice rhubarb and strawberry into 1cm cubes.
  2. In a small saucepan on low, heat up Rosé or Moscato, sugar and rosewater.
  3. When simmering, add fruit.
  4. When liquid is thickening up and starts to boil, usually after about 10 minutes, take off heat.

ASSEMBLING THE BOMBE

  1. On a plate, place the sponge in the centre and add a few drops of Cointreau or liquor of your choice onto the sponge.
  2. Place a scoop of ice cream (we recommend a rhubarb or berry ice cream, but chocolate works too!), the same size as the sponge, on the top of the sponge.
  3. Pipe the meringue around the sponge and ice cream.
  4. Garnish the plate with the strawberry and rhubarb compote. We also like to add on some Persian fairy floss, Turkish delights and edible flowers! Be creative with this element!
  5. On top of the meringue, pour a small amount of brandy and light with a blowtorch to experience the theatrics!
  6. Enjoy!