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{Day 10} Coconut pandan and mango Bombe Alaska

We are a third of the way through the Get your Jelly On challenge! To celebrate I thought I would make an easy rendition of a Bombe Alaska, but with an Asian-inspired twist when it came to the flavours!

I initially was going to recreate the Masterchef cherry and coconut Bombe Alaska, but Chanel from Cats Love Cooking beat me to it and did a marvellous job at that too, complete with some great tips! So then I thought: since most of my last 9 recipes have been quite labour and time intensive, I should really make a the cheat’s version of the masterful dessert.

Please don’t judge me, I think the point to take away is that the jelly mould recipes don’t have to be complicated or take hours of setting time. If you’re like me when it comes to dessert and it’s the last thing on your mind when catering for dinner, you will appreciate the fact that you can make this impressive dessert in just around 15 minutes as a first-timer, provided you have some good ice cream and sorbet on hand, a couple of eggs and some sugar! Oh, and one of these or just a functioning oven!

To my defense, I obviously whipped my own Italian meringue, walked to the The Star to get the pick up a few scoops of the mindblowingly good coconut and pandan ice cream and mango gelato (plus some blood orange because I couldn’t say no) from Gelato Messina and shopped for unfilled sponge slabs at our local… While the focus here is definitely on easy, I am not willing to compromise on flavour!

The result was amazing! I will definitely be making this again, even without the sponge, although it is lovely to mop up some of the melted goodness of coconut, pandan and mango swirled together.

Update: I froze half of one of the serve, just covered with glad wrap and stuck in the freezer. We had it for dessert again tonight (3 days later) and it was perfectly fine! Which makes this dessert even more amazing!

PS On the topic of ice cream, I will be giving away one of the Pink Cuisinart ice cream makers on the blog soon, keep your eyes peeled! Some of the proceeds from all Cuisinart product sales are donated to the National Breast Cancer Foundation.

Giveaway 

Comment on any of the Royal Selangor Get Your Jelly On challenge posts on my blog to win an Olympus VG-110 camera – multiple entries allowed. Giveaway is open worldwide! Entries close October 30, midnight AEST. Winner will be announced on the blog on October 31.

Makes 2

Coconut, pandan and mango Bombe Alaska

The idea is to have a creamy flavoured ice cream layer envelop a tart sorbet middle. Customise your flavours to your likes: vanilla, coconut, chocolate, cookie dough and caramel are great for the outside, while lemon, strawberry, passionfruit, mango and orange are great for the filling.

If you don’t own a Royal Selangor jelly mould – you should get yourself one, but you can also make this just as easily in small glad wrap-lined bowls.

For the mould filling:

  • 1 slab of unfilled sponge
  • 2 scoops coconut and pandan ice cream // or any other creamy flavour
  • 2 scoops mango sorbet // or any other tart sorbet flavour

(You could drizzle the sponge with your favourite liqueur – Limoncello, Cointreau, Grand Marnier or even Kahlua for a chocolate bombe would be great.)

For the Italian meringue:

  • 1 egg white
  • 35g caster sugar

To make the filing: spoon about a scoop of lightly softened coconut and pandan (or other creamy) ice cream into the mould (or bowl). Place mould in a mug to stop the ice cream from melting quickly from the heat of your hands.

Working with a teaspoon, press the ice cream into the tip and around the walls making sure you have a nice even layer all the way around. Use the spoon’s handle if you need to get into the smaller spaces, like the tip.

Fill up the cavity with mango (or any other) sorbet, making sure to smooth out the top with a spoon and place in the freezer to set. In the meantime prepare the meringue.

To make the Italian meringue: beat the egg white with an electric mixer or whisk until soft peaks form. Add sugar, a tablespoon at a time, beating until sugar dissolves between additions.

To prepare the sponge: once the ice cream has frozen set, place the mould (bowl upside down) on the sponge and cut out a circle of exactly the same size as the widest part of the ice cream. (Drizzle with your favourite liqueur if you wish – see note above.)

To assemble: remove moulds from the freezer and dip them in a mug of boiling water for about a second to release. Place a sponge circle in the middle of a serving plate or bowl. Using a knife to help dislodge them, turn the bombes onto the sponge cake rounds.

Spread half of the Italian meringue over the bombe to enclose it completely. Repeat with the other mould.

Bake in a very hot oven for 3 minutes, or caramelise using a kitchen blow torch. Serve immediately.

Related posts

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51 comments

Nic October 10, 2011 at 9:24 am

This is amazing! 5 ingredients strikes again!

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Wholesome Cook October 10, 2011 at 7:06 pm

Sometimes it’s the simple stuff that’s the best!

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Sharni October 10, 2011 at 9:25 am

Coconut, pandan and mango are my favourites! You’ve just made my day!

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Rita (mademoiselle délicieuse) October 10, 2011 at 9:33 am

Beautiful to look at, summery flavours, and sounds absolutely refreshing!

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Wholesome Cook October 10, 2011 at 7:07 pm

Thanks Rita, I love sorbets so this will become my to go to recipe for this summer I think!

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Lizzy (Good Things) October 10, 2011 at 9:51 am

Ooooh, how lovely. Pandan is such an amazing flavour. Mango and coconut too, so exotic. Martyna you are so clever.

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Courtney October 10, 2011 at 10:16 am

Each day, I am more and more amazed with your creativity! Can’t wait to see what’s up next.

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Wholesome Cook October 10, 2011 at 7:08 pm

Aw, thanks Courtney!

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jessa October 10, 2011 at 10:50 am

Wow!

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best hand lotion October 10, 2011 at 10:58 am

Thanks for sharing this particular first-class article. Very uplifting! (as always, btw)

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Timothy R October 10, 2011 at 11:03 am

Absolutely stunning! And for a complicated dessert you’ve made it really simple!

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Wholesome Cook October 10, 2011 at 7:07 pm

Thanks Timithy, that’s what I like to do 🙂

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tc October 10, 2011 at 11:13 am

coconut and pandan ice cream? ooooh! 🙂

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Wholesome Cook October 10, 2011 at 6:47 pm

They come up with some of the most amazing and craziest flavours! Good, hey?

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sara October 10, 2011 at 11:20 am

Totally gorgeous! Love the flavors inside that bombe…so tasty! 🙂

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Rufus' Food and Spirits Guide October 10, 2011 at 12:02 pm

Oh that would be so good drizzled with limoncello!

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Wholesome Cook October 10, 2011 at 6:45 pm

And set alight? I thought of doing it, but THAT would be just showing off 😉 plus wanted to keep to 5 ingredients.

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boo_licious October 10, 2011 at 12:59 pm

Wow effect for this one & you get to play with the blowtorch too.

I like your easy simple way to make this!

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Wholesome Cook October 10, 2011 at 6:43 pm

Thank you – blowtorch caused a little havoc as it was freshly bought and came without gas. After some running around I found gas at a local hardware store! Phew! Using it is so much fun!

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sara (Belly Rumbles) October 10, 2011 at 1:06 pm

How delicious and not judging you at all. Very clever to take advantage of great produce and create something even more special.

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Wholesome Cook October 10, 2011 at 6:42 pm

Thanks Sara! 🙂 love your support!

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sprint2thetable October 10, 2011 at 1:55 pm

I love the looks of this! I bet that coconut ice cream is divine with Limoncello.

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Wholesome Cook October 10, 2011 at 6:41 pm

Yes it is, I added is as an optional ingredient as wanted to keep it to 5 ingredients!

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cyndeehule October 10, 2011 at 3:14 pm

Hey! I love your website! If you are interested in ideas, my website is vegan, and vegetarian gourmet food! http://gangybuffet.com/
I am a college student journaling my way through cooking.

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Wholesome Cook October 10, 2011 at 6:40 pm

Thanks Cynthia, I’ll definitely have a look! Love my veggies 🙂

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Nami | Just One Cookbook October 10, 2011 at 4:58 pm

Oh my goodness looks so yummy. I just checked today’s post along with your past 9 posts and I’m very, VERY impressed!! You are super creative! I’m enjoying this jelly mold series. Good luck with the rest of challenge!

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Wholesome Cook October 10, 2011 at 6:39 pm

Thanks Nami! 🙂

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Ninazsyafinaz October 10, 2011 at 5:43 pm

This is amazing.Love it

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The Yum List October 10, 2011 at 6:27 pm

Wow! That dessert looks luscious.

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Ruth October 10, 2011 at 6:39 pm

Wow, that looks delicious! It’s my first time on your site but we seem to have a similar ethos – if it can be made healthier without compromising on the taste and texture then all is good!

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Three-Cookies October 10, 2011 at 10:19 pm

Coconut, pandan and mango – a very tropical bombe alaska.

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Geni - Sweet and Crumby October 11, 2011 at 4:51 am

You are honestly so amazing with that mold. I can’t believe how many gorgeous and scrumptious looking things you have made. This one is my favorite though…my gosh it’s beautiful and fruity and delicious looking.

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Sissi October 11, 2011 at 5:45 am

I have read so many times about Alaska and never had a chance to taste it. 15 minutes, are you sure??? Your today’s creation looks beautiful and impressive. I would never guess it’s an easier one.

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Wholesome Cook October 11, 2011 at 5:51 am

Thanks Sissi! It took me just over 12 minutes with a stop watch 🙂 beating the egg whites takes probably the longest!

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Chanel October 11, 2011 at 10:28 am

Awesome Martyna! I knew your Bombe Alaska would be glorious 😀

That jelly mould is a perfect shape to make a beautiful Bombe Alaska! I love the idea of drizzling the sponge with liqueur… I’m feeling like making one again, but the easier way next time I think 😉

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leaf (the indolent cook) October 11, 2011 at 10:54 am

I love the ice cream flavours in this one. Yum!

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Joshua Hudson October 11, 2011 at 11:55 am

It reminds me of a very fancy roasted marshmallow.

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Jennifer (Delicieux) October 11, 2011 at 2:51 pm

Wow, this looks amazing!!! I haven’t had a bombe alaska for years!

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Vivian - vxdollface October 12, 2011 at 3:38 pm

me likey 😀 summer flavours make me happy!

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Roxana B October 13, 2011 at 2:32 am

My goodness. I am going to fall off the diet wagon. The Coconut pandan and mango Bombe Alaska looks sooo good. Yummy. Desserts are my kryptonite. 😉

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Sandy October 14, 2011 at 6:50 am

I think this would be good served with fresh berries!

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Zoe Roberts October 14, 2011 at 7:45 am

amazing! it looks too pretty to eat

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Amber October 15, 2011 at 2:54 am

Oh wow, this is making my mouth water, this looks so yummy!

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Sarah O. October 15, 2011 at 3:28 pm

Mmm, coconut and mango, what a great combo.

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Mary October 17, 2011 at 9:09 am

What a name! 🙂

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jasmine1485 October 18, 2011 at 4:39 pm

Yum! The swirls on the outside look gorgeous, and I wouldn’t judge you for taking shortcuts 🙂 That just means you get to eat it sooner!

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Lenna (veganlenna) October 19, 2011 at 4:37 pm

We are making Alaska quite often at home, usually on someone´s birthday. This one looks especially tasty!

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Mollbabe October 21, 2011 at 5:07 am

want

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Jessy (squeezetheday) October 21, 2011 at 6:24 am

Oh, yum! I love coconut!

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Ming October 26, 2011 at 5:09 am

Coconut & mango, I want!

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Ally October 30, 2011 at 3:05 am

Heh, we call them “baked Alaskas” here! And I like the idea of using jelly molds!

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