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.
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.
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.