{"id":45895,"date":"2024-06-14T10:18:59","date_gmt":"2024-06-14T00:18:59","guid":{"rendered":"https:\/\/www.bidfood.com.au\/blog\/arepas-copy\/"},"modified":"2024-06-14T10:19:01","modified_gmt":"2024-06-14T00:19:01","slug":"bombe-alaska","status":"publish","type":"post","link":"https:\/\/www.bidfood.com.au\/blog\/bombe-alaska\/","title":{"rendered":"Bombe alaska"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"45895\" class=\"elementor elementor-45895\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-57c48138 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"57c48138\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-6ac3a88c\" data-id=\"6ac3a88c\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-e6081c8 elementor-widget elementor-widget-text-editor\" data-id=\"e6081c8\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>A dessert that never ceases to delight both diner and creator. There is something completely triumphant about the reveal of a magnificent frozen dessert, especially one like a bombe alaska, that defies logic and reason. This is a dessert that genuinely has endless possibilities. We have embraced a particularly Aussie flavour profile, in celebration of our unique Indigenous bushfood.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-71e118f7 elementor-section-full_width elementor-section-height-default elementor-section-height-default\" data-id=\"71e118f7\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-wider\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-37f9004d\" data-id=\"37f9004d\" data-element_type=\"column\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-435c9375 elementor-widget elementor-widget-heading\" data-id=\"435c9375\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Ingredients<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-64b82d47 elementor-widget elementor-widget-text-editor\" data-id=\"64b82d47\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>For hazelnut sponge<\/strong><\/p><ul><li><p>150g self raising flour<\/p><\/li><li><p>\u00bd teaspoon salt<\/p><\/li><li><p>125ml full cream milk<\/p><\/li><li><p>5ml lemon juice<\/p><\/li><li><p>1 tablespoon plain Greek yoghurt<\/p><\/li><li><p>Seeds from 1 vanilla bean<\/p><\/li><li><p>60g muscovado sugar<\/p><\/li><li><p>130g brown sugar<\/p><\/li><li><p>2 extra large eggs<\/p><\/li><li><p>70ml macadamia oil<\/p><\/li><li><p>40ml hazelnut oil<\/p><\/li><li><p>100g blanched hazelnuts \u2013 roasted and ground to a paste in food processor or spice grinder<\/p><\/li><\/ul><p><strong>For the lemon myrtle curd, makes 350ml<\/strong><\/p><ul><li><p>1 large lemon, finely zested<\/p><\/li><li><p>120g raw caster sugar<\/p><\/li><li><p>2 extra large eggs<\/p><\/li><li><p>1 egg yolk<\/p><\/li><li><p>120ml lemon juice<\/p><\/li><li><p>\u00bc teaspoon salt<\/p><\/li><li><p>2 lemon myrtle leaves, crushed<\/p><\/li><li><p>125g room temperature butter, cut into small pieces<\/p><\/li><\/ul><p><strong>For the wattle and honey ice cream, makes 1L<\/strong><\/p><ul><li><p>375ml full cream milk<\/p><\/li><li><p>375ml cream<\/p><\/li><li><p>80g raw caster sugar<\/p><\/li><li><p>125ml cup honey<\/p><\/li><li><p>1 \u00bd tablespoons white miso<\/p><\/li><li><p>1 teaspoon wattleseed, crushed<\/p><\/li><li><p>Seeds from 1 vanilla bean<\/p><\/li><li><p>\u00bc teaspoon salt<\/p><\/li><li><p>\u00bd teaspoon xanthan gum<\/p><\/li><\/ul><p><strong>For the davidson plum, roasted strawberry and rhubarb sorbet, makes 1L<\/strong><\/p><ul><li><p>1kg strawberries (fresh or frozen)<\/p><\/li><li><p>1 bunch rhubarb, chopped into roughly 10cm pieces<\/p><\/li><li><p>135g caster sugar<\/p><\/li><li><p>10ml lemon juice<\/p><\/li><li><p>150g glucose syrup<\/p><\/li><li><p>2 tablespoons davidson plum powder<\/p><\/li><li><p>Pinch salt<\/p><\/li><li><p>\u00bd teaspoon xanthan gum<\/p><\/li><\/ul><p><strong>For the Italianish meringue<\/strong><\/p><ul><li><p>110g egg whites<\/p><\/li><li><p>220g caster sugar<\/p><\/li><li><p>1 vanilla bean, scraped<\/p><\/li><li><p>2 lemon myrtle leaves<\/p><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-451dbaa1\" data-id=\"451dbaa1\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-286b792f elementor-widget elementor-widget-heading\" data-id=\"286b792f\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Method<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d58d25d elementor-widget elementor-widget-heading\" data-id=\"d58d25d\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">1. To make the sponge<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-344dd8d4 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"344dd8d4\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Sift the flour with the salt. Separately combine the milk, lemon juice, yoghurt and vanilla. Combine the sugar and eggs until thick and paler in colour, gradually adding the oil while still beating, followed by the hazelnut paste and mixing until combined. With the mixer on low, add the flour in thirds, followed by the milk mixture in a steady stream, mixing until just combined.<\/p><p>Pour into a prepared tin (measurements 30 x 20cm). Bake at 170\u00b0c for about 20 minutes until done, when skewer tested and the top is springy. Set aside to cool.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3172974f elementor-widget elementor-widget-heading\" data-id=\"3172974f\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">2. To make the curd<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-215da1af elementor-widget elementor-widget-text-editor\" data-id=\"215da1af\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Rub the lemon zest and sugar through your fingers, until the lemon oils have released into the sugar and the mix is sandy in texture.<\/p><p>Whisk together the lemon and sugar mixture with the eggs, yolk, lemon juice and salt. Toss in the lemon myrtle leaves and gently heat, stirring constantly until thickened. Strain the mixture into a measuring jug, if the mixture is very hot, leave to cool slightly. Add the butter and using an immersion blender, blitz until smooth. Refrigerate for a couple of hours before using.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-305b96d2 elementor-widget elementor-widget-heading\" data-id=\"305b96d2\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">3. To make the ice cream<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5ab24ed2 elementor-widget elementor-widget-text-editor\" data-id=\"5ab24ed2\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Heat all the ingredients (except the xanthan gum) over a low heat, whisking until combined. Increase the heat and let the mixture simmer while gently stirring for 3-4 minutes until slightly thickened. Remove from heat and leave to infuse for 30 minutes then strain through a fine sieve. Whisk in the xanthan gum (or use an immersion blender if the xanthan is clumping). Refrigerate for at least 4 hours. Churn according to your machine\u2019s instructions, transfer to a container and freeze for 6 hours before using.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-36ab1e8c elementor-widget elementor-widget-heading\" data-id=\"36ab1e8c\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">4. To make the sorbet<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-737c3146 elementor-widget elementor-widget-text-editor\" data-id=\"737c3146\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Roast the strawberries, rhubarb and 1\/3 of the sugar in a 180\u00b0c oven for 30 minutes. Pur\u00e9e the ingredients then cook over a gentle heat with the remaining sugar, lemon and glucose syrup. Stir through the davidson plum powder and salt, cooking for 4-5 minutes to dissolve the sugar, stirring constantly. Remove from the heat, cool for 10 minutes and stir through the xanthan gum, then cool completely in the fridge. Once chilled, churn according to your machine\u2019s instructions, transfer to a container and freeze for 4-6 hours.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-68ba3fe elementor-widget elementor-widget-heading\" data-id=\"68ba3fe\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">4. To make the meringue<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7aea269 elementor-widget elementor-widget-text-editor\" data-id=\"7aea269\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Lightly whisk together the egg whites and sugar, adding the vanilla seeds and lemon myrtle. Heat the mixture over a pan of boiling water, stirring continuously until the mixture is hot and the sugar crystals have dissolved. Remove the lemon myrtle leaves then whisk until stiff and glossy.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4fc4d80 elementor-widget elementor-widget-heading\" data-id=\"4fc4d80\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">5. To assemble<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1e3d8fb elementor-widget elementor-widget-text-editor\" data-id=\"1e3d8fb\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>For ease, let the ice cream and sorbet soften a little before creating your layers. Cut the cake to fit your mould then layer the cake, followed by honey ice cream. Use a spoon to carve a channel and pipe in the lemon curd. Freeze this layer until firm before topping with a layer of sorbet. When ready to serve spoon or pipe on the meringue, torch, serve immediately.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c85efb4 elementor-widget elementor-widget-heading\" data-id=\"c85efb4\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Chef's notes<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8bfed24 elementor-widget elementor-widget-text-editor\" data-id=\"8bfed24\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul><li>The bombe alaska can be made into individual portions using ring or silicon moulds. If using domed silicon moulds build in reverse.<\/li><li>All the components can be made in advance. The key to success is making sure the final desserts are well frozen before the meringue is added.<\/li><li>The sponge can be left to last if preferred. Sit the unmoulded ice cream layers onto a made to measure piece of cake before adding the meringue and torching.<\/li><li>Adding xanthan gum to the ice cream and sorbet is not essential, but definitely helps to improve the texture of both.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-3c7846af elementor-reverse-mobile elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"3c7846af\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-4292f382\" data-id=\"4292f382\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-168597ab elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"168597ab\" data-element_type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-inner-column elementor-element elementor-element-2cf62095\" data-id=\"2cf62095\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-75793744 elementor-widget elementor-widget-text-editor\" data-id=\"75793744\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Featured in Winter 24<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-470aa077 elementor-widget elementor-widget-image\" data-id=\"470aa077\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"625\" height=\"625\" src=\"https:\/\/www.bidfood.com.au\/wp-content\/uploads\/Top-Trendlist-logo-main.png\" class=\"attachment-large size-large wp-image-29899\" alt=\"\" srcset=\"https:\/\/www.bidfood.com.au\/wp-content\/uploads\/Top-Trendlist-logo-main.png 625w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/Top-Trendlist-logo-main-300x300.png 300w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/Top-Trendlist-logo-main-150x150.png 150w\" sizes=\"(max-width: 625px) 100vw, 625px\" title=\"\">\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-a0b08c\" data-id=\"a0b08c\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-6e4c7b6d elementor-widget elementor-widget-image\" data-id=\"6e4c7b6d\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.bidfood.com.au\/the-trend-list\/\">\n\t\t\t\t\t\t\t<img decoding=\"async\" width=\"800\" height=\"997\" src=\"https:\/\/www.bidfood.com.au\/wp-content\/uploads\/Winter-Trend-List_24_COVER-822x1024.jpg\" class=\"attachment-large size-large wp-image-46503\" alt=\"\" srcset=\"https:\/\/www.bidfood.com.au\/wp-content\/uploads\/Winter-Trend-List_24_COVER-822x1024.jpg 822w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/Winter-Trend-List_24_COVER-241x300.jpg 241w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/Winter-Trend-List_24_COVER-768x957.jpg 768w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/Winter-Trend-List_24_COVER-1233x1536.jpg 1233w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/Winter-Trend-List_24_COVER-1644x2048.jpg 1644w\" sizes=\"(max-width: 800px) 100vw, 800px\" title=\"\">\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>A dessert that never ceases to delight both diner and creator. There is something completely triumphant about the reveal of a magnificent frozen dessert, especially one like bombe alaska, that defies logic and reason. <\/p>\n","protected":false},"author":3,"featured_media":46562,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"cybocfi_hide_featured_image":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-45895","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts\/45895","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/comments?post=45895"}],"version-history":[{"count":10,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts\/45895\/revisions"}],"predecessor-version":[{"id":46746,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts\/45895\/revisions\/46746"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/media\/46562"}],"wp:attachment":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/media?parent=45895"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/categories?post=45895"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/tags?post=45895"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}