Mini Strawberry Bombe Alaska

Cooking Directions

• To make the ice cream domes, scoop the slightly softened Bulla Creamy Classics Vanilla Ice Cream into 10 x 6cm half sphere silicone moulds.
• Gently heat a teaspoon in hot water, wiping off the excess water, and scoop a teaspoon of ice cream out of the centre of each mould.
• Place the half spheres into the freezer and freeze for 30 minutes or until firm.
• Once the half spheres are firm, fill the scooped out centre with Barker’s NZ Luscious Strawberry Sauce, freeze until firm or until the ice cream can be de-moulded.
• For the chocolate brownies, preheat oven to 180°C and line a 35cm x 25cm baking tray with baking paper.
• Place the chocolate and butter in a medium size microwave safe bowl, melt the mixture in 30 second bursts until completely melted. Set aside to cool.
• Meanwhile combine the eggs and sugar in a stand mixer bowl fitted with a whisk attachment, beat on high until tripled in volume.
• In a separate bowl mix together the cocoa powder, plain flour and salt, set aside.
• Once the egg mixture has tripled in volume gradually add the melted chocolate mixture on a medium to low speed. Once all the chocolate has been incorporated beat on high for 15 seconds.
• Add the flour mixture and vanilla bean paste.
• Pour mixture into prepared tray and bake for 15-20 minutes or until the surface of the brownie cracks and is slightly wobbly in the middle.
• Allow the brownie to cool completely, cut out 10 x 6cm discs and set aside.
• Lastly, make the French meringue (only make after the ice cream domes are frozen and brownie bases have been made).
• Using an electric mixer, beat the egg whites on medium to high speed until frothy.
• Add the sugar in 3 stages, beating until thick and white for each stage. The mixture is ready when it’s marshmallow like and a pipeable consistency.
• Transfer the mixture into a piping bag fitted with a 1.5cm round tip nozzle.
• To assemble each Bombe Alaska, place each brownie disc in the centre of a serving plate, top it off with a frozen ice cream dome.
• Gently pipe dollops of meringue, starting from the top of the ice cream to form a pineapple pattern.
• Gently torch the meringue until a golden colour is achieved. Garnish with rosemary flowers and freeze dried raspberry powder (if using). Best served immediately.
• The desserts can be assembled altogether and stored in the freezer for 5-7 days.