Its the 10th anniversary of The Great Online Cookie Exchange Extravaganza! Now who doesn't enjoy scrolling through all the blogs and drooling over the delicious recipes. I for one hop from one to another learning new things to bake. Thank you JZ for once again hosting this fun project.
So this year I am sharing a dessert we made to celebrate last New Year. It was something I enjoyed as a child, so Bear and I decided to recreate it. Our eldest daughter asked was it as good as I remembered, to which I replied it was even better.
BOMBE ALASKA (gluten free)
First step ...…...
Soften a 2 litre tub of ice cream then add mixed berries.
Stir through. Place in a pudding bowl lined with glad wrap. Place back in
freezer over night.
Second step ……..
Make a sponge
Sponge
recipe
6 eggs
(70gm)
1 CUP OF
CASTER SUGAR
1 TEASPOON
VANILLA
1 CUP GLUTEN
FREE CUSTARD POWDER
1 TEASPOON
CREAM OF TARTAR
HALF
TEASPOON BICARD OF SODA
Beat whole
eggs until just combined. Add sugar then beat for 5 minutes.
Add vanilla
with all other ingredients. Beat until combined
Cook in a
spring form tin 170c degrees fan forced oven
approximately 50 minutes.
Third step...…..
Meringue
6 (59g)
eggs, separated
1 1/4 cups
(270g) caster sugar
2 teaspoons
cornflour
1 teaspoon
white vinegar
1/2 teaspoon
vanilla extract
Use an
electric mixer to whisk egg whites in a clean dry bowl until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, beating well after each addition,
until meringue is thick and glossy and sugar dissolved. Rub a little meringue
between fingers. If still "gritty" with sugar, continue to whisk until sugar dissolves. Add
cornflour, vinegar and vanilla and whisk until just combined.
When ready cut the sponge into the same size as ice cream. So a
round pudding bowl size sponge. Place on baking tray with ice
cream on top. then cover this whole thing in meringue and bake in
the oven until golden brown. Depends on everyone's oven how
long. should take around five to ten minutes.
Cut into wedges and serve with cream. Looks messy but it tastes sssoooo good.
You can also flambe it before serving, douse it in spirits and light it up.
Bon appetite!
Now go visit all the other wonderful chefs out there in the land. Or visit JZ.
https://areluctantbitch.blogspot.com/2019/12/happy-tenth-cookie-day.html?zx=28229406883f1186
