(Hot and Cold Dessert)
Bomb, Bomb, Bomb, Bombe Alaska!!!!!! Before making this, I need to prepare meringue and raspberry coulis.
Coulis, is a French word for 'strained liquid' and is a type of sauce which can be sweet or savory, depending on what it going to accompany with. Coulis is a thick and evenly textured and it can be made from fruits and vegetables. Many stores sell them in pre packed containers and is also very easy to make at home. Coulis can enhance the flavor go food as well as making it look more sophisticated on the plate. Fruit coulis often accompanies desserts. One of the most classic kinds of fruit coulis is a berrycoulis, especially raspberry. Fruits are usually lightly seasoned with sugar and lemon juice to bring out the flavor of the fruits so that they enhance the dishes they are added to.
Ingredients needed are frozen raspberries (250g), water (100g) and sugar (100g). It is very easy to make them, just bring all of them together to boil and simmer for 2 minutes. Strain in a fine sieve and leave to cool. It can served hot or cold.
Meringue, is a type of dessert made from whipped egg whites and sugar. The key to form a good meringue is the formation of stiff peaks formed by denaturing the protein ovalbumin. They are light, airy and sweet. Homemade meringue will often be chewy and soft with a crisp exterior while the commercial meringue will be crisp throughout. Meringue is traditionally shaped between 2 spoons as they are generally at home today.
Meringue is a fat free food because the presence of even small amounts of fat before the meringue is baked causes the beaten egg white to collapse. The principle nutritional components are high quality protein from the egg whites and simple carbohydrates from the refined sugar.
There are 3 types of meringue, which are the Italian meringue, French meringue and Swiss meringue. The pictures beside are Italian meringue.
Italian meringue, is made by whipping egg whites to a soft peak, then pouring softball sugar syrup into the whites and whisked until cold, stiff and shinny. This meringue can stand for some time before used. It is denser than French and Swiss meringue because the whites are partially cooked, therefore holding up longer before it starts to deflate. This meringue can be incorporated into desserts which don't require further cooking. It can also easily be colored by placing under salamander, hot oven or by blowtorch for a brief time. I will not talk about the other 2 meringue as I'm using Italian meringue to make Bombe Alaska.
To make meringue, in a mixing bowl, pour the egg white (125g) and whisk at the low speed. On the other hand, mix sugar (250g) and water (100g) in a pot and bring to boil. Boil until the syrup reaches 118 degree on sugar thermometer. Before poring the sugar syrup, turn to speed 2 and make sure the egg white has started to expand (bubbly on top). Then, pour in the sugar syrup slowly to the egg white. Turn to high speed and whisk will meringue is form (as the pictures above). When it is ready, should have a firm peak and will not drop when turn the bowl upside-down.
Now I'm ready plate the Bombe Alaska.
Bombe Alaska is also commonly known as the baked Alaska. It is a classic dessert that combines cold frozen ice cream, wrapped in a thin sheet of soft sponge cake, topped with caramelized sweet meringue. This dessert is then placed into an extremely hot oven to caramelized the meringue, without melting the ice cream, of course.
First place the ice cream on the cold plate. Quickly spread or pipe the meringue on the ice cream. Caramelized the meringue using a blow touch. Serve with raspberry coulis and some chocolate sauce.
My Bombe Alaska is ready. Look delicious???
I have mixed 3 flavor of ice cream, start from below, coffee, pistachio and chocolate. It was delicious. I only manage to eat half and the rest when to the bin. I can't take home as it melt very fast.
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