Grilled Peach and White Chocolate Bombe Alaska
This recipe REALLY tested my patience, but after figuring out the fine details of, mainly, the meringue, I am amazed at how easy this dessert actually is! It's one that I've long admired in restaurants, it always seemed impossible to replicate at home, and after my first three events, I thought perhaps it was, but after making a few small changes to my method, here we have it.
MY TOP TIPS TO MASTER THIS BAKE
#1 Strapped for time, grab yourself pre-made sponge cake and custard from the supermarket.
#2 For the sake of keeping your sponge soft and fluffy, a soft silicone spatula used in soft folding motions is the best way to use to minimise the amount of volume you lose while mixing your egg whites into your batter. If you don't have a silicone spatula, using the whisk in gentle sweeping motions is the next best thing!
#3 Tin preparation for a sponge is slightly different to that for other cakes. You want to grease only the base of your cake tin, and then place a circle of parchment paper on top. The butter under the parchment paper will hold it in place and prevent it from slipping when you pour in your batter, and the exposed sides will allow your sponge cake to slightly grip the tin and climb up it, maximising the rise.
#4 To get maximum volume out of your eggs, use room temperature egg whites and ensure there is no yolk mixed in with them, and that your beaters and bowl are clean and dry. Even a drop of water or oil can make a huge difference in the amount of volume you get out of your eggs.
#5 Choose your ice-cream mould wisely. I had been using a ramekin of which has really harsh 'corners' and vertical sides. This made it harder for the meringue to hold on to the ice-cream and lead to it slipping off. Use a bowl so that your sides are sloped and there is no aggressive corners.
#5.5 In saying all that, if your meringue is perfect, it should be able to hold onto a ramekin ice-cream mould, however using the bowl just allows a little room for error with the meringue in you're not 100% confident in it's 'stickability'
#6 When cutting your meringue, ensure you use a hot knife. You can run it under hot water, the open flame of a gas cook top or even a zippo lighter. A hot blade will cut through he meringue and the ice-cream effortlessly so that you can serve a neat piece of Bombe Alaska.