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Salted caramel and chocolate baked Alaska bombe flambé, with fruit coulis

Salted caramel and chocolate baked Alaska bombe flambé, with fruit coulis

Recipe by Owen Isaacs, Executive Head Chef, The Grand Hotel, Torquay, Devon

Ingredients

  • 1 tub of Granny Gothards Salted Caramel Ice Cream
  • Dark chocolate sponge disks (homemade, or cut up a cake)
  • 70% dark chocolate, melted
  • 200g fruits of the forest frozen berries
  • 50g golden caster sugar
  • 4 spherical cake moulds

For the meringue

  • 1 egg white
  • 2 tbsp caster sugar
  • Vanilla essence

For serving

  • A handful of fresh raspberries
  • 4 sprigs of mint
  • Brandy (to flambé)

Method

To prepare

Preheat the oven to 200°C/180°fan/gas mark 6.

To make the coulis

Place the frozen fruit in a pan, add the sugar and simmer for 10 minutes until it’s defrosted and a syrup has formed. Set aside to cool.

To make the baked Alaska bombe

  1. Line a mould with clingfilm, allowing some extra film to hang over the edges.
  2. Place a thin layer of chocolate sponge into the bottom of the mould.
  3. Top with a scoop of ice cream, and top with another chocolate sponge disc, gently pushing the edges of the sponge around the ice cream to encase it. Freeze until set firm.

To make the meringue

  1. Whisk the egg white until soft peaks are formed, then add the caster sugar (little by little) and continue whisking until stiff. Add a few drops of vanilla essence.
  2. Take the bombe from the freezer and remove from the mould. Cover with the meringue and return to the freezer to set.
  3. When ready to serve, remove from the freezer and place in the oven for five to ten minutes, until golden brown.

To serve

  1. Place the baked Alaska bombe on the plate and swirl the coulis around it.
  2. Top with fresh raspberries and garnish with a mint sprig.
  3. If you wish to add the brandy, pour a little over the pudding when it’s at the table and light it.

Chef’s tip: It is important to keep the ice cream frozen throughout. If you’re adding the brandy, warm slightly before setting it alight and don’t pour too much over, or it may burn.

This recipe is taken from A Taste of the West Country: A collection of original recipes created by Taste of the West award-winning chefs and producers. Buy the book from the We Make Media shop.

Recipe by Owen Isaacs

Executive Head Chef

The Grand Hotel

Owen Isaacs, Executive Head Chef, The Grand Hotel, Torquay, Devon

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