Jasmine Honey-Lemon Bombe Alaska
- This recipe is such a beautiful surprise cake.
I have taken the traditional Bombe Alaska model of cake, ice cream and meringue and placed an Asian twist on it.
Green tea, chai, earl grey and rosemary are some ingredients I have successfully baked with in the past so I decided, after a friend was telling me how Jasmine was her favorite tea I would experiment.
Why Jasmine was so appealing was due to this ingredients being so beautiful and interesting in scent. Therefore, I went to my local Asian grocer and purchased a bag of Jasmine flowers for me to experiment with.
By using my super fluffy cake base recipe (the same sponge cake recipe as my Blueberry Cardamom Pudding – yet to be posted), making things super easy by buying vanilla ice-cream (why reinvest the wheel when we already have 3 elements to this dish) and honey infused meringue this dish will look very impressive indeed.
Outcome = super delicious but not too sweet.
- 4 egg
- 145g sugar
- 4 tsn corn flour
- 145g self raising flour
- 1 tsn butter
- 80g water
- 2 tsn lemon zest
- 500g vanilla ice-cream
- 100g cream
- 20g jasmine flowers
- 25g honey
- 4 egg whites
- 100g sugar
- 2 tsn honey
- Using oil spray cover 6 large muffin tin holes 8cm in radius.
- Layer each hole with 2 sheets of cling wrap, ensuring the holes are well covered and there is overlap.
- Place the flowers into a saucepan with 100g cream and on a low heat simmer until steam appears and the flowers have soaked up majority of the cream. Do not boil.
- Place the mix into the food processor and blitz until almost smooth.
- Add the ice-cream and blitz until the ice-cream is smooth and the flowers are evenly distributed through the ice-cream.
- Place the honey in the microwave for 30 seconds to thin out then pour into the ice-cream mix until well combine.
- Pour the ice-cream in the holes and tap the tin to remove air bubbles, place in the freezer.
- Meanwhile preheat oven to 180c degrees and line a 20cm x 20cm cake tin with baking paper.
- Beat the eggs in a bowl with electric beaters until thick and creamy.
- Add the sugar slowly while beating until the sugar dissolves.
- Triple sift the flours into the egg mix and fold until just combine.
- Add the butter to the boiling water and stir to combine.
- Add the lemon zest and stir.
- Once the butter mix has cooled pour into the egg mix and fold until just combine.
- Pour the batter into the cake tin and bake in the oven for 15 minutes.
- Allow the cake to cool in the cake tin and turn out on a cutting board.
- Using an 8 cm cutter cut our 6 circles the same size as the muffin tins.
- Place the cake circle over the top of the ice-cream and lightly push with your fingertips.
- Place the tin back in the freezer for 3 hours to set.
- Beat the eggwhites with electric beaters until soft peaks form.
- Add the sugar slowly on a high speed followed by the honey that has been placed in the microwave for 30 seconds to thin out and beat until thick and glossy.
- Turn the cakes with the ice-cream out onto plates.
- Cover the ice-cream with the meringue mix, ensuring complete coverage.
- Using a blow torch slightly brown the meringue.
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