Bombe Alaska

Food and recipe styling Kenji Yoshitsuka / Photography Tony Nyberg

	MATCHA ICE CREAM makes about 1 litre (or use store-bought matcha ice cream)
	500ml cream
	170ml whole milk
	6 large egg yolks (save the egg whites for the meringue)
	85g granulated sugar
	10g (approximately 1 tablespoon) matcha powder
	½ teaspoon vanilla extract
	CHIFFON SPONGE
	190g all-purpose flour
	15g (approximately 1 tablespoon) baking powder
	1.5g (approximately ¼ teaspoon) salt
	4 large eggs, separated
	200g granulated sugar
	120ml vegetable oil
	120ml water
	1 teaspoon vanilla extract
	RED BEAN MOUSSE
	7.5g gelatine powder (or 1½ sheets gelatine)
	180ml cream
	50g granulated sugar
	½ teaspoon vanilla extract
	120ml red beans (cooked and puréed)
	MERINGUE
	4 egg whites (saved from the ice cream recipe)
	1.25g (approximately ¼ teaspoon) cream of tartar
	100g granulated sugar

1.	MATCHA ICE CREAM
2.	In a saucepan, heat the cream and milk together until just about to boil. Remove from the heat and leave to cool slightly.
3.	In a heatproof bowl, whisk the egg yolks with the sugar until the mixture becomes pale and thick, about 5-8 minutes.
4.	Place the bowl over a pot of simmering water or a double boiler and continue whisking until the mixture is slightly thickened and creamy.
5.	Gradually whisk the hot cream/milk mixture into the egg/sugar mixture, adding it slowly to avoid cooking the eggs.
6.	Cook over the double boiler until it reaches 77°C and coats the back of a spoon.
7.	Remove from the heat and whisk in the matcha powder and vanilla extract until fully incorporated.
8.	Strain through a fine mesh sieve, if desired, for smoothness.
9.	Let the mixture cool to room temperature, then refrigerate until completely chilled, preferably overnight.
10.	Pour the chilled mixture into an ice-cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
11.	Transfer the churned ice cream to a container and freeze until firm, approximately 4 hours.
12.	CHIFFON SPONGE
13.	Heat the oven to 165°C.
14.	In a large bowl, whisk together the flour, baking powder and salt.
15.	In another bowl, mix the egg yolks, sugar, oil, water and vanilla extract.
16.	Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
17.	In a clean bowl, beat the egg whites until stiff peaks form.
18.	Gently fold the egg whites into the batter until fully incorporated.
19.	Pour the batter into an ungreased 23cm-round cake tin.
20.	Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool.
21.	Once cooled, cut the sponge in half horizontally, then cut two circles: one circle that fits the middle of the bowl in which you’ll build the bombe, and one circle that fits the top of the bowl.
22.	RED BEAN MOUSSE
23.	If using gelatine powder, sprinkle it over 30ml cold water and let it sit for about 5-10 minutes to bloom.
24.	If using gelatine sheets, soak them in cold water for about 5 minutes until soft, then drain.
25.	In a small saucepan, gently heat the bloomed gelatine mixture over low heat (or warm the drained sheets in a saucepan with a little water) until completely dissolved. Remove from the heat.
26.	In a large mixing bowl, whip the cream with the sugar and vanilla extract until soft peaks form.
27.	In a separate bowl, mix the red bean purée with the dissolved gelatine until fully combined.
28.	Gently fold the whipped cream into the red bean mixture in two or three additions, keeping the mixture light and airy.
29.	Set aside in a bowl or piping bag and place it in the fridge until needed.
30.	TO ASSEMBLE
31.	Take a bowl (about 23cm diameter and 10cm deep) and line with plastic wrap.
32.	Scoop half the matcha ice cream into the bowl, pressing it down firmly. Freeze until solid, at least 1 hour.
33.	Cover the ice cream with the smaller round of chiffon sponge.
34.	Spread the red bean mousse on top of the sponge.
35.	Put the bowl back into the freezer and freeze until firm, about 1 hour.
36.	Spread over the rest of the ice cream, top with the larger round of chiffon sponge and freeze for another hour or until fully firm.
37.	To make the meringue, put the egg whites in a clean, dry bowl, add the cream of tartar and beat with an electric mixer on medium speed until soft peaks form.
38.	Gradually add the sugar, continuing to beat until stiff, glossy peaks form.
39.	Remove the bombe Alaska from the freezer. Invert the bowl onto a serving platter and turn out the bombe. Remove the plastic wrap.
40.	Cover the entire surface with the meringue, making sure to seal the edges well – you can use a piping bag with a star nozzle or use a spatula to create peaks and swirls in the meringue.
41.	Caramelise the meringue using a blowtorch or under the grill until browned.

Kenji Yoshitsuka

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