Recipe - Bombe Alaska

1 Chocolate sponge base
1 l Vanilla icecream

ITALIAN MERINGUE
120 ml Egg white; (from 4 large
eggs)
60 ml Water
150 g Sugar
1 Pinch; cream of tartar

With a sharp knife cut sponge base into a circle, using rim of a one
litre pudding basin as a guide.

Pack icecream into the pudding basin lined with plastic wrap,
allowing enough left over wrap to use as a handle to get the
icecream out later.

Place into the freezer.

Into a saucepan, preferably nonstick, add water and sugar and heat
to a soft boil stage, 116c (use a sugar thermometer to check
temperature).

NOTE: Soft boil stage is when a droplet put into cold water has a
soft but firm consistency.

Beat the egg whites in a copper or stainless steel bowl (not plastic),
adding a little cream of tartar. Whisk until soft, but firm peaks
form. Pour the sugar syrup into the meringue mixture, beating all the
time, until it cools. (This may be done over iced water to speed up
the process).

Unmould icecream onto the sponge base, quickly spoon on the cold
meringue mixture over the icecream and sponge, making sure the
icecream and sponge are completely covered.

Immediately, place in a preheated hot oven at (200c 230c) and bake
for 56 minutes, until meringue is golden brown.

Converted by MC_Buster.

Per serving: 107 Calories (kcal); 0g Total Fat; (0% calories from
fat); 2g Protein; 25g Carbohydrate; 0mg Cholesterol; 34mg Sodium Food
Exchanges: 0 Grain(Starch); One half Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 1 One half Other Carbohydrates

Converted by MM_Buster v2.0n.