Bombe Alaska | How to make Bombe Alaska

By mohan ram ap  |  25th Sep 2015  |  
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  • Photo of Bombe Alaska by mohan ram ap at BetterButter
Bombe Alaskaby mohan ram ap
  • Prep Time

    0

    mins
  • Cook Time

    10

    Hours
  • Serves

    5

    People

1

0

About Bombe Alaska Recipe

I dedicate this recipe to my one and only friend.

Bombe Alaska is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of American cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Bombe Alaska at your home. Bombe Alaska by mohan ram ap will help you to prepare the perfect Bombe Alaska at your home. You don't need any extra effort or time to prepare this. It just needs few minute for the preparation and 600 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Bombe Alaska.

Bombe Alaska

Ingredients to make Bombe Alaska

  • flour - 1 cup
  • Cocoa Powder - 1 tbsp
  • sugar - 3/4 cup
  • butter - 2 tbsp
  • eggs - 7
  • Milk Powder - 1 tbsp
  • Baking Powder - 1 tsp
  • baking soda - 1 tsp
  • A pinch of salt
  • Cake Gel - 1 tsp
  • Vanilla Essence - 1 tsp
  • Refined oil - 2 tbsp
  • Icing sugar - 1/2 cup
  • G.M.S - 1.5 tbsp
  • C.M.C - 1 tsp
  • Fresh cream - 1 small pack
  • lemon Essence - Few Drops
  • Caramel Syrup - As Required
  • Vanilla Custard Powder - 2 tbsp
  • Full Fat Milk - 500 ml (1 packet)
  • Red Wine or Bourbon Whiskey or sugar Syrup as required

How to make Bombe Alaska

  1. Sieve flour, baking pwd, milk pwd, baking soda and cocoa pwd.
  2. Beat 3 eggs and sugar, add butter, mix till sugar dissolves.
  3. Add cake gel, vanilla, lemon essence, caramel syrup and salt.
  4. Add flour with refined oil and fold with the batter.
  5. Pour the batter into greased, shaped moulds.
  6. Bake at 160 degree C for 20-30 mins, keep aside.
  7. Mix vanilla custard pwd, G.M.S. and C.M.C. in a little milk, keep aside.
  8. Boil milk in a heavy bottomed then simmer on low flame.
  9. Add sugar and Custard mixture, stir continuously.
  10. Keep boiling for 5 mins, stirring continuously, till it becomes a very thin custard.
  11. Strain and freeze the custard for 3-4 hours .
  12. Cut the frozen custard into small cubes, beat till fluffy and smooth along with fresh cream and vanilla essence. Freeze for 5 hours.
  13. For the Meringue: In a bowl add 4 egg whites and add icing sugar, beat.
  14. Beat till you get soft-stiff consistency. Wet the top of the cake with Red Wine/Bourbon Whiskey/Sugar Syrup.
  15. Place ice cream on top of the cake and cover it with meringue.
  16. Flame or blow fire on top of the meringue using a blow torch till you get that golden color on top of the meringue.

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