Raspberry Sorbet - Vanilla Gelato - Graham Cracker - White Chocolate - Flavoured Swiss Meringues
COMPOSITION: LAYER + COMPONENT
- Centre - Raspberry sorbet insert
- Main body - Vanilla gelato
- Base - Graham cracker biscuit disc
- Shell - Thin white chocolate + cocoa butter coating
Raspberry Sorbet Insert
Method:
Fill small silicone dome moulds with a Raspberry Sorbet and freeze completely. The insert should be approximately 40-50% of the diameter of the finished Bombe Alaska dome.
Vanilla Gelato Dome & Graham Cracker Base
Method:
Soften the vanilla gelato only enough to make it workable; do not allow it to melt.
Fill larger dome moulds approximately halfway with vanilla gelato and press firmly against the sides to eliminate air pockets.
Insert the frozen raspberry sorbet dome into the centre.
Cover with more vanilla gelato, leaving enough space for the graham cracker biscuit.
Press a graham cracker biscuit disc into the gelato so the biscuit finishes flush with the mould.
Freeze completely at -18°C or colder before unmoulding.
Thin White Chocolate Shell
Ingredients:
- 500g White chocolate
- 75g Cocoa butter
Method:
Melt the white chocolate and cocoa butter together to 40-45°C. Cool to approximately 30-32°C.
Unmould the completely frozen gelato domes, place on a rack and pour a very thin coating over each dome. Allow the excess to run off immediately. The coating should be a delicate shell rather than a thick chocolate layer. Return immediately to the freezer.
Three Fruit Swiss Meringue
Make each flavour separately using the Swiss method.
Raspberry:
- 200g Egg whites
- 100g Caster sugar
- 12g Fresh As Raspberry Powder
Blackcurrant:
- 200g Egg whites
- 100g Caster sugar
- 10g Fresh As Blackcurrant Powder
Passionfruit:
- 200g Egg whites
- 100g Caster sugar
- 10g Fresh As Passionfruit Powder
Swiss Meringue Method:
Combine the egg whites and caster sugar in a clean heatproof mixing bowl.
Place over a bain-marie and whisk continuously until the sugar is completely dissolved and the mixture reaches 70-72°C.
Transfer to the mixer and whip on medium-high speed until stiff, glossy and cooled.
Sift the chosen freeze-dried fruit powder very finely.
Once the meringue has reached full volume, turn the mixer to low and gradually add the powder. Mix only until evenly incorporated.
Transfer each flavour to a separate piping bag and use immediately.
Final Assembly
Place the frozen, white-chocolate-coated dome with the graham cracker base facing down.
Pipe raspberry, blackcurrant and passionfruit meringues over the entire dome in alternating irregular peaks.
Cover the white chocolate completely and bring the meringue down to the graham cracker base.
Keep some variation in the size and height of the piping for a more natural finish.
Torch the meringue until caramelised on the tips and ridges, leaving some of the natural fruit colours visible.
Serve immediately or return to the freezer briefly if required for service.
