This is a tropical showstopper that feels like fireworks
This is a dish that captures the theatre of fire, the spirit of Christmas, and the pleasure of shared indulgence.
A coconut and mango bombe Alaska is cool and creamy – and a light finish to the meal. Flames of white rum lick at the peaks of meringue, turning them golden, concealing the layer of rich coconut parfait and the sunny mango interior. It’s a dish that captures the theatre of fire, the spirit of Christmas, and the pleasure of shared indulgence. You can also prepare the bombe a few days in advance and keep it in the freezer.
Try too my celebration prawn toasts and grilled lobster recipes.
Mango bombe Alaksa
If you get stuck for time, just buy coconut ice cream and mango sorbet for ease.
Coconut parfait
- 250g caster sugar
- 80ml water
- Zest of 1 lime
- 5 egg yolks
- 3 egg whites
- 400ml coconut cream
- 2 leaves of gelatine
In a small pan, warm100ml of coconut cream. Soften the leaves of gelatine in a little cold water, remove, and dissolve in the warm coconut cream. Strain and combine this with the remaining coconut cream. In a small pan combine 100g of caster sugar and 30ml water. Bring to the boil, stirring continuously, until sugar has dissolved, then simmer for 4 to 5 minutes until it reaches 118C.
Whisk together the egg yolks and the lime zest until the mixture becomes frothy, paler, and lighter in texture. While whisking, gradually pour the syrup in a slow steady stream and whisk for 10 minutes or until cooled, by which time it will have tripled in volume. This is known as a “pâté à bombe”. Place in a clean bowl, cover and chill until needed.
Meanwhile, whip the egg whites until they form soft peaks. In a small pan combine remaining 150g of caster sugar and 50ml of water. Bring to the boil, stirring continuously, until sugar has dissolved, then simmer for 4 to 5 minutes until it reaches 118C. Whilst whisking, gradually pour the syrup in a slow steady stream into the egg whites and whisk for 5 to 6 minutes until light and fluffy.
When the coconut cream has thickened slightly, combine with the pâté à bombe. Gently fold in a quarter of the whipped egg whites to lighten the egg yolk mixture. Once incorporated, carefully fold in the remaining meringue, taking care to maintain its lightness and volume. Line a round 20cm bowl with clingfilm, leaving an overhang, and spoon in the mixture. Smooth the top, cover, and place it in the freezer for at least eight hours or until fully set.
Mango sorbet
- 600g chopped ripe mango
- 80g agave syrup
- Zest of 1 lime
- Juice of 2 limes
Add all the ingredients to a blender, food processor or jug, if using a hand blender. Blend everything together until completely smooth. Pour into a container and freeze for 3 to 4 hours until solid. Cut the sorbet into chunks and place into a food processor. Blend again until the sorbet becomes smooth. Place in the freezer until set.
Coconut sponge
- 4 large eggs
- 75g caster sugar
- 60g flour
- 60g desiccated coconut
Preheat your oven to 180C and line a 23cm cake tin with baking paper. Beat the eggs for 10 to 12 minutes in a bowl over simmering water (or bain-marie) until they are light and fluffy and reach ribbon stage, where the mixture will form a thick ribbon that falls from the whisk and sits on the surface without sinking immediately. Once the ribbon stage is achieved, remove the bowl from the heat. In a separate bowl, combine the sugar, flour and desiccated coconut. Gently fold this dry mixture into the eggs in batches, taking care to maintain the airy texture of the batter. Pour the batter into the prepared tin, spreading it evenly. Bake the cake for about 12 to 15 minutes. To check for doneness, insert a wooden skewer into the cake; if it comes out clean, the cake is ready. Remove and cool.
Italian meringue
- 4 egg whites
- 175g caster sugar
- 175g liquid glucose
- 70ml water
- 60ml white rum, optional
Place sugar, glucose and water in a saucepan and heat until it reaches 118C. Whip the egg whites until they form soft peaks. While continuously whisking, gradually pour the syrup in a slow steady stream and whisk on a high speed for 10 to 15 minutes, until the meringue is glossy and forms stiff peaks.
To assemble the bombe, carefully scoop a 10cm rounded well in the centre of the coconut parfait, keeping the filling. Fill the centre with mango sorbet before covering with the excavated coconut parfait. Cover with the sponge base and press lightly. Freeze until firm.
To remove the ice cream bombe from the bowl, run a warm damp cloth around the outside of the bowl to slightly melt the outer layer. Place a flat plate on top of the bowl and holding both securely, invert the bowl to transfer the dessert onto the plate, removing clingfilm. Spread the meringue over the entire bombe, creating peaks and swirls with the back of a spoon. Place in the fridge for 35 to 40 minutes to soften slightly until ready to serve. When ready to serve, toast the meringue, either with a blowtorch or under a hot preheated grill. For a fiery finish warm 60ml of white rum in a small pan and ignite before carefully pouring over the bombe. Serves 8