Bombe Alaska - Cuisine Magazine - From New Zealand to the World

Ingredients

• 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
• 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