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

Name: 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

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