Guinness and chocolate ice-cream bombe Alaska recipe

Guinness and chocolate ice-cream bombe Alaska recipe

www.gourmettraveller.com.au

Try Guinness and chocolate ice cream bombe Alaska with this recipe, a decadent dessert combining rich ice cream, chocolate, and toasted meringue.

View full recipe on www.gourmettraveller.com.au

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Cooking tools:

  • Kitchen torch
  • Mixing bowl
  • Saucepan
  • Whisk
  • Wooden spoon
  • Hand mixer
  • Dolly varden cake tin
  • Pudding mould
  • Cake pan
  • Parchment paper
  • Oven
  • Cooling rack
  • Baking sheet
  • Instant-read thermometer
  • Pastry brush
  • Serving platter
  • Spoon
  • Measuring cup
  • Kitchen scale
  • Stove
  • Freezer
  • Fine-mesh sieve
  • Spatula
  • Chef's knife
  • Cutting board
  • Kitchen timer
  • Ice
  • Sugar
  • Cake tester
  • Plate

Ingredients

  • 100 gm Brazil nuts
  • 220 gm caster sugar (1 cup)
  • 4 eggwhites
  • Pinch cream of tartar
  • Guinness and chocolate ice-cream
  • 250 gm dark chocolate (70% cocoa solids), finely chopped
  • 150 ml Guinness or other dry stout
  • 400 ml milk
  • 100 gm caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 2 tbsp Dutch-process cocoa
  • 7 egg yolks
  • 450 ml thickened cream
  • Chocolate Guinness cake
  • 55 gm softened butter
  • 80 gm each caster sugar and brown sugar
  • 2 eggs
  • 60 ml dry stout, such as Guinness
  • 2 tsp vegetable oil
  • 80 gm self-raising flour
  • 35 gm Dutch-process cocoa, sieved

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