The Point Revolving Restaurant
Sandy Bay, Hobart
BOMBE ALASKA WITH BERRY COULIS
One serve
Building
Cut 2 disc of chocolate sponge
Cut one of them to fit the mould
Brush 20ml cassis syrup on sponge on the inside of the mould
Add 2 scoops of chocolate ice cream pushing down to compact it and leaving a small gap at the top so it can be filled with 20 ml of black currant coulis.
Place the remaining sponge disc on top pressing firmly and freeze
Meringue
Whisk 3 egg whites
50g castor sugar
25g icing sugar
Beat till peaks form spreading over turned out bomb Alaska.
Touching with knife to form the spiky effect.
Brown with gas gun or in a preheated oven .
Serve with King Island cream, berry coulis and flambé with brandy.
