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Eggnog-spiced gingerbread bombe alaska wreath recipe
Eggnog-spiced gingerbread bombe alaska wreath recipe
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Prep Time:
645 minutes
Cook Time:
Total Time:
645 minutes
Impress guests with a Christmas frozen dessert of spiced ice-cream, gingerbread biscuits, and Italian meringue.
Ingredients:
  • 20.00 gm ground cinnamon
  • 1/4 tsp ground cloves
  • 5.00 gm ground nutmeg
  • 4L good-quality vanilla ice-cream, softened
  • 40.00 ml brandy (optional)
  • 300g bought gingerbread biscuits
  • 150g unsalted butter, melted
  • Chopped crystallised ginger, to serve
  • 315g (1 1/2 cups) caster sugar
  • 4 egg whites
Instructions:
  • Grease a 25cm springform pan and line it with plastic wrap, ensuring the wrap hangs over the edge.
  • Toast cinnamon, cloves, and nutmeg in a small frying pan for 1 minute until fragrant. Transfer the spices to a large bowl, then mix in the ice cream and brandy, if desired. Spread the mixture in the prepared pan, level the surface, and freeze for 4 hours until solid.
  • In a food processor, blend biscuits into fine crumbs. Add butter and blend until fully mixed. Press mixture onto ice-cream to create a smooth layer. Cover with plastic wrap, ensuring it overhangs, then freeze for at least 6 hours or up to 2 months.
  • To prepare the Italian meringue, combine sugar and 80ml (1/3 cup) water in a small saucepan over high heat. Stir for 2 minutes until the sugar dissolves. Let it boil undisturbed for 5-10 minutes until the sugar reaches 120C on a candy thermometer.
  • Whip egg whites with electric beaters until soft peaks form, then slowly drizzle in sugar syrup while beating. Keep beating for 5 minutes until mixture is cool, thick, and glossy.
  • Turn out the bombe alaska onto a large serving plate, then delicately coat it with meringue using an offset palette knife to create an elegant swirl. Torch the meringue until caramelized, sprinkle with ginger, and serve promptly.

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