Easter is just around the corner! If you are planning to bring something to the family lunch, try your hand at this beautiful dessert by Stokehouse Q – Salted Caramel and Macadamia Easter Bombe.
Stokehouse Q Easter Bombe
Ingredients
Component One: Salted Caramel Ice-cream
330g sugar
750g cream
80g butter
3/4 tsp Salt
5 eggs
Component two: Honey macadamia parfait
3 large egg yolks
1 whole egg
1 sheet of gelatine (gold strength – approx. 5g)
175g cream
100g Roasted macadamia nuts
25g honey
Component three: Italian Meringue
600g caster sugar
300g egg whites
Method
Component One: Salted Caramel Ice-cream
- Place sugar in a pot on a medium heat and stir until it caramelizes (careful not to burn).
- When sugar is caramelized, slowly pour the cream in while stirring watch out for spitting.
- Add butter and salt once all melted together whisk eggs in a bowl and slowly pour mix over then put back in the pot.
- Cook on low while constantly stirring until coats the back of a spoon (test it by dipping in a spoon – it is ready if it sticks on the back and does not run off immediately).
- Put ice in a bowl with another bowl on top, then pour mix through a fine sieve into the top bowl
- Stir until completely cold then place into an ice-cream churner.
- Churn until firm, reserve for later use.
Component two: Honey macadamia parfait
- Whisk yolks, egg and 20g water together in a bowl over a pot of simmering water. Whisk until the mixture is aerated and becomes very thick – this is called a sabayon – try not to have any egg mixture up the sides of the bowl as it may over cook.
- Soften the gelatine in a bowl of ice water.
- Remove from the ice water and whisk into the sabayon until it is completely melted.
- Whip the cream to medium or soft peaks and fold it into the sabayon mix.
- Roast the macadamia nuts in the oven for 10 minutes at 140°C then blend them in a food processer with the honey
- Once blended to a rough paste, fold the macadamias into the main mixture.
- Layer the parfait into your desired moulds, filling to halfway, then freeze
- Once frozen, remove the moulds from the freezer and place churned salted caramel ice-cream on top and freeze.
Component three: Italian Meringue
- Dissolve sugar with a 5tbs of water in a pot, trying not to get any sugar on the side of the pot as it will crystalize when heated.
- Place egg whites in an electric mixer with the whisk attachment.
- Boil the sugar to 121°C using a sugar thermometer. Turn mixer on high and slowly pour sugar over whites.
- Whisk until cooled. Place in piping bags.
- Pipe on top of the frozen moulds and place back in the freezer
- When ready to serve use a blow torch to toast the meringue then serve immediately.