Free Shipping on orders over $69

Cherry Bombe Alaska


Not rated yet

Ingredients

  • 1 jar cherries drained
  • 1 pckt sour cherry pistachio nougat, chopped
  • 1L good quality vanilla icecream
  • 500g cherry sorbet
  • 500g coconut icecream
  • 180g egg whites
  • Pinch of cream of tartar
  • 200g caster sugar
  • 1 round chocolate cake to fit base of pudding mould ~1.5cm thick (use your favourite recipe)
 Cherry Sorbet
  • 1.5kg fresh cherries
  • 600g sugar
  • 250ml water
  • 1 lemon juice
  • 1 vanilla bean
  • 1 cinnamon stick
Coconut Icecream
  • 600ml cream
  • 500ml milk
  • 100g toasted shredded coconut
  • 200g coconut palm sugar (or caster sugar)
  • 12 egg yolks

Method
Cherry Sorbet
Pit the cherries, purée and set aside. Boil the water and sugar, vanilla bean and cinnamon stick together for 5 mins. Allow to cool. Add the cherries and lemon juice. Strain and churn in an icecream machine or use a KitchenAid Mixer with icecream attachment.
Coconut Icecream
Bring the milk and cream to the boil with the toasted coconut and sugar. Steep to allow the flavours to develop for about ½ an hour. In a bowl whisk the egg yolks until light and fluffy. Slowly pour in the hot milk and cream and whisk together. Over a double boiler cook the icecream base until it coats the back of the spoon. Strain and cool over a tub of ice. Once cool churn in an icecream machine or use a KitchenAid Mixer with icecream attachment.
To Assemble
Line the inside of a 2L pudding mould with cling film. Add the churned cherry sorbet mix to cover the bottom third of the mould. Layer with a row of cherries. Allow to firm in the freezer. Once firm add the coconut layer. Freeze. Combine softened vanilla icecream & chopped nougat together then place on top of the coconut icecream layer. Place a disc of chocolate cake to fit the top of the last layer. Freeze. When you are ready to serve, turn out onto a lined oven tray. Whisk the egg whites and the cream of tartar in a bowl until stiff peaks form. Gradually add the sugar and whisk together. Coat the icecream with meringue and place in a hot oven for a few minutes until browned. Serve immediately.          
4 payments of $0.00 Learn more


Available In Stores (check below)
Customer reviews
Please sign in to add review
There are no comments yet. Be the first to leave a comment

We accept the following debit/credit cards:


You can also pay using a Wheel&Barrow gift card.


We deliver to anywhere inside Australia, excluding Northern Territory & Tasmania. We do our best to make sure all products are checked and boxes well packed in order to make it safely to their new home in a timely fashion. 


Flat Rate Delivery of $9.95 + FREE SHIPPING on all orders over $69*

BUY WITH PEACE OF MIND

We want you to be 100% satisfied with your purchase... In addition to your statutory rights Wheel&Barrow will gladly offer you the choice of an exchange, replacement, store credit or refund where products are returned within 14 days of delivery, in original packaging and accompanied by proof of purchase. You can return your order to any store nation wide or discuss further with our customer service team, contact details are below*

You can read our full terms and conditions here


BREAKAGE OR INCORRECT ORDER
We do our best to make sure all products are checked and boxes well packed in order to make it safely to their new home. If any breakage or mistake do occur be assured our local customer service team will be on hand to provide the solution that best fits your needs:

WEBSITE: wheelandbarrow.com.au/contact_us
EMAIL: website@wheelandbarrow.com.au
PHONE: (08) 8282 2100