Grilled peach and white chocolate bombe Alaska

Method

• Step 1
  Preheat your oven to 180C and line a 9-inch baking tin with baking paper and set aside.
• Step 2
  Sift 1/3 cup plain flour and 1/4 tsp baking powder into a small bowl, then re-sift.
• Step 3
  Place 25g butter in a small microwave-safe bowl and microwave for 50 seconds or until just melted.
• Step 4
  Place 4 eggs and 1/4 cup caster sugar in a small mixing bowl and mix on high speed with electric beaters until light in colour and almost quadrupled in size.

  

• Step 5
  Sift half the flour mixture into your eggs and fold together gently with a spatula. Sift in the rest of your flour and fold through until well combined.
• Step 6
  Add the melted butter to your mixture and gently mix through.
• Step 7
  Pour your batter out into your pre-prepared baking tray and place in the oven to bake for 15 minutes or until the top is golden and an inserted skewer is removed clean. Set aside to cool.
• Step 8
  To make the ice cream, scoop vanilla ice cream into a large bowl lined with cling wrap.
• Step 9
  Add in 1/2 cup of white chocolate chips and mix thoroughly.
• Step 10
  Once mixed, press the ice cream into the bowl so it fills all air pockets and scoop a small amount of ice- cream out of the centre (where your half a peach will go). Place the bowl in the freezer for 1-2 hours or until your icecream has re-frozen.
• Step 11
  Meanwhile, cut your peaches in half, pit them and remove the skin. Place face-down on a lightly oiled griddle pan over medium heat. Cook for 4-5 minutes or until grill marks appear of the peach, then flip them and cook for 4-5 minutes on the other side. Set aside.
• Step 12
  To make the Swiss meringue, place 4 eggs whites, 1 cup of caster sugar and a pinch of cream of tartar into a large glass or metal mixing bowl and place over a double boiler. (a medium sized saucepan containing a few inches of boiling water). Whisk by hand until all the sugar has dissolved.
• Step 13
  Move your mixing bowl off the double boiler and whisk with electric beaters until your mixture is thick, glossy and holds stiff peaks. This should take around 10 minutes or more depending on the power of your beaters.
• Step 14
  Retrieve your ice cream cases from the freezer and set on the benchtop for 5 minutes to soften slightly.
• Step 15
  Gently remove your ice-cream mould from the bowl, press half a peach into the hole in the centre of the dome, them flip it (peach side down) onto your pre-prepared sponge cake.
• Step 16
  Using a sharp knife and your ice-cream mould as a guide, cut your sponge cake down to size so as it doesn't stick out past your ice-cream dome.
• Step 17
  Transfer your Bombe Alaska onto a spare plate or baking tray, and pipe or rusticly 'paint' your meringue mixture onto the outside of your ice-cream. Ensure you cover all the ice-cream and the sponge cake at the bottom, but you can make your layer as thick or as thin as you'd like, and any shape your desire!
• Step 18
  Transfer your Bombe Alaska onto your serving plate and gently toast your meringue with a blow torch. Serve right away.