A dessert with rum in it gets an instant tick from us, and if you have a vegan at the dining table, you’ll get some serious brownie points if you serve this amazing Bombe Alaska at your next dinner party.
You simply have to give this recipe, courtesy of Diplomático Rum and Alibi Bar & Kitchen, a go this weekend. The two sustainably oriented brands teamed up this month to showcase ethical eating doesn’t have to be bland. Let this dessert be proof!
Vegan Bombe Alaska
Sponge cake
399g unsweetened soy milk, at room temperature
22g white vinegar
149gunsalted vegan butter, at room temperature, cubed
224g granulated sugar
10gpure vanilla extract
380g gluten free flour
10g baking powder
5g baking soda
Pinch salt
Lightly grease two baking trays, line the bottom with a cut-out piece of parchment paper.
Preheat the oven to 350°F (180°C).
To a medium bowl or jar, add the milk and vinegar, and give it a mix. Set it aside for 5 minutes to curdle.
In a large bowl, mix together the butter and sugar until creamy. You can either do this with an electric hand mixer or a fork. Next, add the vanilla extract and half of the milk-vinegar mixture. Mix again until combined.
Place a sieve over the bowl, sift in roughly half of the flour, and all of the cornstarch, baking powder, baking soda, and salt. Mix until just combined, but be careful not to overmix. Some streaks are okay.
Next, add the other half of the milk-vinegar mixture and then sift in the rest of the flour, and mix until just combined. Careful not to overmix.
Divide the batter between the two greased baking trays, level out the top as the mixture is a bit thick, and give the trays a gentle tap on the counter to release any air bubbles.
Bake the cakes on the middle rack of the preheated oven for 12-16 minutes, or until the edges are golden and a thin wooden skewer inserted into the centre comes out clean. Let the cakes cool for 10 minutes in the pan, before transferring them to a wiring rack to cool off completely.
Icecream
500g pineapple puree
120g caster sugar
115g water
1g cinnamon powder
1g Cardamom powder
Mix all ingredients in a blender with granulated sugar and water until smooth, pour in a saucepot, boil.
Chill the pineapple mixture in the refrigerator for at least one hour. Freeze in your ice cream maker according to the manufacturer’s instructions.
Vegan Meringue
200g aquafaba
220g caster sugar
30ml Diplomático Exclusiva Reserva
Whip aquafaba and sugar in a mixer using whisk until stiff peaks form.
Pipe atop spoke cake.
Gently pour Diplomático over assembled dessert, set alight to enhance flavour and bring some torched edges to the meringue piping.
Huge thanks for this recipe to Michael Miko Aspiras who is the Head Pastry Chef at the always incredible OVOLO WOOLLOOMOOLOO