Bombe Alaska Pistachio and quince, flaming rum There’s ‘Baked Alaska’ and ‘Bombe Alaska’….. The classic ‘Baked Alaska’ was originally called ‘Norwegian Omelette’ until it was given its now more popular title by Charles Ranhofer, chef at the world famous steakhouse Delmonico’s in New York around 1876. He named his version in celebration of the newly acquired American territory. The Bombe Alaska is simply the same dish…fired at the table with warm dark rum as we do at Steer. Meringue insulates the frozen insides from the extreme heat required to set and brown it, we have had at least 8 variations on the menu over the years. Currently we’re utilising our huge stockpile of fantastic quince, preserved during the season, which is married with pistachio nut. This version of the classic Steer dessert lives on until the quince has been exhausted…passion fruit next perhaps?
Posted on: Thu, 16 Oct 2014 05:42:39 +0000
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