Durian Bubble Bombe Alaska

Durian Bubble Bombe | macaron base, champagne ice cream, durian meringue

A dessert creation for final project at Matthew Kenney Culinary, fundamentals of raw cuisine. We were tasked to come up with a three course menu, and to execute two of the three courses. I love themed entertaining, and since the yuletide season is upon us, my theme was A Rawyal Christmas, celebrating Christmas with the seasonal, local produce of Singapore.

This is my third durian confection, the first being the Daring Durian Birthday Cake, and The Singapore Cake. While undeniably durian is best enjoyed as it is, sometimes you are allowed to be schmaltzy and fancy schmancy especially when it’s christmas time. This time I am really pleased with the results. The durian lies in the meringue layer. Traditional meringue consists of egg whites whipped, followed by the introduction of powdered sugar, until the mixture reaches frothy consistency. In bombe alaska, the dessert is flambed with a blow torch or baked resulting in a stiff shell, in addition to the delightful theatrical effects it gives. In the raw replica of meringue, durian is able to somewhat recapitulate its essence with the help of almond flour and irish moss. Note that I have never tried actual meringue before so I am not in a position to truthfully compare the two.

The sponge base of almond, coconut and oat flour is a winner and one that should go into your collection of versatile recipes. In a prior MK recipe using macaron base (almond and coconut flour only), I found it too dry and crumbly, and the flavor of coconut too overpowering. I substituted half the coconut flour with oat flour and the result was just what I was looking for – lighter and more in tune with the sponge base of classic bombe alaska.

Equally mind-blowing is the champagne ice cream. The idea first stemmed from the association of christmas > bubbly > champagne > champagne ice cream. And then after some research, I learnt that alcohol, in addition to sweetener, helps lower the freezing point of ice cream to render softness and less of that icky iciness. Without an ice cream machine, icy ice creams are quite unavoidable. I am happy to discover that the alcohol trick really did work! After removal from the freezer, within a few minutes, the ice cream is perfectly scoopable as balls, quenelles, or whatever shape you fancy.

And behold, the BOMBE.

Durian Bubble Bombe Alaska
Prep time
Total time
Champagne ice cream on a light raw sponge, encased in a mimicry of durian meringue.
Recipe type: Dessert
Cuisine: Raw
Serves: 6 servings
  • 6 tablespoons almond flour
  • 2 tablespoons coconut flour
  • 2 tablespoons oat flour
  • 1 tablespoon yacon syrup or liquid sweetener
  • 1½ tablespoons coconut oil
  • 2 teaspoons almond milk
  • ¼ teaspoon almond extract
  • ¼ teaspoon vanilla extract
  • Pinch sea salt
Champagne Ice Cream
  • 6 tablespoons almond milk
  • 6 tablespoons champagne or white wine
  • ¼ cup young coconut puree
  • ½ cup almond pulp
  • 2 tablespoons lucuma powder
  • 1 tablespoon honey
  • 2 tablespoons coconut oil
  • ¼ teaspoon vanilla extract
  • Pinch sea salt
Durian Meringue
  • ½ cup (120 g) durian pulp
  • 2 tablespoons almond flour
  • 1 tablespoon Irish moss gel
  • 1 teaspoon coconut oil
Chocolate Sauce
  • 3 tablespoons cacao powder
  • 2 tablespoons coconut oil
  • 1 tablespoon yacon syrup or liquid sweetener
For the Crust
  1. Place ingredients in a food processor and blend until a soft dough forms. Shape into discs using a 3-inch ring mold. Store in the freezer.
For the Ice Cream
  1. Blend all ingredients in a blender on high until smooth, adding the coconut oil in last.
  2. (No ice cream maker method) Pour the mix out onto a shallow tray and place in the freezer. After two hours or when almost frozen, churn the mixture in the food processor to incorporate air and lightness. Repeat twice.
  3. Line a tea cup or circle container with plastic wrap. Spoon ice cream into cup. Place frozen crust over the top and store cup in the freezer until ready to plate.
  4. Store remaining ice cream in an air-tight container, preferably with plastic wrap over the surface to reduce ice crystal formation.
For the Durian Meringue
  1. Combine ingredients in a food processor and blend until smooth. Transfer to an air-tight container and store in the refrigerator.
Chocolate Sauce
  1. Whisk together ingredients in a small bowl. If desired, pipe out shapes onto parchment paper and freeze.
  1. Release ice cream from cup by immersing in hot water. Place onto plate.
  2. Using a piping bag with desired tip, pipe durian meringue over ice cream.
  3. Drizzle with chocolate sauce.

I have done up my first iMovie video for the final project presentation! You may view it here. Excuse if it may be slightly amateurish.


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