• Turn both ice cream machines on to pre-chill.
• For the Mandarin Sorbet, place the dextrose, caster sugar and stabiliser into a medium saucepan and stir with a whisk. Add the water and zest and whisk to combine.
• Place the saucepan over medium heat and warm to 85°C.
• Meanwhile, juice the mandarin and lemon separately. You’ll need 250ml mandarin juice and 25ml lemon juice.
• Add the mandarin and lemon juice to the syrup. Strain the syrup through a fine sieve into a small deep gastronorm and discard the zest.
• Place the syrup into the blast chiller on the wire rack for 10 minutes or until the mixture reaches 4°C. Stir the mixture halfway through if needed to prevent the edges from freezing solid.
• Meanwhile, for the Salted Caramel Ice Cream, place ¼ cup (55g) of cream into a small saucepan and scald (82°C), then set aside.
• Place another small saucepan over high heat to warm. After 1 minute, add 50g of the caster sugar into the saucepan and leave for 1 minute or until melted. Stir with a heat resistant spatula for 2 minutes or until the sugar reaches a dark and even coloured caramel.
• Remove the saucepan from the heat and add the scalded cream. Mix well to combine but be careful as it will bubble and steam furiously!
• Add the butter and salt to the caramel and stir until the butter has melted and the mix is well combined. Set aside.
• For the Mandarin Sorbet, transfer the chilled sorbet into the small domestic ice cream machine and churn for 15-20 minutes or until frozen, thick and creamy.
• Meanwhile, for the Salted Caramel Ice Cream, place the stabiliser and the remaining 40g of caster sugar into a medium saucepan and stir with a whisk. Add the milk, skimmed milk powder, trimoline, glucose and caramel to the saucepan and whisk to combine.
• Place the saucepan over medium heat and warm to 40°C, whisking or stirring frequently until the caramel dissolves into the milk.
• Place the egg yolks and the remaining 1/3 cup (75g) of cream into a small bowl and whisk together. Add the egg mixture to the saucepan of warm milk.
• Continue to cook over medium heat for 5 minutes, stirring constantly with a heat resistant spatula. Warm to 85°C and remove saucepan from the heat.
• Strain the mixture through a fine sieve into a large deep gastronorm. Place mixture into the blast chiller on the wire rack for 10 minutes or until it reaches 10°C. Stir the mixture halfway through if needed to prevent the edges from freezing solid.
• Meanwhile, for the Dark Chocolate Shavings, place the chocolate into a small glass bowl. Microwave for 2 minutes, in 30 second increments, stirring between. The chocolate should be mostly melted but still have a few small pieces remaining. Set aside for 1 minute or until all pieces have melted then stir until smooth.
• Stir the chocolate until the temperature drops to 30°C.
• Working quickly, pour the chocolate onto a marble slab and use a large offset spatula to spread the chocolate thinly, approximately 1-2mm thickness. Leave the chocolate to set.
• Meanwhile, place the 60mm silicone dome moulds onto a small shallow gastronorm.
• Spoon the sorbet into the small dome moulds and use a small offset spatula to smooth the surface. Place sorbet into the blast chiller for 15-20 minutes or until frozen and firm enough to turn out.
• For the Dark Chocolate Shavings, use a metal pastry scraper to scrape curls or shavings of the chocolate. Carefully scoop the shavings into a small bowl and refrigerate until needed.
• For the Salted Caramel Ice Cream, transfer the ice cream mixture into the large commercial ice cream machine and churn for 20 minutes or until frozen, thick and creamy.
• Meanwhile, preheat the oven to 180°C and grease a 30x20x2cm baking tray. Line the bottom of the tray with baking paper, ensuring there are no wrinkles or creases. Lightly spray the paper with canola oil.
• For the Chocolate & Mandarin Brownie, place the chocolate into a small glass bowl. Microwave for 2 minutes, in 30 second increments, stirring between. The chocolate should be mostly melted but still have a few small pieces remaining. Set aside for 1 minute or until all pieces have melted then stir until smooth.
• Place the butter, brown sugar and salt into the bowl of an electric mixer fitted with the creaming attachment. Cream the batter on medium speed for 3 minutes or until pale and fluffy, using a spatula to scrape the sides of the bowl if necessary.
• Meanwhile, finely grate the mandarin zest
• Add the chocolate and mandarin zest to the creamed mixture and beat through. Add the eggs, one at a time, beating briefly after each addition.
• Sift the flour and the cocoa powder together then fold into the batter with a spatula.
• Transfer the batter into the prepared tray and use a small offset spatula to spread the mixture evenly.
• Bake the brownie for 12 minutes or until a skewer comes out clean.
• Meanwhile, for the Salted Caramel Ice Cream, transfer the churned ice cream to a large bowl, add the chocolate shavings and carefully fold through until just combined.
• Half fill the 135mm silicone dome mould with the ice cream. Use a spatula or spoon to push the ice cream into the mould, ensuring there are no air pockets. Use the back of a spoon or spatula to create a cavity in the centre.
• Turn the sorbet domes out of the silicon mould. Push one sorbet dome into the centre of the cavity, flat side up. The sorbet dome should sit in the centre of the larger ice cream dome.
• Fill the rest of the large dome with ice cream to encase the sorbet. Use a large offset spatula to smooth the surface.
• Place the larger dome mould into the blast chiller for 1 hour or until frozen solid.
• Leave the brownie to cool in the tray at room temperature.
• For the Italian Meringue, combine the sugar and water in a medium saucepan over low heat. Stir with a heat resistant spatula until the sugar dissolves.
• Bring the syrup to the boil over high heat. Brush down the sides of the saucepan with a clean, wet pastry brush to remove sugar crystals. Simmer the syrup without stirring.
• When the syrup reaches 115°C on a probe thermometer, place the egg whites and cream of tartar into the bowl of an electric stand mixer, fitted with a whisk attachment. Beat the whites on medium speed to soft peaks. By this time, your syrup should have reached 121°C.
• When the syrup reaches 121°C (hard ball stage), increase the mixer speed to high. With the motor running, gradually pour the syrup into the egg white in a thin and steady stream, as close as possible to the inside wall of the bowl. Beat the meringue on medium-high speed for 10-12 minutes or until you have a cool, thick and glossy meringue.
• Meanwhile, turn the brownie onto a chopping board and cut a 14cm diameter round from the brownie. Discard the offcuts.
• Place the brownie round onto the serving plate. Place the ice cream dome, flat side down on top of the brownie. Remove the silicon mould.
• Place the plate onto a turntable. Place a small non-slip mat underneath if you’d like. Use a small offset spatula or spoon to spread the meringue over the surface of the dome, about 1cm thick.
• Hold the tip of a teaspoon or a small palette knife over the meringue at the base of the Bombe Alaska. Use a gentle smooth movement to spin the turntable, gradually moving the spoon up towards the top centre, leaving a swirl like indent all over the meringue. You’ll need to clean the teaspoon at intervals throughout to give clean lines.
• For the Spiced Rum Flambé, combine the rum and salt in a small copper saucepan.
• Place the saucepan of rum over medium heat. Warm to 68°C or until the rum starts to simmer. Remove the saucepan from the heat and transfer rum into the small copper saucier.

To finish the dish

• Light the rum on fire and carefully pour over the Bombe Alaska in a slow and steady stream. Serve immediately.