Sweet bombe a Milse hit

This Bombe Alaska from Milse played a role in one mans marriage proposal. Photo / Supplied

At Britomart's Milse, the Bombe Alaska is so deliciously decadent that it formed part of one man's marriage proposal.

"We've seen a few proposals," smiles deputy manager Ali Masters. "One guy had the ring come out on a plate with the Bombe Alaska, as it was her favourite dessert. She said yes."

While another occasion saw the nervous groom-to-be ask staff to make a special tart with a diamond sparkler inside, the Bombe Alaska is the dish winning the hearts of dessert fans.

"It's far and away our most popular gelato," Ali says. "The flavours change depending on the season, at the moment its green apple and vanilla."

With about 100 of the frozen gelato sticks flying out the door daily in summer, staff get started early to ensure each day's batch is chilled to perfection before the sweet-toothed fans arrive.

Each Bombe Alaska is a careful mix of gelato and sorbet, which is frozen before being dipped in white chocolate. After a second spell in the freezer, the treats are covered in Italian meringue, and then given a once-over with a blowtorch to create the light caramel colour that makes dessert-lovers weak at the knees.

Over the warmer months, Milse's Bombe Alaska supply has often sold out by midday, but it's not the only thing in the cabinet that keeps diners coming back to the specialist dessert restaurant.

"Our customers love anything salted caramel," Ali says. "That sells like wildfire."

While tried-and-true flavours are always a crowd-pleaser, head chef Whitney Maessen says Kiwis are getting increasingly adventurous with their desserts.

"We're moving past the custard square, and seeing more of a European influence," she says. "People are going overseas more often and seeing the trends there, and they're getting excited about food. We often have people taking photos of their plates."

Some of the more unusual flavour combinations whipped up by the chef have included black pepper chocolate, goats cheese sorbet, and beetroot sponge.

Wherever possible, ingredients are sourced from the Hip Group farm in Kumeu, and with kitchen staff going through about 180 eggs and 25kg of sugar per day, supplies never hang around for long.

For Whitney, a successful dessert is often about taking a classic dish and putting a new spin on it. "We start with basic combinations, then work as a team to really add something and make it ours," she says.

To ensure every aspect of a dish is top notch, kitchen staff will have a specific task to focus on, whether it be mixing macarons or glazing gateaux. Each plate is carefully tweaked until it makes the grade, and perfecting a dessert can take anywhere from a week to a month.

And staff love to watch the delighted looks on diners' faces when the decadent dishes are put in front of them.

"It's just so satisfying when it all comes together," Whitney says. "If people love it, then I'm happy."

milse.co.nz

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