Vanilla Chocolate Bombe
|For vanilla ice cream|
|Vanilla ice cream||1 Pint|
|Single cream||1 Pint (600 Milliliter)|
|Double cream||1⁄2 Pint (300 Milliliter)|
|Dark chocolate||6 Ounce (185 Gram)|
|Strong black coffee||3 Tablespoon|
|Eggs||4 , separated|
|Butter||1⁄2 Ounce, softened|
|Caster sugar||3 Tablespoon|
|Double cream||1⁄4 Pint, whipped (150 Milliliter)|
1 For the ice cream in a bowl, place the sugar and egg yolks and whisk until thick and creamy.
2 In a heavy based saucepan, put single cream and the vanilla pod and simmer for 3 minutes.
3 Cool slightly, then remove the vanilla pod.
4 Gradually add half of the warm cream mixture to the egg mixture, beating well.
5 Add the egg mixture to the remaining cream.
6 Stir over a low heat until the mixture thickens and coats the back of a spoon.
7 Do not boil.
8 Set aside to cool.
9 Stir in the double cream and pour into a freezer-proof bowl lined with cling film.
10 Freeze until almost set.
11 Remove from the freezer, break up with a fork and put into a food processor.
12 Process until thick and creamy.
13 Pour into a 3 pt (1.8 ltr) bowl lined with cling film.
14 Cover a 1 pt (600 ml) bowl with cling film and press down into the mixture, forcing the ice cream up around the sides.
15 Freeze until firm.
16 For the chocolate mousse,in a bowl break the chocolate into small pieces and place it and the coffee.
17 Melt over a saucepan of simmering water, stirring until smooth.
18 Remove from the heat, beat in egg yolks one at a time.
19 Continue beating, add butter and brandy, allow the mixture to cool.
20 Beat the egg whites until soft peaks form, then beat in the sugar.
21 Fold egg whites and cream into the chocolate mixture.
22 Remove smaller mould from the ice cream.
23 Spoon the mousse into the centre of the ice cream and return to the freezer to set.
24 Serve chilled