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Raspberry Bombe

sweet.chef's picture
Ingredients
  Chocolate ice cream 4 Fluid Ounce, slightly softened (About 1 Quantity)
For filling
  Egg yolks 3
  Caster sugar 90 Gram
  Kirsch 30 Milliliter (2 Tablespoon)
  Lemon juice 15 Milliliter (1 Tablespoon)
  Stale chocolate cake crumbs/Stale pumpernickel 50 Gram, finely ground
  Raspberries 400 Gram
  Whipping cream/Double cream 150 Milliliter, whipped
  Egg white/Whipping cream, whipped 1 , stiffly beaten double (To Decorate)
Directions

Chill a 1.2 litre/2 pint bombe mould in the freezer, then line with the softened ice cream, smoothing it to make a neat cavity.
Return to the freezer.
To make the filling, whisk the egg yolks and sugar in a heatproof bowl placed over a pan of barely simmering water, until the sugar is dissolved and the mixture falls off the whisk in a thick ribbon.
Remove from the heat, place the bowl over ice and beat until cool.
Beat in the Kirsch, lemon juice and cake crumbs or pumpernickel.
Reserve a few raspberries for decoration and fold in the rest, then the whipped cream, and gently fold in the beaten egg white, Fill the mould with the raspberry mixture, place a round of greaseproof paper on top and cover with the lid.
Freeze for about 4 hours.
To unmould, remove the lid and greaseproof paper, place mould in warm water for one minute, then invert it on to a chilled serving plate.
Remove the mould, decorate with whipped cream and raspberries, and leave to soften in the refrigerator for 15-30 minutes before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Raspberry
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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