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Strawberry Cream Bombe

jenniferjaz's picture
Ingredients
  Strawberry ice cream 2 Pint
  Egg yolks 2
  Sugar 130 Gram
  Lemon rind 1 Tablespoon
  Lemon juice 2 Tablespoon
  Egg white 1
  Whipping cream 1 Cup (16 tbs), whipped
  Cold water 1 Tablespoon
Directions

GETTING READY
1) Place a 7-cup mold in freezer and chill until needed
2) In a bowl, place ice cream, and soften.
3) Immediately smear the ice cream as quickly as possible with back of spoon inside the mold to make 1/2 inch thick shell lining.
4) Place the molds in freezer until the ice cream layer hardens.

MAKING
5) In a top bowl of double boiler, beat the egg yolks until thick.
6) While still beating, add in 1/3 cup sugar, lemon rind, juice and cold water.
7) Allow to cook for about 10 minutes, stirring constantly, over rapidly boiling water until thickened.
8) Remove the bowl from double boiler and leave to cool thoroughly.

FINALIZING
9) In a small clean bowl, beat egg white until frothy.
10) While still beating, add in 2 tablespoons sugar gradually and beat until stiff peaks.
11) Lightly fold in lemon mixture and whipped cream.
12) Spoon the egg white mixture into ice cream-lined mold.
13) Return the molds back in freeze.

SERVING
14) To serve dip mold into warm water and invert onto chilled plate.
15) Garnish with fresh strawberry halves if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Taste: 
Sweet
Feel: 
Cheesy
Method: 
Chilling
Ingredient: 
Egg
Interest: 
Everyday, Kids, Healthy
Preparation Time: 
40 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes

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