Bombe Nero
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
Contains
GlutenMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
Method
Chef Wood
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- Take a dome-mould and clothe it with vanilla ice-cream with caramel;
- fill it with vanilla Mousse, combined with small, imitation truffles, the size of small nuts, made from chocolate.
- Turn out the Bombe on a thin cushion of Punch Biscuit, of the same diameter as the Bombe.
- Cover the whole with a thin layer of Italian meringue;
- and, on top, set a small receptacle made of Italian meringue dried in an almost cold oven.
- Decorate the sides by means of a piping-bag with meringue, and set the whole in the oven to glaze quickly.
- On taking the Bombe out of the oven, pour some hot rum into the bowl, and set a light to it when serving.
Plating
Cookware for this recipe
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Mixing bowl