Recipe#8731

Title: Bombe

From: davida@jdc.org.il (The Chocolate Lady (Davida Chazan)) 
 Newsgroups: alt.food.chocolate,rec.food.chocolate,alt.food.baking 
 Date: Tue, 03 Dec 1996 06:35:03 GMT 
 Message-ID: <580hp8$cj4@news.NetVision.net.il> 

1.  Frozen Mousse Mixture
 2/3 cup sugar
 1/3 cup water
      Make sugar syrup.
 8 egg whites
      Beat egg yolks in electric mixer until pale yellow.  Continue
 beating while slowly pouring in thin stream of sugar syrup.  Beat
 until mixture is thick.
 1 1/2 cups heavy cream
      Whip cream until stiff.
 2 T minced orange peel
 2 T Grand Marnier (or to taste)
 3 T Chopped fresh unwrapped (?) semi-sweet chocolate
      Add other ingredients.  Fold into egg mixture.
 1 egg white
      Beat egg white until stiff.  Fold into mixture.  Freeze.
 2.  Raspberry Ice
 2 cups sugar
 4 cups water
      Make sugar syrup.
 2 quarts fresh raspberries
 1/3 cup Framboise (what's that?)
 2 lemons
      Pound berries through a sieve.  Add Framboise and juice from
 lemons.
      Add equal amount of sugar syrup to fruit mix.  Freeze.
 3.  Chocolate Almond Ice Cream
 4 cups milk
 vanilla bean
      Boil milk with vanilla bean.  Remove bean.
 1 2/3 cups grated fresh unwrapped semi-sweet chocolate
      Dissolve chocolate into 1 cup boiling water, then mix into milk.
 1 cup sugar
 10 egg yolks
      Beat sugar into egg yolks until thick.
      Add chocolate mixture to egg yolks.  Cook until mix coats spoon.
 Do not boil.  Pour through a sieve into a bowl.
 2/3 cup fresh almonds
      Blanch and crush almonds.  Add to mixture.  Let cool.  Stir
 occasionally.  
 Freeze in usual manner.
 4.  Whipped Cream
 2 cups heavy cream
 1/4 cup confectioners' sugar
      Whip cream and sugar over ice until stiff.  Refrigerate.
 5.  Spun Sugar Crown
 1 cup sugar
 1/3 cup hot water
 1/4 cup corn syrup
      Mix corn syrup and water.  Add liquid to sugar.  Boil until mix
 turns caramel color.  Cool until slightly thick.  Dip fork in syrup
 and wave over inverted oiled metal bowl that is larger than bombe
 mold.  Repeat dipping and waving until threads collect and a cage is
 formed.  When sugar is cool, remove crown from bowl.  Refrigerate.
 ASSEMBLY
 1.   Line bombe mold with layer of raspberry ice.  Freeze.
 2.   Line layer of chocolate ice cream.  Freeze.
 3.   Fill center with frozen mouse mixture.  Freeze.
 4.   Spread chocolate ice cream across bottom.  Freeze.
 5.   Immediately before serving fill pastry tube (medium scallop with
 whipped cream.
 6.   Unmold _Bombe_.  Make decorative ring of whipped cream around
 base of _Bombe_.  Top _Bombe_ with peak of whipped cream.
 7.   Dot cream with perfect fresh raspberries.
 8.   Put spun sugar crown atop _Bombe_.  Serve at once.  Cut with
 serrated knife.