Bombe Tortoni recipe
information
This is very easy to make, yet it makes an impressive finale for a dinner party.
ingredients
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
2/3 cup (150 ml) 1/4 pt Single cream
1/3 cup (50 g) icing sugar (confectioners sugar), sifted
2.5 ml (1/2 tsp) vanilla essence
2 egg whites
4 oz (100 g) hazelnut biscuits or Ratafias, crushed
2 tbsp (30 ml) sherry
2/3 cup (150 ml) 1/4 pt Single cream
1/3 cup (50 g) icing sugar (confectioners sugar), sifted
2.5 ml (1/2 tsp) vanilla essence
2 egg whites
4 oz (100 g) hazelnut biscuits or Ratafias, crushed
2 tbsp (30 ml) sherry
accompaniments
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method
1. Turn the freezing compartment or freezer to the coldest setting about 1 hour before making the bombe.
2. Lightly oil a 1.25 litre/ 2 1/2 pint bombe mould or pudding basin.
3. Combine the creams in a large bowl and whip until thick, adding half the icing sugar. Add the vanilla essence.
4. In a clean, grease free bowl, whisk the egg whites until stiff. Fold in the remaining icing sugar.
5. Lightly fold the meringue mixture into the whipped cream. Stir in the hazelnut biscuits and sherry. Spoon the mixture into the prepared mould.
6. Put the lid on the bombe mould or cover the basin with foil.
7. Freeze for at least 4 hours, then return the freezer to the normal setting.
8. To turn out, dip the mould or basin in cold water, and invert on to a chilled serving dish.
9. Transfer to the refrigerator 15 minutes before serving to allow the ice cream to soften and "ripen".
2. Lightly oil a 1.25 litre/ 2 1/2 pint bombe mould or pudding basin.
3. Combine the creams in a large bowl and whip until thick, adding half the icing sugar. Add the vanilla essence.
4. In a clean, grease free bowl, whisk the egg whites until stiff. Fold in the remaining icing sugar.
5. Lightly fold the meringue mixture into the whipped cream. Stir in the hazelnut biscuits and sherry. Spoon the mixture into the prepared mould.
6. Put the lid on the bombe mould or cover the basin with foil.
7. Freeze for at least 4 hours, then return the freezer to the normal setting.
8. To turn out, dip the mould or basin in cold water, and invert on to a chilled serving dish.
9. Transfer to the refrigerator 15 minutes before serving to allow the ice cream to soften and "ripen".
serving amount
serves 6 - 8
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