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Mocha Bombe

ingredients

serves 6 - 8
450 ml (3/4 pt) whipping cream
25 g (1 oz) Vanilla Sugar
25 g (1 oz) vanilla essence

mocha filling

1 full quantity Luxury Mocha Ice Cream

coffee cream

450 ml (3/4 pt) whipping cream
5 g (1 tsp) instant powdered coffee dissolved in 15 ml (1 tbsp) hot water
15 g (1 tbsp) Vanilla Sugar
50 g (2 oz) toasted almonds

method

1. Chill a 2 litre (3 1/2 pt) pudding bowl or bombe mould.

2. Whisk the cream, sugar and essence together until stiff, then spread in the pudding basin to line it evenly. Freeze until firm.

3. Pour the luxury mocha ice cream into the cream lined basin, cover and freeze for 24 hours.

4. To serve place the bowl briefly into a larger bowl of hot water then turn out onto a large serving plate.

5. Whisk the cream, instant coffee and sugar until firm. Pile a decoration over the bombe and decorate with the toasted almonds.

6. Return to the freezer until hard, and serve.

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