Bombe czarine recipe
Bombe Czarine recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
|For the ice cream:|
|2 tbsp||custard powder|
|8 tbsp||caster sugar|
|125 ml||double cream|
|1 tsp||vanilla essence|
|For the Filling:|
|125 ml||double cream|
|3 tbsp||caster sugar, sifted|
|2 large||egg whites|
|2 tsp||kummel (cherry liqueur) or liqueur of choice|
Contains raw egg whites and may therefore not be appropriate to serve to certain ‘at risk’ groups unless suitable precautions are taken.
To make the ice cream: mix the custard powder with a little of the milk.
Heat the remaining milk in a pan until near boiling and pour onto the custard mixture and stir together. Return the mixture to the pan and heat gently while stirring until it thickens. Add the sugar and stir together, cover and allow to cool.
When cold, whip the cream until it holds its shape. Add the cold custard and mix in the vanilla. Turn into a freezerproof container. Chill until thoroughly cold, cover and allow to partially freeze. Beat the mixture thoroughly.
To form the shell of the bombe: You need two moulds; one of about 2½ pints, 1.4 litres and the second 1 pint or 600ml. Chill both in advance.
Transfer the ice cream mixture to the larger mould a tablespoonful at a time, pressing it around the sides of the mould. Centre the smaller mould in it, and pack in more ice cream pressing down on the smaller mould to firmly locate it in position. Fill the space between the moulds with ice cream. Return to the freezer to set. If there is a surplus of ice cream, reserve it.
To make the filling: whip the cream with half the sugar in a small bowl.
Place egg whites in a clean bowl and whisk until stiff. Fold in remaining sugar and mix with the cream mixture. Add the liqueur and chill lightly.
When the ice cream is completely set, remove the inner mould – warm water poured into it may help the release.
Fill the space in the ice cream with the kummel mixture and cover it with any remaining ice cream. Cover with a lid or cling film and return to the freezer for at least 4 hours until fully set.
Dip the mould in lightly warmed water and turn out onto a serving dish.
Place in refrigerator for about 15 minutes to allow ice cream to soften slightly before serving.
ca. 1 hr
ca. 4 hrs
Grade of difficulty:
Calories per portion:
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