A rich and unusual dessert, Bombe Coppelia is a mouth-watering combination of coffee ice-cream and praline. To make this dessert you will require either a large frozen food compartment in your refrigerator or a home freezer.
3 pints coffee-flavoured ice-cream, slightly softened in the refrigerator
8 egg yolks
4 oz. sugar
3 tablespoons dark rum
1 tablespoon water
10 fl. oz. double cream
1 tablespoon vegetable oil
3 oz. castor sugar
3 oz. blanched almonds
Prepare a chilled 3-pint bombc mould by spooning a little of the ice-cream into the base. Working quickly, so that the ice-cream does not thaw too much, spoon scoops of the ice-cream into the mould and, with the back of a metal spoon, pat the ice-cream firmly against the sides of the mould. Press a chilled glass bowl, 1-inch smaller than the mould, inside the mould so that the ice-cream forms a solid wall between the bowl and the mould. With a knife, cut out more slices of ice- cream to fill up any gaps in the walls.
Place the mould, with the bowl in the freezer, and chill for 1 hour or until the ice-cream is completely firm. Chill the remaining ice-cream in a separate bowl for later use.
While the ice-cream is freezing, prepare the praline filling. Using a pastry brush, coat a baking sheet with the vegetable oil.
Stir the castor sugar in a small saucepan over very low heat until the sugar dissolves. Add the almonds to the saucepan and cook, turning the nuts constantly with a metal spoon until they are browned. Remove the pan from the heat. Pour the praline mixture on to the greased baking sheet. Leave the mixture to cool for about 10 minutes, or until it is firm.
Place the pieces of praline mixture between greaseproof or waxed paper. Pound them to a coarse powder with a wooden mallet or a rolling pin.
Set the praline aside while you prepare -4T .
V ft the bombe mixture. In a large mixing bowl, beat the egg yolks with a wire whisk until they are pale yellow and form a ribbon trail on themselves when the whisk is lifted.
Place the sugar, rum and water in a large saucepan and cook over moderate heat, stirring continuously with a wooden spoon.
When the sugar has dissolved, bring the liquid to the boil. As soon as the syrup reaches a temperature of 230°F on a sugar thermometer, or a few drops of the syrup spooned into cold water immediately form a soft ball, remove the pan from the heat.
Slowly pour the hot syrup into the egg yolks, beating continuously with a wooden spoon. Continue to beat the mixture as it cools. Beat in the praline.
Whip the cream with a wire whisk in a chilled bowl until it stands in peaks. Gently fold the cream into the praline mixture with a metal spoon. Continue folding until all the cream is blended.
Remove the ice-cream mould from the freezer and pour the praline mixture into the centre of the ice-cream shell. Return the mould to the freezer for 2-3 hours, or until the praline feels firm.
Remove the remaining ice-cream from the freezer, and allow to thaw for a few minutes, until it is soft enough to spread, but is not melting. With a rubber spatula, smooth the slices of ice-cream over the praline filling and ice-cream shell in the mould. Cover the mould with aluminium foil. Return the bombe to the freezer for 8 hours or overnight.
Chill a serving plate for 15 minutes.
When you are ready to serve the bombe, unmould it by dipping the mould in hot water for about 30 seconds. Place the chilled plate upside-down on top of the mould. Pressing the plate down firmly on to the mould, turn the mould and plate over quickly. The bombe should slip out smoothly. Serve at once.