Bombe Framboises

An old recipe, Bpmbe Framboises (Bom frahm-bwahs) is not a traditional bombe, but moulded macaroons and brandy fla-voured cream served with a sauce made from pureed fruit. Bombe Framboises is impressive and easy to prepare. To make this dessert you require a large frozen food storage compartment in your refrigerator or a home freezer.

10

12 ½ lb. macaroons

10 fl. oz. double cream

3 tablespoons brandy

2 tablespoons castor sugar

2 egg whites, stiffly beaten

1 lb. raspberries

With your fingertips, coarsely crumble the macaroons into a medium-sized mixing bowl.

In another bowl, whip the cream with a wire whisk until it stands in stiff peaks. With a metal spoon, fold the brandy and 1 tablespoon of castor sugar into the whipped cream. Fold in the stiffly beaten egg whites. Taste and add more sugar if necessary. Add the whipped cream to the pieces of macaroon and stir just enough to mix the ingredients.

Spoon the mixture into a chilled 3-pint mould. Cover the top of the mould with aluminium foil and place it in the freezer for at least 2 hours.

While the bombe is freezing, prepare the sauce. With a wooden spoon, press the fruit through a sieve into a small bowl.

Sweeten the puree with 1 table-spoon of sugar. Taste and add more sugar if necessary. Chill in the refrigerator.

Remove the mould from the freezer and dip it in hot water. Place a chilled serving dish upside-down over the mould.

Holding the dish and mould firmly together, turn them over and bang them sharply on the table. Pour the fruit sauce around the bombe. Serve at once.

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