Black Forest Bombe Recipe

Black Forest Bombe Recipe

Ingredients: Serves 8-10

350 g/12 oz/3 cups plain (semi-sweet) chocolate
Oil, for greasing
1 liter soft-scoop vanilla ice cream
450 g/1 lb frozen stoned (pitted) black cherries
1 egg white
50 g/2 oz icing (confectioners') sugar
10 ml/2 tsp lemon juice
30 ml/2 tbsp canned cream, to decorate

Method:

Melt the chocolate in a bowl over a pan of hot water or in the microwave. Lightly oil a 1.75 liter/3 pt pudding basin. Spoon a little of the melted chocolate into the basin and brush up the sides to coat completely. When set, add a little more chocolate and repeat until all the chocolate is used and the basin is evenly coated in chocolate. You need to work fast as the chocolate sets fairly quickly. Freeze for 30 minutes.


Put the ice cream in the chocolate-lined basin and smooth up the sides to form a shell of ice cream. Freeze again. Puree the frozen cherries in a blender or food processor until they form a slushy pulp. Whisk the egg white until stiff and whisk in the icing sugar. Fold in the cherries and lemon juice. Turn into the centre of the ice cream and press down well. Cover and freeze at least overnight. When ready to serve, gently loosen the top edge between the chocolate and the basin, but don't force the knife down too far or you will crack the chocolate. Stand the basin briefly in hot water, then turn out on to a serving plate. Pour the cream over the top. It should set as it trickles down the sides. If the chocolate begins to melt a bit when you turned it out, return it to the freezer for 10 minutes to set.


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