Aunty Betty's Bombe
Yield
4 servingsPrep
20 minCook
?Ready
20 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
double cream
|
|
| ⅓ | cup |
sugar
|
|
| 4 | tablespoons |
water
|
|
| 6 | ounces |
chocolate
|
|
| 3 | each |
egg yolks
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
double cream
|
|
| 79 | ml |
sugar
|
|
| 6E+1 | ml |
water
|
|
| 173.4 | ml/g |
chocolate
|
|
| 3 | each |
egg yolks
|
*
|
Directions
Whisk ½ of the cream until stiff and spread it around the edges of a large bowl. Freeze for ½ to 1 hour.
Dissolve the sugar in the water, bring to the boil and simmer for 3 minutes until syrupy. Meanwhile, break chocolate into blender or warm bowl.
Pour the hot sugar syrup onto the chocolate and blend or whisk until the chocolate has all melted. Add the egg yolks and mix the whole lot thoroughly.
Whisk the remaining cream into soft peaks and fold gently into the chocolate mixture. Pour into the centre of the frozen cream and freeze for several hours until solid. Cover when fully frozen.
