Aunty Betty's Bombe
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Aunty Betty's Bombe
  Dessert    Chocolate  
Last updated 6/12/2012 1:02:06 AM. Recipe ID 25546. Report a problem with this recipe.
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      Title: Aunty betty's bombe
 Categories: Desserts, Usenet
      Yield: 4 Servings
 
      2 c  Double cream
    1/3 c  Sugar
      4 T  Water
      6 oz Chocolate, plain
      3    Egg yolks
 
  Whisk 1/2 of the cream until stiff and spread it around the edges of a
  large bowl. Freeze for 1/2 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.
  
  NOTES:
  
  *  A high-cholesterol chocolate dessert -- This recipe comes from a
  friend's aunt. It always seems to taste wonderful no matter how
  sloppily I measure things. Yield: Serves 4-6.
  
  *  Although the recipe "serves 4-6," two people will happily eat the
  whole thing.
  
  *  The outside is frozen solid, so you may find a fork useful for
  breaking your portion into pieces without showering fellow diners
  with fragments. It could be served in small portions, but don't count
  on having any left over.
  
  *  Double cream has more than 45 percent butterfat.  It is difficult
  to find cream in North America that is richer than whipping cream,
  which is typically 32 percent butterfat. If you can find heavy cream
  it is likely to be 36 percent. Use the richest cream you can find.
  
  : Difficulty:  easy.
  : Time:  20 minutes preparation, 3 hours cooling.
  : Precision:  no need to measure.
  
  : William Roberts
  : Department of Computer Science & Statistics
  : Queen Mary College
  : University of London, UK
  : liam@qmc-cs.UUCP
  
  : 




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Recipe ID 25546 (Apr 03, 2005)

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