Bombe Diane -

Bombe Diane

Ingredients

3 tablespoons instant coffee powder
½ pint single cream
1 egg
2 egg yolks
2 oz caster sugar
½ pint double cream

For filling

4-5 bananas
1 tablespoon lemon juice, or rum
Little icing sugar
¼ pint double cream (lightly whipped)

Ice cream churn freezer: bombe mould, or cake tin (about 1½ pints capacity)

Method

Slake the instant coffee with a little of the single cream, then add to the remainder of the single cream and bring to scalding point. Meanwhile break the egg and egg yolks well with a fork and add the caster sugar. Pour on the hot coffee-flavoured cream, then strain, cover the basin and leave until cold. Whip the double cream lightly and add to the cold coffee cream mixture.

Note:- at this point the mixture may be refrigerated overnight. Have ready the freezer packed with ice and salt, pour in the mixture and churn until firm. Then remove the dasher, pack down and refill, if necessary, with extra ice and salt, first pouring off any water.

Have the bombe mould (or cake tin) well iced (put it into the refrigerator 1 hour before you want to use it). Slice the bananas, sprinkle with lemon juice (or rum) and dust well with icing sugar. Fold in the whipped cream. When ready to pack, line the sides of the mould (or tin) with the cream ice. Fill the centre at once with bananas and cream. Cover with any remaining cream ice and, if using a bombe mould, put on the lid (cover tin with greaseproof paper and foil). Bury bombe mould in ice and salt (or put tin into ice- making compartment of refrigerator if this is large enough, or home-freezer). Leave 3-4 hours or longer (2-3 hours for home-freezer), then turn out by dipping mould or tin into cold water. Wipe round the mould and turn bombe on to a chilled dish.

Serve Bombe Diane on a silver dish for maximum effect.

Related food category:

• Ices and Iced Desserts