Bombe Maison -

Bombe Maison

This recipe is sometimes called meringue glacé maison when made in a cake tin; it can be made in a bombe mould but you will find that the meringue rounds fit a cake tin better.

Ingredients

1 jar of preserved ginger
½ pint double cream

For meringue

3 egg whites
6 oz caster sugar

For white coffee cream ice

½ pint single cream
2 oz coffee beans
1 whole egg
1 egg yolk
2 oz caster sugar
½ pint double cream

6-7 inch diameter cake tin with a loose bottom

Method

Line three baking sheets with non-stick silicone kitchen paper on which you have drawn three 5½ inch diameter circles. Set oven at 250°F or Mark ½ .

To prepare the meringue whisk egg whites until stiff and add 3 teaspoons of the measured sugar and continue beating for 1 minute. Fold in the remaining sugar with a table­spoon and then spread or pipe the mixture on to the three circles on the prepared baking sheets. Bake in pre-set oven for about 1 hour, or until meringues are dry, crisp and pale biscuit­coloured.

To prepare coffee cream ice scald the single cream with the coffee beans and infuse until a delicate coffee flavour is obtained. Cream the egg and the extra yolk thoroughly with the sugar until light in colour, strain on the scalded cream and whisk well; strain again and leave to cool. Whip the double cream very slightly and add to the coffee-flavoured custard.

Meanwhile have churn ready packed with ice and salt. Pour in the custard mixture and churn until thick. Scrape down the container, remove the dasher and leave the mixture to ripen.

Slice the preserved ginger; whip the cream until thick and fold in the ginger. When the meringue is quite cold line the cake tin with a 1-inch layer of the coffee cream ice, put a round of meringue on the top and cover with a layer of cream and ginger. Continue in this way until the tin is full, filling any space at the sides with cream ice. Cover with foil and keep in the ice-making com­partment of a refrigerator, or home-freezer (or a pail of ice, if using a bombe mould), until needed. Remove to refrigerator temperature for 1-2 hours before serving.

Related food category:

• Ices and Iced Desserts