Basic - Pate a Bombe (frozen ice cream mould)
This is a frozen ice-cream/Mousse, usually set in a round, bomb shape - mold but you could use any plastic or metal container, even a biscuit tin or a terracotta pot.
Flavour with Creme de menthe liqueur (2 tablespoons), coffee (1 cup double espresso), pistachio, white chocolate (1x150g bar-melted) or stem ginger (3 stem ginger's diced and 1 tablespoon of syrup) -to name but a few.
Preparation time: 20 minutes Quantity: Serves 12-15 Cooking time: Freeze Overnight
Ingredients
150g/ 5 oz caster sugar
enough water to just cover the sugar
10 egg yolks -large
300 ml/10 fl oz double cream
1 teaspoon vanilla extract
flavour - of your choice
Method
- Boil the sugar and water together, till it reaches 120*c = soft ball
- Meanwhile whisk the egg yolks till lighter and frothy
- Slowly pour the hot sugar mix over the egg yolks- whisking all the time
- Add flavour of choice or leave plain
- Leave aside and cool
- Whip the cream to firm peeks., add the vanilla.
- Spoon in to the egg mix, gently trying not too loose much air
- Pour in to a suitable mold - freeze for several hours or preferably overnight
- Serve by slicing with a hot knife