This year’s first ice cream cake, in the shape of a bomb. Make it for a party, for sunday coffee or just one evening under the blanket on the couch. It will be a joy for ice-cream hungry people.
ICE CREAM BOMBE WITH RASPBERRY AND LIQUORICE
5 PIECES.
CHOCOLATE SHELL:
75 G DARK CHOCOLATE
Melt the chocolate over in a bain marie.
It is easier to brush a thin layer of chocolate in a silicone mould, with semi-spheres of 7 cm in diameter, in two turns. Put it in the fridge for 5 minutes. between each time.
RASPBERRY SORBET:
300 G FROSNE RASPBERRIES
130 G SUGAR
130 WATER
Cook raspberries, sugar and water in a small pot till the berries are very tender, about. 5-10 min.
Pass the berries through a fine mesh sieve to remove the seeds.
Let the mixture cool down and churn it in an ice cream machine for 20-30 minutes.
Divide the sorbet between the spheres, cover the mould with cling film and place it in the freezer for at least 1 hour.
LIQUORICE ICE CREAM:
1 PASTEURISED EGG YOLK
12 G ICING SUGAR
1 1/2 TSP. SALTY LIQUORICE POWDER
125 ML DOUBLE CREAM
THIN WAFER COOKIES
Whisk egg yolk, icing sugar and liquorice powder light and airy.
Whip the cream to soft peaks.
Gently fold the egg mixture into the whipped cream without knocking out too much air.
Spread the ice cream on top of the raspberry sorbet to the top of the semi-sphere cavities. It may be that there is little ice left. (Eat it and do not share with anyone.)
Place a wafer on top and press it lightly into the ice cream, to stick them together.
Cover with cling film and aluminium foil and place the bombes in the freezer for at least 4 hours.
When serving, loosen the bombs carefully from the moulds by flipping it and holding onto the top of the semi-spheres, while pulling the mould away from the bombe.