Bombe1

Bombe1

Bombe2

Bombe2

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Bombe3

Borough Bombe Dessert

Borough Bombe Dessert

This iced bombe will certainly keep the crowd happy this New Year. It also serves as an excellent stand by for impromptu supper parties, lasting for a couple of months in your freezer. Use almost any spirit or liqueur really. Brandy, rum or whisky will do a sterling job!

Serves 10

Prep time 1 hour plus freezing time

Cooking time 10 minutes

Ingredients

5 eggs

130g caster sugar

100g self raising flour

30g cocoa

750g marscapone from Gastronomica

300ml double cream, lightly whipped

75g caster sugar

100g dried berries like cherries, cranberries or blueberries

75g nougat roughly chopped

100g dark chocolate from Chocolicious roughly chopped

50g peel, chopped

75ml of a liqueur of your choice

Method:

Preheat the oven to 200°c/gas mark 6. Line a 20cm x 30cm Swiss roll tin with parchment. Use a little splash of water to keep the paper stuck to the tray. Also, line a 2 litre basin or bowl with cling film.

Break the eggs in to a large bowl and add the sugar. Whisk using an electric hand whisk for around 6 minutes until the egg has tripled in size and is thick, pale and foamy. This stage is called the ribbon stage and you should be able to see a trail in the egg when you lift the whisk and dribble the egg back in.

Gently fold the flour and cocoa in to the egg mixture, being careful not to knock out too much air then scrape in to the tin. Spread carefully to the edges then bake for 10 minutes until springy. Whilst it is in the oven, tear off a long length of parchment and sprinkle with sugar.

Take the sponge from the oven then gently tip sponge side down on to the sugared paper. Gently peel off the cooking parchment then roll the sponge up including the paper. Leave to cool completely.

Stir together the marscapone and double cream then spoon out 350g of it and reserve. Stir the rest of the ingredients in to the remaining cream.

Unroll the sponge and spread with the reserved cream. Roll back up then slice in to 1cm slices. Use a fine serrated knife if you have one! Line the pudding basin with the slices, butting them as close together as possible. Spoon in the cream mixture then place on more slices to make a lid.

Bring the cling film over to cover then add a lid if you have one. Freeze over night or for at least 8 hours.

Remove from the freezer 15 minutes before slicing in to wedges. Serve bedecked with an ice fountain and perhaps a glass of chilled sweet white on the side!

Download Lesley's recipe here

 

 

 

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