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Receta Bombe Richelieu
by Global Cookbook

Bombe Richelieu
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  Raciónes: 12

Ingredientes

  • 2 c. whipping cream
  • 3/4 c. lowfat milk
  • 1/2 c. sugar
  • 3 x egg yolks lightly beaten
  • 1 tsp rum extract Custard Ice Cream Base
  • 1/2 c. water
  • 1 c. sugar
  • 8 x egg yolks lightly beaten
  • 1/2 c. strong espresso
  • 1 1/3 c. whipping cream
  • 1/2 c. chocolate sprinkles

Direcciones

  1. For the Custard Ice Cream Base: Heat cream, lowfat milk and sugar in heavy saucepan over medium heat 3 to 5 min, stirring occasionally. When warm, slowly whisk 1 c. cream mix into egg yolks, then return cream-egg yolks mix to saucepan and whisk till smooth. Cook over low heat, stirring, till mix thickens slightly and coats back of a spoon, about 6 to 8 min. Strain into bowl. (
  2. Makes about 1 qt)
  3. For the Rum Ice Cream: Mix rum extract into warm Custard Ice Cream Base in bowl. Place in freezer to chill, stirring occasionally, about 1 hour. When ice cream mix is cold, place in ice cream maker and freeze according to manufacturer's instructions. Immediately line 2-qt mold or possibly bowl with 3/4 to 1 inch of ice cream, using spatula or possibly spoon dipped in hot water if necessary, and place mold in freezer 2 to 24 hrs.
  4. For the Coffee Bombe Mix: Combine water and sugar in small, heavy saucepan and boil over medium-high heat till clear, 5 min. Remove from heat and let cold. Stir egg yolks and espresso into syrup. Return to medium heat and whisk till thickened, 2 to 3 min, then remove from heat and beat till cold.
  5. Whip cream till it forms stiff peaks, then fold into egg yolks-espresso mix. Fill interior of ice cream mold with mix, cover with plastic wrap and set in freezer till solid, 2 to 3 hrs.
  6. Remove plastic wrap and dip mold in warm water till bombe is loosened. Place serving plate upside down on top of mold; holding mold and plate together, invert so which bombe drops onto plate. Smooth surface with spatula and cover with chocolate sprinkles. Return to freezer for 1/2 hour or possibly more to hard up.
  7. This recipe yields 12 servings.
  8. Comments: To give a stronger flavor, make the Custard Ice Cream Base with light brown sugar instead of granulated sugar. You can use a mold made for bombes, that can be found at fine cookware stores. For really fancy ones, check out flea markets and antique stores. But a Jell-O mold or possibly serving bowl will work as well. Before you begin, have everything cool - place the bowl or possibly mold you'll be using, plus any spoons or possibly spatulas, in the freezer to chill.
  9. When unmolding your bombe, dip the mold in warm water - but not long sufficient to heat the ice cream. Or possibly try wrapping a warm, damp kitchen towel (soak it in warm water, then wring it out) around the bottom and edges of the mold. Gently loosen the edges of the bombe with a thin spatula, then place a serving plate on top. Hold the serving plate and mold together and invert it quickly. The bombe should unmold. If it doesn't, rap the plate a couple of times on the work surface. If it still doesn't unmold, return the towels to the still-inverted mold for 30 to 45 seconds and try again.