CH36 Iced Sweets

BOMBES

1. Basic mix

2. Vanilla mix

3. Bombe Havanaise

4. Pralie bombe

5. Raspberry bombe

6. Strawberry ice cream

7. Souffle glace

8. Iced strawberry souffle

9. Iced vanilla souffle

ICE CREAM BASED

10. Basic ice cream mix (1)

11. Basic ice cream mix (2)

12. Chocolate ice cream

13. Coffee ice cream

14. Raspberry ice cream

15. Strawberry ice cream

16. Praline ice cream

17. Baked Alaska

COUPES/SUNDAE

18. Banana split

19. Fruit sundae

20. Couple Jacques

21. Coupe Jamaica

22. Meringue glace

23. Peach Melba

24. Pear Belle Helene

SORBET

25. Lemon sorbet

The Art of Iced Puddings

BOMBES

Introduction

1. Bombes are frozen desserts made from two types of ice cream the centre usually being a soft rich mix encased in an outside layer of ice cream or sorbet.

2. Basic ice cream is made in a specially designed machine which agitates the mixture during the freezing process and prevents lumps forming. Ice cream lightened with the addition of whisked egg whites during the freezing process in the ice cream machine. Lemon sorbet is frequently served at formal dinners before the main course to clear the palate. Various flavoured sorbets are also served as refreshing sweet courses.

1. BASIC BOMBE MIX

10 PORTIONS

Ingredients

Sugar                                                                  100 g

Water                                                                 100 ml

Eggs                                                                        4

Caster sugar                                                      50 g

Double cream                                                 280 ml

Method

1. Separate the egg yolks from the whites.

2. Boil the sugar and water together in a saucepan for one minute then remove the pan from the heat and whisk in the egg yolks.

3. Stand the saucepan in a boiling bain marie and continue to stir until the mixture thickens and becomes a sabayon.

4. Make a meringue mix with the caster sugar and egg whites and whisk the cream to a stiff peak.

5. When the sabayon is cool add any colouring, flavouring or fruit puree required and fold in the meringue and the whipped cream.

6. Put into the bombe mould and freeze for 12 hours.

2. VANILLA BOMBE

Ingredients

Sugar                                                         100 g

Water                                                        100 ml

Eggs                                                              4

Caster sugar                                             50 g

Whipped cream                                     280 ml

Vanilla essence

Method

1. Make a basic bombe mix incorporating the vanilla essence while making the sabayon.

3. BOMBE HAVANSISE

Ingredients

Sugar                                                      100 g

Water                                                     100 ml

Eggs                                                           4

Caster sugar                                          50 g

Whipped cream                                  530 ml

Coffee ice cream                                 300 g

Rum                                                       50 g

Method

1. Line the bombe mould with coffee ice cream then fill the centre with the basic bombe mix substituting the rum for water at stage 1.

2. Freeze for 12 hours.

3. Turn out and decorate with whipped cream. This bombe can be served on a biscuit or sponge base.

4. BOMBE PRALINE

Ingredients

Sugar                                                             100 g

Water                                                           100 ml

Eggs                                                                  4

Caster sugar                                                 50 g

Whipped cream                                        280 ml

Crushed praline                                          60 g

Method

1. Make a basic bombe mix incorporating the crushed praline with the merigue and cream.

5. RASPBERRY BOMBE

Ingredient

Sugar                                                               100g

Water                                                             100 ml

Eggs                                                                   4

Caster sugar                                                  50 g

Whipped cream                                          280 ml

Raspberry pulp                                            150 ml

Lemon                                                               1

Method

1. Make a basic bombe mix and add the raspberry pulp and juice of half a lemon to the sabayon when cool.

6. STRAWBERRY BOMBE

Ingredients

Sugar                                                                      100 g

Water                                                                    100 ml

Eggs                                                                          4

Caster sugar                                                          50 g

Whipped cream                                                  280 ml

Strawberry puree                                               150 ml

Method

1. Proceed as for raspberry bombe substituting strawberry puree in place of raspberries.

7. SOUFFLE GLACE

10 PORTIONS

Ingredients

Sugar                                                                     100 g

Water                                                                    100 ml

Eggs                                                                          4

Caster sugar                                                          50 g

Whipped cream                                                  250 ml

Method

1. Separate the egg yolks from the whites.

2. Boil the sugar and water together in a saucepan for 1 minute then remove the pan from the heat and whisk in the egg yolks.

3. Stand the saucepan in a boiling bain marie and continue to stir until the mixture thickens and becomes a sabayon.

4. Make a meringue mix with the caster sugar and egg whites and whisk the cream to a stiff peak.

5. Place a band of greaseproof paper around the top of the souffle mould so that it extends 50 mm above the top of the mould.

6. When the sabayon is cool add any colouring, flavouring or fruit puree required and then fold in the meringue and the whipped cream.

7. Fill the mould with the mixture to the top of the greaseproof paper and freeze for 12 hours.

8. Remove the greaseproof paper and decorate the souffle with whipped cream for service.

8. ICED STRAWBERRY SOUFFLE

Ingredients

Sugar                                                                     100 g

Water                                                                    100 ml

Eggs                                                                          4

Caster sugar                                                         50 g

Whipped cream                                                 250 ml

Lemon                                                                     1

Strawberry puree                                              125 ml

Red colouring

Method

1. Make a souffle glace adding the strawberry puree and the juice of half a lemon to the mixture before folding in the meringue and cream.

9. ICED VANILLA SOUFFLE

Ingredients

Sugar                                                                    100 g

Water                                                                   100 ml

Eggs                                                                         4

Caster sugar                                                         50 g

Whipped cream                                                 250 ml

Vanilla essence

Method

1. Make a souffle glace adding the vanilla essence with the meringue and whipped cream.

ICE CREAM BASED

10. BASIC ICE CREAM MIX (1)

10 PORTIONS

Ingredients

Milk                                                                                1 ltr

Cream                                                                            1 ltr

Sugar                                                                            300 g

Eggs                                                                                16

Vanilla essence

Method

1. Separate the egg whites from the yolks and put aside the whites.

2. Mix the yolks and sugar together with the vanilla essence in a bowl.

3. Bring the milk to the boil and pour it onto the yolks and sugar stirring continuously.

4. Return the mixture to the saucepan and replace on a gentle heat then stir continuously until the mixture thickens and coats the back of the spoon. The custard must not boil.

5. Remove from the heat and then pass the custard through a conical strainer and allow to cool.

6. Add any colourings, flavourings or fruit puree required then place the mixture in an ice cream machine and start the freezing process.

7. Whisk the cream to a stiff peak, add it to the custard in the machine and continue to freeze until set.

8. Transfer the ice cream out of the machine into a clean container and store in a deep freeze until required.

11. BASIC ICE CREAM MIX (2)

10 PORTIONS

Ingredients

Milk                                                                  700 ml

Eggs                                                                      3

Sugar                                                                100 g

Custard powder                                               25 g

Vanilla essence

Method

Mix the custard powder to a smooth paste with a little of the milk.

2. Bring the remaining milk and the sugar to the boil then add the custard mixture to the milk whisking continuously until it reboils.

3. Separate the egg whites from the yolks and put aside the whites. Whisk the yolks in a bowl and then add them to the boiling custard whisking constantly.

4. Allow the mixture to cool then freeze in an ice cream machine.

12. CHOCOLATE ICE CREAM

10 PORTIONS

Ingredients

Cocoa powder                                                      15 g

Basic ice cream mix

Method

1. Make a basic ice cream mix adding the cocoa powder to the milk before bringing it to the boil.

13. COFFEE ICE CREAM

10 PORTIONS

Ingredients

Coffee essence                                                     50 g

Basic ice cream mix

Method

1. Make a basic ice cream mix substituting the coffee essence in place of the vanilla essence.

14. RASPBERRY ICE CREAM

10 PORTIONS

Ingredients

Fresh raspberries                                                  100 g

Icing sugar                                                               50 g

Basic ice cream mix

Red colouring

Method

1. Make a basic ice cream mix. Pass the raspberries through a fine sieve into a basin. Mix in the icing sugar, and allow to stand until it clears.

2. Add the puree pulp to the ice cream adjust the colouring and freeze.

Note: Raspberry jam that has been boiled and strained may be used in place of the fresh fruit.

15. STRAWBERRY ICE CREAM

10 PORTIONS

Ingredients

Fresh strawberries                                                100 g

Icing sugar                                                               50 g

Basic ice cream mix

Red colouring

Method

1. Proceed as for raspberry ice cream using strawberries in place of raspberries.

16. PRALINE ICE CREAM

10 PORTIONS

Ingredients

Praline

Basic ice cream mix

Method

1. Make a basic ice cream mix and add the praline just before adding the whipped cream.

17 BAKED ALASKA

Ingredients

Vanilla ice cream

Meringue

Caster sugar

Glace cherries

Angelica

Method

1. Cut the sponge to fit into the base of an oval stainless steel flat serving dish and then place into the refrigerator to chill.

2. Put the ice cream onto the sponge and form it into a dome completely covering the sponge.

3. Using a piping bag and a star tube nearly cover the ice cream with meringue then decorate with glace cherries and angelica.

4. Dust the meringue with caster sugar and place into an oven at 230°C for 5 minutes to cook and colour the meringue.

5. Remove the dish from the oven and serve immediately.

Note: A macedoine of mixed fruit can be included and is placed on the sponge before the ice cream is added.

COUPLES/SUNDAE

18. BANANA SPLIT

Ingredients

Bananas                                                                   10

Whipped cream                                                    70 ml

Melba sauce

Chopped almonds

Vanilla ice cream

Method

1. Peel the bananas and cut them in half length ways.

2. Place a portion of ice cream on a dish and arrange a half banana on each side.

3. Mask over with a little melba sauce and decorate with a rosette of whipped cream and chopped almonds for service.

19. FRUIT SUNDAE

Ingredients

Pineapple                                                              10 slices

Melba sauce

Ice cream

Whipped cream                                                     70 ml

Method

1. Cut the pineapple slices into quarters.

2. Place a portion of ice cream in a sundae dish and mask with melba sauce.

3. Arrange 4 pieces of pineapple around the ice cream and decorate with a rosette of whipped cream.

20. COUPE JACQUES

Ingredients

Macedoine of fruit                                               565 g

Lemon ice cream

Strawberry ice cream

Grapes

Method

1. Divide the fruit equally between the coupes.

2. Place a scoop of lemon ice cream and a scoop of strawberry ice cream on top of the fruit.

3. Garnish for service with a grape in the centre.

21. COUPE JAMAICA

Ingredients

Fresh pineapple                                                    565 g

Rum                                                                        40 ml

Sugar                                                                       60 g

Coffee ice cream                                                    425 g

Coffee drops (sweets)

Method

1. Prepare the fresh pineapple by slicing off the outer skin then cut the flesh into small dice and soak it together with the rum and sugar.

2. Divide the pineapple equally between the coupes.

3. Place a large scoop of coffee ice cream on top of the pineapple and decorate for service with whipped cream and coffee drops.

22. MERINGUE GLACE

Ingredients

Meringue shells                                                   20

Whipped cream

Vanilla ice cream

Method

1. Sandwich a portion of vanilla ice cream between two meringue shells.

2. Place on a serving dish and decorate for service with whipped cream.

23. PEACH MELBA

Ingredients

Peach halves                                                        10

Melba sauce

Vanilla ice cream

Method

1. Put a portion of ice cream into a sundae glass place half a peach on top and mask over with melba sauce.

Note: For pear melba substitute pear halves for peach halves.

24. PEAR BELLE HELENE

Ingredients

Pears                                                              10

Sugar                                                            225 g

Cinnamon stick                                          5 mm

Coriander seeds                                            5

Lemon                                                             1

Water                                                            1 ltr

Vanilla pod

Vanilla ice cream                                       565 g

Crystallised violets                                     15 g

Chocolate sauce                                        600 ml

Method

1. Remove the zest and squeeze the juice from the lemon.

2. Prepare a syrup with the sugar, water, lemon zest, vanilla, cinnamon stick and coriander seeds.

3. Peel, core and half the pears. Rub them with the lemon juice and poach them in the syrup. When they are cooked allow them to cool in the syrup.

4. Arrange the pears on ice cream in sundae glasses them mask them with chocolate sauce and complete the decoration with crystallised violets.

SORBET

25. LEMON SORBET

10 PORTIONS

Ingredients

Large lemons                                                3

Coriander seeds                                           6

Eggs                                                                2

Cinnamon stick                                        25 mm

Sugar                                                             30 g

Method

1. Grate the zest and squeeze the juice from the lemons and put them into a saucepan.

2. Add the sugar and the spices and sufficient water to make the whole up to one litre.

3. Bring to the boil simmer for 10 minutes then strain through muslin and allow to cool.

4. Put the liquid into an ice cream machine and partly freeze.

5. Separate the egg yolks from the whites and put aside the yolks, whisk the egg whites to a soft peak and add them to the partly frozen mixture and continue the process until the mixture is completely frozen.

6. Serve in a sorbet glass sprinkled with rum or liquor and decorate with a fresh mint leaf or crystallised lemon.