White Chocolate Bombe
There’s no need for an ice-cream machine in this easy-to-make recipe. Whisking egg whites, double cream and an egg yolk and sugar mixture creates the light-as-air texture.
|150g||mixed dried fruit, such as apricots, golden cherries, pineapple, papaya|
|3||medium eggs, separated|
|100g||golden caster sugar|
|50g||white chocolate, grated|
|A selection of dried fruit, such as apricots, golden cherries, pineapple, papaya|
|Edible gold dust|
You will need a 900ml pudding bowl.
Line a 900ml pudding bowl with cling film.
Chop the dried fruit into small pieces and put into a pan with the desiccated coconut and Malibu. Bring to the boil and simmer for 1 minute. Then turn off the heat and set aside to macerate.
Whisk the egg whites in a spotlessly clean, grease-free bowl. Whisk in 25g of sugar, then set aside. In a separate bowl, whisk the egg yolks and remaining caster sugar until pale, thick and moussey. Lightly whip the cream in another bowl until it’s a similar consistency to the egg yolk mixture.
Fold the cream into the egg yolk mixture gently. Add a tablespoon of the whisked egg white and fold in, then fold in the remainder. Spoon into a freezeproof container, cover and freeze for an hour. Stir the hardened edges into the middle and freeze again for another hour. Fold in the macerated fruit and grated white chocolate, then spoon into the lined pudding bowl and cover and freeze again for 5 hours, until firm.
To decorate, melt the white chocolate in a bowl resting over a pan of simmering water, ensuring the base doesn’t touch the water.
Take the pudding out of the freezer, unwrap and upturn on to a plate. Drizzle over the white chocolate, then arrange the whole dried fruit on top. Dust with a little edible gold dust and serve.