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Black forest bombe


Black forest bombe

Ingredients 15
Servings 6
Time 10 min

Ingredients

  • FOR THE CHERRIES
  • 1/2
    cup
    castor sugar
  • 1
    cup
    cherry or berry juice
  • 1
    tsp
    cornflour
  • 400
    g
    fresh cherries - pitted
  • FOR THE FROZEN MOUSSE
  • 2
    eggs
  • 1/4
    cup
    castor sugar
  • 2
    tsp
    vanilla extract
  • 200
    g
    dark chocolate - melted
  • 1 1/3
    cup
    cream - whipped
  • 100
    g
    chocolate biscuits - crushed
  • TO DECORATE
  • 100
    g
    dark chocolate - melted
  • 100
    g
    fresh cherries
 

Method

15 min with overnight freezing
 

For the cherry compote, place the sugar, juice and cornflour into a pot and whisk to dissolve the cornflour, add the cherries then place onto the heat and simmer for 5 minutes or until the mixture is thickened. Set aside to cool completely.


For the frozen mousse, place the eggs, sugar and vanilla in a bowl over a Bain Marie, then whisk until ribbon stage. Remove from the heat and stir in the melted chocolate then leave to cool to room temperature. Fold in the whipped cream, and then swirl in the cherry compote.


Line a dome-shaped bowl with cling film, then pour in 1/3 of the mousse, sprinkle over half of the crushed biscuits, then top with another third of the mousse, then sprinkle with the rest of the biscuits and finally the remainder of the mousse. Cover, then place into the freezer to freeze overnight or until completely frozen.


Once ready to serve, unmould the bombe onto a cake stand, and then drizzle on the melted chocolate.


Garnish with fresh cherries.


Reprinted with permission of Zola Nene. Follow her on Facebook | Instagram | Twitter

 

Read more on: frozen  |  chocolate  |  zola nene
 

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