Black forest bombe

Food24
6 servings Prep: 10 mins By Food24
Tap for method
Tap for method

Ingredients (14)

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 biscuits — chocolate, crushed
TO DECORATE
100 g dark chocolate — melted
100 g cherries — fresh
Tap for ingredients
Tap for ingredients

Method:

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



Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.