Chapter XXI · Ices and Sherbets · No. 2887
Built upon: No. 916Another Method of Preparing Aspics de Filets de SolesNo. 2383Meringue à l’Italienne
2887—Bombe Nero
Take a dome-mould and No. 916, Another Method of Preparing Aspics de Filets de Soles it with vanilla ice-cream with caramel; fill it with vanilla Mousse, combined with small, imitation truffles, the size of small nuts, made from chocolate.
Turn out the Bombe on a thin cushion of Punch Biscuit, of the same diameter as the Bombe. Cover the whole with a thin layer of No. 2383, Meringue à l’Italienne; and, on top, set a small receptacle made of Italian meringue dried in an almost cold oven. Decorate the sides by means of a piping-bag with meringue, and set the whole in the oven to glaze quickly.
On taking the Bombe out of the oven, pour some hot rum into the bowl, and set a light to it when serving.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2887, p. 807. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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