Bombe Clarence

Bombe Clarence (a banana-ice shell with a violet cream centre) teaches the most delicate lesson in frozen confectionery: perfume must stop before it announces itself. Violet is lovely at the threshold and soapy one drop later. Before a pan is touched, know this one truth: measure the extract drop by drop, test the mixture cold, and stop while it still smells of flowers rather than sweets.

The source assumes banana ice and violet Bombe preparation already waiting at the entremets station, a metal bombe mould, and a freezing cabinet cold enough to harden one after another for service. A home kitchen needs a 1.25 litre metal bowl, one small ice-cream machine, an electric whisk, and an ordinary freezer. The brigade's separate hands and holding cabinets are scaffolding and can go; clothing the mould evenly and making pâte à bombe, the hot-syrup yolk base that gives the centre its satin body, are the dish and must stay. This version makes eight generous slices. One cook, one stove, one evening of work, then the freezer keeps watch.

When cut, the pale banana shell should hold a clean dome around a faintly lilac centre, fruit first, flowers second, cream finishing the mouthful. The decisive step is scenting the fully cooled base before it is packed into the frozen shell; that is where restraint makes Bombe Clarence.