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Recipe for :

Chocolate and Lemon Meringue Bombe
 

This recipe comes from John Benson-Smith.

The recipe has been supplied by Celebrity Chefs UK, through which John can be booked for TV or other appearances. Celebrity Chefs is a UK based company which is the country’s only agency specialising exclusively in the representation of celebrity chefs. They are able to provide you with a celebrity chef for any event. For further information and to see details of some of the chefs visit the web site <click here>

Ingredients

Chocolate meringue:
3 egg whites
175g caster sugar
15g unsweetened cocoa powder (sieved)

Filling:
400ml double cream, whisked to soft peaks
Finely grated zest of 2 lemons
75g white chocolate Matchmakers
25g dark chocolate grains/chips
75g lemon curd

Garnish:
175g dark chocolate, broken into pieces
2 tbsp whipped cream
2 tbsp lemon curd
100ml dark chocolate sauce
A selection of fresh berries (e.g. strawberries, blackberries, redcurrants etc), or other seasonal fruits
40g white chocolate Matchmakers
Icing sugar for dusting

Method

To make the meringue:

  • Whisk the egg whites until stiff in a large, clean bowl.
  • Add the caster sugar a tablespoon at a time, whisking constantly until the mixture forms spiky peaks.
  • Fold in the cocoa powder with a metal spoon.
  • Spoon or pipe into 9 or 10 meringues on to non-stick baking paper or a baking sheet.
  • Bake in a preheated oven at 120ºC, 250ºF, Gas 1/2 for 2 1/2 hours, until crisp and dried out.
  • Remove from the oven and leave to cool on a wire tray.

To make Bombe:

  • Place a one litre freezer-proof bowl (or loaf / individual moulds) into the freezer for an hour to chill. Remove and line with 2 or 3 layers of (non-perforated) clingfilm.
  • Lightly crush the cooled meringues and fold them into the whipped cream.
  • Gently combine the lemon zest, Matchmakers, chocolate grains and lemon curd into the cream and meringues.
  • Pack this mixture into the prepared bowl, pull the clingfilm over the top and freeze for at least 6 hours (preferably overnight).

Garnish:

  • Place the chocolate for the garnish in a bowl over a pan of simmering water.
  • Stir when melted and spread thinly over a sheet of baking parchment using a palette knife.
  • Leave to set in a cool place.
  • When completely set, gently break into large pieces and keep in the fridge until needed.

To Serve:

  • Remove the bombe from the freezer 20 minutes before serving. Turn it on to a serving plate, remove the bowl and peel off the clingfilm.
  • Stick the large pieces of thin chocolate randomly over the bombe to cover it.
  • Spoon a blob of cream and lemon curd onto the top and drizzle with chocolate sauce.
  • Garnish with a selection of berries and stick Matchmakers out of the top at various angles.
  • Finish with a dusting of icing sugar and serve.

For a quicker version of this dessert, use 200g ready-made meringues.

Serves 4

John Benson-Smith

 
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