recipe comes from John Benson-Smith.
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 countrys 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
3 egg whites
175g caster sugar
15g unsweetened cocoa powder (sieved)
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
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
40g white chocolate Matchmakers
Icing sugar for dusting
make the meringue:
the egg whites until stiff in a large, clean
the caster sugar a tablespoon at a time, whisking
constantly until the mixture forms spiky peaks.
in the cocoa powder with a metal spoon.
or pipe into 9 or 10 meringues on to non-stick
baking paper or a baking sheet.
in a preheated oven at 120ºC, 250ºF, Gas 1/2
for 2 1/2 hours, until crisp and dried out.
from the oven and leave to cool on a wire tray.
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)
crush the cooled meringues and fold them into
the whipped cream.
combine the lemon zest, Matchmakers, chocolate
grains and lemon curd into the cream and meringues.
this mixture into the prepared bowl, pull the
clingfilm over the top and freeze for at least
6 hours (preferably overnight).
the chocolate for the garnish in a bowl over
a pan of simmering water.
when melted and spread thinly over a sheet of
baking parchment using a palette knife.
to set in a cool place.
completely set, gently break into large pieces
and keep in the fridge until needed.
the bombe from the freezer 20 minutes before
serving. Turn it on to a serving plate, remove
the bowl and peel off the clingfilm.
the large pieces of thin chocolate randomly
over the bombe to cover it.
a blob of cream and lemon curd onto the top
and drizzle with chocolate sauce.
with a selection of berries and stick Matchmakers
out of the top at various angles.
with a dusting of icing sugar and serve.
a quicker version of this dessert, use 200g ready-made