CHOCOLLAGE BOMBE’E

( A perfect melange of creamy ice creams studded with nougatine and choicest candy crush – set as a Dome and a world of opportunities laced with gooey chocolates of success and prosperity )

TIME TAKEN – 30 MNTS — SERVES – 4

Ingredients

  1. 250 ml Mango ice cream
  2. 250 ml strawberry ice cream softened
  3. 250 ml vanilla ice cream softened
  4. 500 ml molten chocolate
  5. 30 gms mint candy
  6. 50 gms lemon candy
  7. 50 gms caramelised cashew nuts / nougatine
  8. ½ tsp lemon zest
  9. 2 tbsp unsalted butter

Directions

Freeze an 6-inch bowl. When it’s cold, place alternatively mango, strawberry and vanilla ice cream scoops compressing in the bowl all over with crushed candies and nougatine mixed in intervals – stuff the hollow of the bowl tightly, cover it with plastic wrap. Freeze the bombe for 50 minutes or until firm.

Finally, spoon in enough softened strawberry ice cream to fill the bowl. Freeze until hard.

To unmold, dip the bowl up to the rim in warm water. Run a knife around the edge to loosen the bombe and unmold upside down onto a flat p late. Neatly pour the molten chocolate evenly over the hemisphere. Freeze until ready to serve.

Courtesy:
Aman Tandon
Regional Exec. Chef
The Pride Hotel

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