Bombe coppelia (coffee ice-cream w/praline & rum)

Yield: 1 servings

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BOMBE COPPELIA (COFFEE ICE-CREAM MOULD WITH PRALINE AND RUM FILLING .................................................................

A rich and unusual dessert, Bombe Coppelia (bawm koh-payl-yah) is a mouth-watering combination of coffee, ice-cream and praline. To make this dessert, you will require either a large frozen food compartment or a home freezer.


Preparation and cooking time: 12 hours (10-12 servings) 3 pints [3-¾ pints] Coffee-flavored ice-cream, slightly softened in the fridge. 8 ea Egg Yolks 4 oz [½ cup] Sugar 3 tb Dark Rum 1 tb Water 10 fl oz Double Cream [1-¼ cups heavy cream] PRALINE: ******* 1 tb Vegetable Oil 3 oz [⅜ cup] Sugar 3 oz [½ cup] Blanched Almonds Prepare a chilled 3-pint [2 quart] bombe mould by spooning a little of the ice cream into the base. Working quickly, so that the ice-cream does not thaw too much, spoon scoops of the ice-cream into the mould and, with the back of a metal spoon, pat the ice-cream firmly against the sides of the mould. Press a chilled glass bowl, 1-inch smaller than the mould, inside the mould so that the ice-cream forms a solid wall between the bowl and the mould. With a knife, cut out more slices of the ice-cream to fill any gaps in the walls. Place the mould with the bowl, in the freezer, and chill for 1 hour, or until all the ice-cream is completely firm. Chill the remaining ice-cream in a separate bowl for later use. While the ice-cream is freezing, prepare the praline filling. Use a pastry brush, coat a baking sheet with the vegetable oil. Set aside. In a small saucepan, melt the sugar over very low heat, stirring constantly. Add the almonds to the saucepan and cook, turning the nuts constantly with a metal spoon, until they are browned. Remove the pan from the heat.

Pour the praline mixture on to the greased baking sheet. Leave the mixture to cool for about 10 minutes, or until firm. Transfer the praline mixture to a sheet or of greaeproof or or waxed paper and cover with another sheet of paper. Pound the praline to a coarse powder with a wooden mallet or rolling pin. Set the praline aside while you prepare the bombe mixture. In alarge mixing bowl, beat the egg yolks with a wire whisk or rotary beater until they are pale yellow and very thick. Place the sugar, rum and water in a large saucepan and place it over low heat. Cook, stirring constantly, until the sugar has dissolved. Increase the heat to moderate and bring the syrup to the boil. Boil until the syrup reaches a temperature of 230F on a sugar thermometer, or a few drops of the syrup spooned into cold water immediately form a soft ball. Remove the pan from the heat.

Slowly pour the hot syrup into the egg yolks, beating constantly.

Continue to beat the mixture as it cools. Beat in the praline mixture. Set aside. In a medium-sized mixing bowl, beat the cream with a wire whisk until it is stiff. With a metal spoon, gently fold the cream into the praline mixture. Remove the ice-cream mould from the freezer and take out the bowl. Pour the praline mixture into the center of the ice-cream shell. Return the mould to the freezer and chill for 2 to 3 hours, or until the praline feels firm. Remove the remaining ice-cream from the freezer. Allow it to thaw for a few minutes, or intil it is soft enough to spread, but is not melting.

With a rubber spatula, smooth the softened ice-cream over the praline filling and the ice-cream shell in the mould. Cover the mould with aluminum foil. Return the bombe to the freezer and freeze for 8 hours, or overnight. When you are ready to serve the bombe, unmould it by dipping the mould quickly in hot water. Place a chilled plate, upside down, on top of the mould. Holding the two firmly together, reverse them. Serve at once. From: The Complete Vegetarian Cookbook by Cavendish House

Submitted By SAM LEFKOWITZ On 10-08-94

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