Chocolate truffle and praline ice cream bombe 06 - bon ap
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Fresh strawberries, halved (stems left attached) | |
| Fresh mint sprigs | ||
Directions
GARNISH
Preheat oven from 500'F to 550'F for 30 minutes. Make lengthwise cuts in strawberry halves, starting ¼ inch from stem and cutting through tips. Fan berries. Place bombe on cake pan bottom on heavy large baking sheet. Bake bombe until meringue browns tightly, watching carefully, about 4 minutes. Transfer bombe on cake pan bottom to platter, using 2 large metal spatulas as aid. Arrange 6 fanned berry halves atop bombe. Arrange remaining 4 berry halves at base of bombe, spacing evenly. Garnish with mint. Serve immediately, cutting bombe into slices with hot knife. (If too firm to cut, let stand 5 to 10 minutes.) Transfer to plates. Surround with warm sauce.
Bon Appetit/August/89 Scanned & fixed by Di and Gary