Chocolate truffle and praline ice cream bombe 04 - bon ap

10 servings

Ingredients

Quantity Ingredient
½ Vanilla bean, split lengthwise
1 cup Sugar
¾ cup Egg whites (about 6 large), room temperature

Directions

MERINGUE

Place 10-inch-diameter cake pan bottom over bombe. Holding tightly, invert bombe onto pan. Peel off foil. Freeze while preparing meringue.

Scrape seeds from vanilla bean into sugar. Using electric mixer, beat whites in large bowl until soft peaks form. Gradually add sugar and beat until meringue is stiff and glossy.

Spoon meringue into pastry bag fitted with medium star tip (no. 5).

Starting at top center of bombe, pipe meringue in large X over bombe, dividing into fourths. Pipe stars of meringue from top of bombe to base, filling in each fourth completely and making sure all ice cream is covered. Pipe smaller stars of meringue to fill in any uncovered areas if necessary. Invert 3½-inch-diameter bowl over top of bombe and gently press into bombe to make line in meringue; remove bowl.

Pipe large stars of meringue over line. Freeze bombe overnight.

Bon Appetit/August/89 Scanned & fixed by Di and Gary

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