Nougat Iced Bombes Recipes

Steps:

• Tip the nuts into a wide pan and heat gently until lightly toasted. Cool, then chop fairly finely. Measure the honey, sugar and 3 tbsp water into a pan, heat gently to dissolve the sugar, then increase the heat and boil hard for 1 min until slightly syrupy. Whisk the egg whites in a large bowl until they are stiff, then, whisking all the time, add the honey syrup in a steady stream. When all the syrup has been added, continue whisking for a further 4 mins until the meringue is thick and glossy.
• Whip the 284ml pot of cream until it just holds its shape, then fold into the meringue with the nuts, vanilla and peel. Pour the mixture into 8 individual pudding basins or teacups and freeze until firm.
• Tip the remaining 142ml pot of cream into a small pan and bring to the boil. Break up the chocolate, remove the cream from the heat and stir in the chocolate until you have a smooth, glossy sauce. You can now either turn out the bombes and serve with a little of the warm sauce poured on top, or turn out the bombes onto a tray, pour over the sauce, then return to the freezer until firm.

Steps:

• Freeze an 8-inch bowl. When it's cold, place the mango sorbet in the bowl and press it against the sides of the bowl. If you have a 6 1/2-inch bowl the same shape as the 8-inch bowl (such as from a set of nesting bowls), cover it with plastic wrap and press it into the sorbet to make the layer even. Freeze the sorbet for 30 minutes or until firm. Remove the 6 1/2-inch bowl.
• Spread an even layer of softened raspberry sorbet on top of the mango sorbet (a 4 1/2-inch nesting bowl wrapped in plastic wrap helps with this) and freeze for another 30 minutes or until firm. Remove the 4 1/2 inch bowl.
• 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 plate. You may need to run a flexible metal spatula along the edge of the bombe to release it. Freeze until ready to serve. Serve in wedges.
• Mango Sorbet:
• 3/4 cup sugar
• 5 large ripe mangoes, peeled and seeded
• 1/4 cup freshly squeezed orange juice
• 1/4 teaspoon kosher salt
• Place the sugar and 1/2 cup water in a small saucepan and cook until the sugar dissolves. Set aside.
• Place the mangoes in a food processor fitted with the steel blade and puree. You should have about 5 cups of mango. If you want a smoother sorbet, you can process the puree through a food mill fitted with a medium blade.
• Combine the mango, sugar syrup, orange juice, and salt and refrigerate until cold. Freeze in an ice cream machine according to the manufacturer's directions. (The sorbet will be soft.) Serve directly from the ice cream machine.
• Yield: 1 1/2 quarts; 6 servings