Pate A Bombe Easy Version Recipes
PâTé à BOMBE
This mixture, from Gordon Ramsay, makes a great base for a variety of mousses and other desserts
Provided by Gordon Ramsay
Categories Dessert, Dinner
Time 15m
Yield Makes enough for 3 mousse recipes
Number Of Ingredients 2
Steps:
- Dissolve the sugar in a medium saucepan with 120ml boiling water. When clear, bring to the boil and place a sugar thermometer in the pan.
- Meanwhile, whisk the yolks with an electric mixer until creamy. When the sugar syrup reaches 120C, remove from the heat at once. Keep the mixer beaters running, drizzle the syrup onto the yolks and beat, on full speed, for 3-5 mins until you have a firm yellow foam. Remove and cool, whisking occasionally. Divide into 3 portions.
- Use a third of this mixture for one mousse recipe, then chill and use the rest within 2 days or freeze in 2 portions for up to 2 months. To use the frozen mixture, thaw for 10-15 mins, then beat lightly until softened.
PATE A BOMBE (EASY VERSION)
Steps:
- Whisk yolks and sugar together. Continue whisking mixture over a bain marie (double boiler) until the color lightens and mixture falls from the whisk in a ribbon pattern.
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- First, place the granulated sugar in a heavy saucepan. Next, add enough water to just cover the sugar. The sugar should be a wet sand texture. Next, heat the sugar on medium-heat on the stove top. Use an instant read thermometer to monitor the temperature. You want to cook the sugar until it reaches 250 degrees F (firm ball consistency, meaning if cooled, the sugar would form a firm, pliable ball).
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