Bombe Surprise

After making the mini pavlovas, I remembered this recipe from many moons ago. (I think The Frolicking Foodie has posted a similar recipe recently, but this is all my own!)

The reason for the name of the dish goes back to the film "Diamonds are Forever" - you will, of course, remember the Bombe Surprise scene.

As I said in my last post, I don't make meringues, but if you do, it takes:

Ingredients for Meringues

3 egg whites
3 oz caster sugar

Make meringues

Whisk egg whites till stiff. Add half the sugar and continue beating for 1 minute. Fold in the rest of the sugar with a fork.

Well oil a baking sheet with olive oil. Drop meringue mixture onto the sheet, 1 Tbsp at a time.
Bake in a slow oven for 2 hours. Turn off heat and dry meringues for 10 minutes. Remove from baking sheet with a spatula, and when cool break into small pieces.

Ingredients for Bombe

Meringues, as above, or bought ones to a similar weight
grated rind of 1 orange
3/4 pint double cream
3 Tbsps Grand Marnier, or other orange flavoured liqueur.***
caster sugar to taste

To prepare bombe

Whisk cream until stiff. Flavour cream with sugar, grated orange rind and Grand Marnier. Fold in broken meringues.

Well oil a cake tin or bombe mould. Pour in cream mix and cover with tin foil.

To freeze, pack in a polythene bag.

To serve

10 minutes before serving, dip mould in hot water and turn out.

Serve with fresh raspberries or strawberries.

There are, of course, absolutely no calories in this!

*** I don't drink liqueurs, so find that buying them in miniatures - usually round about Christmas when they are more plentiful - is better.