Cookery for every household

Bombe Mould 2237. Bombe Espagnole Chocolate ice cream, li gills double cream. Sugar. Vanilla. 2 or 3 finger biscuits. A little kirsch. Make some chocolate ice cream as directed in Recipe 2199. Whip the cream, sweeten it to taste, and flavour with vanilla. Cut the finger biscuits into small pieces, and soak them with a little kirsch. Take a plain ice mould, place in ice for a short time, and then line it with the chocolate ice cream. Fill the centre with the whipped cream and the pieces of soaked biscuits. The mould must bo perfectly full. Cover with paper, put on the lid, and seal round the join with lard or butter (see p. 485). Bury in ice for I hour at least. Then unmould the bombe on a silver dish with a lace-edged paper under it. 2238. Bombe aux Fraises a la Crdme 1| pts. strawberry water 2 table-sps. sugar. ice. Vanilla. \ pt. cream. Whip the cream until thick, add the sugar, flavour with vanilla and set it on ice to become icy cold. Prepare the strawberry water ice according to Recipe 2192, freezing it very hard. Then take a plain bombe or melon mould, rinse it out with cold water, pack it in ice and salt, and fine it quickly with the strawberry water ice, reserving enough to cover the top. Put the whipped cream in the centre, and cover with the remainder of the water ice. Put a piece of white wetted paper on the top, then the lid, and seal round the join with lard. Cover the mould entirely with ice and salt, and leave to freeze at least 2 hours. Note. — It is a good plan to add 1 or 2 sheets of dissolved gelatine to the strawberry ice before freezing it. 2239. Bombe Frangaise Chocolate Ice. £ pt. milk. 3 yolks of eggs. 2 or 3 oz. castor sugar. 2 or 3 oz. chocolate. 2table-sps. water or milk Banana Mousse. 3 ripe bananas. Icing sugar. Juice of \ lemon. 1 table-sp. rum. 1 gill double cream. This is a moulded ice. A bombe mould is lined with chocolate ice cream, and the inside filled up with the banana mousse. First prepare the chocolate ice : Chocolate Ice. — Make a custard with the milk, yolks of eggs, and sugar. The amount of sugar will depend on the kind of chocolate used ; care must be taken not to make the mixture too sweet or it will not freeze properly. Allow the custard to cool and then freeze it. Dissolve the chocolate in a small quantity of water or milk, and, if not perfectly smooth, strain through muslin. Add this to the custard when frozen, and mix it well in. If frozen along with the custard the chocolate loses its colour. Banana Mousse. — To prepare this, rub the bananas through a hair sieve, weigh the pulp, and allow an equal weight of icing sugar. Mix the sugar and pulp together with a wooden spoon, then add the lemon juice, rum, and the same volume of whipped cream as of puree, about 1 gill. Stir all lightly together and the mixture is ready. To Make the Borribe. — Take a bombe mould, place it on broken ice and salt to make it very cold. Then line the mould quickly with the chocolate ice cream and fill up with the banana mixture. Cover with a piece of white paper and then put on the lid of the mould. Close round the joins with lard or margarine and bury the mould in ice and salt for 2 hours or longer. When required, turn out and serve in the usual way.