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Brandy meringue bombe

By December 23, 2016 ,

This is my other half's favourite Christmas dessert. I don't make it that often as I find it very heavy and sweet, but it is nice to have occasionally and is easy to make. For those of you who don't fancy making the meringues, you can buy meringue nests from the shop and use them instead. 

For the meringues
2 egg whites
110g sugar
1 vanilla pod or 1 teaspoon vanilla bean paste
pinch of salt

Whisk the egg whites and salt until they are firm and hold their peaks
While still whisking, add the sugar in gradually until you have added half of it
Next add the vanilla seeds from the pod or paste
Continue to whisk, gradually adding the rest of the sugar until you have stiff peaks again
I like to pipe the meringue into small shapes onto a baking tray, but you can dollop the mixture on using a spoon if you so wish.
Bake in a fan oven at 110c (120c normal oven) for 1 hour 
Allow to cool

To make the bombe
150ml double cream
20g icing sugar
30ml brandy
Cooked meringues

Whisk the cream, brandy and sugar together until they thicken slightly
Break in the meringues and mix through
Line a bowl (preferably a pudding bowl) with cling film and pour in the cream and meringue mixture
Place in the freezer and allow to set for 6 hours or overnight
To serve; turn out onto a plate and remove the cling film

For those of you who may want to make this a little more festive, you can stir in 30g of  mincemeat fruit mixture into the cream.

Wishing you all a very merry Christmas and a happy new year!

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