Aunty Betty's Bombe

1. 1

   Whisk 1/2 of the cream until stiff and spread it around the edges of a large bowl.

2. 2

   Freeze for 1/2 to 1 hour.

3. 3

   Dissolve the sugar in the water, bring to the boil and simmer for 3 minutes until syrupy.

4. 4

   Meanwhile, break chocolate into blender or warm bowl.

5. 5

   Pour the hot sugar syrup onto the chocolate and blend or whisk until the chocolate has all melted.

6. 6

   Add the egg yolks and mix the whole lot thoroughly.

7. 7

   Whisk the remaining cream into soft peaks and fold gently into the chocolate mixture.

8. 8

   Pour into the centre of the frozen cream and freeze for several hours until solid.

9. 9

   Cover when fully frozen.

* Per serving · 4 servings · Values may vary.

No additional tips available.