Coffee Bombe (Polish Bombe-Plombiere Kawowa)

1. 1

   Cream egg yolks with 1 cup sugar until very light and smooth and creamy.

2. 2

   In a large bowl, whip cream with remaining 1/4 cup sugar until soft peaks form.

3. 3

   Place the bowl in ice.

4. 4

   Slowly add the coffee and powdered coffee to the cream, beating constantly.

5. 5

   Slowly add the egg yolk mixture to the cream mixture, beating constantly.

6. 6

   When all of the ingredients have been thoroughly blended and mixture is stiff, pour into mold (filling only 3/4 full to allow for expansion).

7. 7

   Cover with wax paper, adjust the lid so it fits tightly, and either grease the edges or seal with adhesive tape to prevent salt from penetrating the seal.

8. 8

   Place in a bucket packed with ice and rock salt (1 part salt to every 4 parts ice; ice should be cracked fine) and allow 3-4 hours for freezing.

9. 9

   When bombe is done, remove mold and wipe carefully before opening to avoid getting salt inside.

10. 10

    Store leftovers in freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.