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La Bombe Richelieu

2/3 cup sugar
1/3 cup water
8 egg yolks
1 1/2 cups heavy cream
2 T minced orange peel
2 T Gran Marnier (or to taste)
3 T chopped fresh semi-sweet chocolate
1 egg white

2 cups sugar
4 cups water
2 quarts fresh raspberries
1/3 cup Framboise
juice of 2 lemons

4 cups milk
1 vanilla bean
1 2/3 cups grated semi-sweet chocolate
1 cup sugar
10 egg yolks
2/3 cup fresh almonds, blanched and crushed.

2 cups heavy cream
1/4 cup confectioners' sugar

1 cup sugar
1/3 cup hot water
1/4 cup corn syrup

Make sugar syrup with 2/3 cup sugar and 1/3 cup water. Beat egg
yolks in electric mixer until pale yellow. Continue beating while
slowly pouring in thin stream of sugar syrup. Beat until mixture
is thick. Whip cream until stiff. Add orange peel, gran marnier
and chocolate. Fold into egg mixture. Beat egg white until stiff.
Fold into mixture. Freeze.

Make sugar syrup with 2 cups sugar and 4 cups water. Pound berries
through a sieve. Add Framboise and juice from lemons. Add equal
amount of sugar syrup to fruit mix. Freeze.

Boil milk with vanilla bean. Remove bean. Dissolve chocolate into
1 cup boiling water, then mix into milk. Beat sugar into egg yolks
until thick. Add chocolate mixture to egg yolks. Cook until mix
coats spoon. Do not boil. Pour through a sieve into a bowl. Add
almonds to mixture. Let cool. Stir occasionally. Freeze in usual

Whip cream and sugar over ice until stiff. Refrigerate.

Mix corn syrup and water. Add liquid to sugar. Boil until mix
turns caramel color. Cool until slightly thick. Dip fork in syrup
and wave over inverted oiled metal bowl that is larger than bombe
mold. Repeat dipping and waving until threads collect and a cage
is formed. When sugar is cool, remove crown from bowl. Refrigerate.

Line bombe mold with layer of raspberry ice. Freeze. Line layer
of chocolate ice cream. Freeze. Fill center with frozen mouse
mixture. Freeze. Spread chocolate ice cream across bottom.
Freeze. Immediately before serving fill pastry tube (medium scallop
with whipped cream. Unmold Bombe. Make decorative ring of whipped
cream around base of Bombe. Top Bombe with peak of whipped cream.
Dot cream with whole fresh raspberries. Put spun sugar crown atop
Bombe. Serve at once. Cut with serrated knife.


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