LOCATION: Recipes >> Desserts Frozen >> Bombe 03
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Bombe 03
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Meringue Bombe
Yield: 8 servings
300 ml whipping cream
3 tablespoons Grand Marnier
100 g meringues
50 g ratafia biscuits
350 g strawberries
50 g icing sugar; sifted
Lightly oil a 1.1 litre basin. Whip cream and 2 tablespoons of
the liqueur to soft peak stage. Roughly crush meringues and ratafias
and fold evenly into the cream. Spoon into the basin, cover with
freezer film and freeze. Transfer from the basin to a serving
plate. Place in the refrigerator for 1 hour before serving with
the strawberry sauce.
To make the sauce: puree strawberries with icing sugar. Sieve
and stir in the remaining liqueur.
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