NOUGAT ICED BOMBES
These little beauties do take a bit of time and effort to make. But it's worth it. They taste and look amazing
Provided by Mary Cadogan
Categories Dessert, Dinner
Time 40m
Number Of Ingredients 9
Steps:
- Tip the nuts into a wide pan and heat gently until lightly toasted. Cool, then chop fairly finely. Measure the honey, sugar and 3 tbsp water into a pan, heat gently to dissolve the sugar, then increase the heat and boil hard for 1 min until slightly syrupy. Whisk the egg whites in a large bowl until they are stiff, then, whisking all the time, add the honey syrup in a steady stream. When all the syrup has been added, continue whisking for a further 4 mins until the meringue is thick and glossy.
- Whip the 284ml pot of cream until it just holds its shape, then fold into the meringue with the nuts, vanilla and peel. Pour the mixture into 8 individual pudding basins or teacups and freeze until firm.
- Tip the remaining 142ml pot of cream into a small pan and bring to the boil. Break up the chocolate, remove the cream from the heat and stir in the chocolate until you have a smooth, glossy sauce. You can now either turn out the bombes and serve with a little of the warm sauce poured on top, or turn out the bombes onto a tray, pour over the sauce, then return to the freezer until firm.
Nutrition Facts : Calories 514 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.13 milligram of sodium
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