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Name: Aunty Bettys Bombe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 4 tb Water; 3 Egg yolks; 2 c Heavy Cream; 1/3 c Sugar; 6 oz Chocolate, plain

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INGREDIENTS

4 tb Water
3 Egg yolks
2 c Heavy Cream
1/3 c Sugar
6 oz Chocolate, plain

Servings

INSTRUCTIONS

Whisk 1/2 of the cream until stiff and spread it around the edges of a large bowl. Freeze for 1/2 to 1 hour. Dissolve the sugar in the water, bring to the boil and simmer for 3 minutes until syrupy. Meanwhile, break chocolate into blender or warm bowl. Pour the hot sugar syrup onto the chocolate and blend or whisk until the chocolate has all melted. Add the egg yolks and mix the whole lot thoroughly. Whisk the remaining cream into soft peaks and fold gently into the chocolate mixture. Pour into the centre of the frozen cream and freeze for several hours until solid. Cover when fully frozen. NOTES: * A high-cholesterol chocolate dessert -- This recipe comes from a friends aunt. It always seems to taste wonderful no matter how sloppily I measure things. Yield: Serves 4-6. * Although the recipe "serves 4-6," two people will happily eat the whole thing. * The outside is frozen solid, so you may find a fork useful for breaking your portion into pieces without showering fellow diners with fragments. It could be served in small portions, but dont count on having any left over. * Double cream has more than 45 percent butterfat. It is difficult to find cream in North America that is richer than whipping cream, which is typically 32 percent butterfat. If you can find heavy cream it is likely to be 36 percent. Use the richest cream you can find. : Difficulty: easy. : Time: 20 minutes preparation, 3 hours cooling. : Precision: no need to measure. : William Roberts : Department of Computer Science & Statistics : Queen Mary College : University of London, UK : liam@qmc-cs.UUCP : Copyright (C) 1986 USENET Community Trust

NOTES

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Aunty Bettys Bombe

4 tb Water
3 Egg yolks
2 c Heavy Cream
1/3 c Sugar
6 oz Chocolate, plain

Whisk 1/2 of the cream until stiff and spread it around the edges of a  large bowl. Freeze for 1/2 to 1 hour.    Dissolve the sugar in the water, bring to the boil and simmer for 3 minutes  until syrupy.  Meanwhile, break chocolate into blender or warm bowl.    Pour the hot sugar syrup onto the chocolate and blend or whisk until the  chocolate has all melted.  Add the egg yolks and mix the whole lot  thoroughly.    Whisk the remaining cream into soft peaks and fold gently into the  chocolate mixture. Pour into the centre of the frozen cream and freeze for  several hours until solid. Cover when fully frozen.    NOTES:    *  A high-cholesterol chocolate dessert -- This recipe comes from a  friends aunt. It always seems to taste wonderful no matter how sloppily I  measure things. Yield: Serves 4-6.    *  Although the recipe "serves 4-6," two people will happily eat the whole  thing.    *  The outside is frozen solid, so you may find a fork useful for breaking  your portion into pieces without showering fellow diners with fragments. It  could be served in small portions, but dont count on having any left over.    *  Double cream has more than 45 percent butterfat. It is difficult to find  cream in North America that is richer than whipping cream, which is  typically 32 percent butterfat. If you can find heavy cream it is likely to  be 36 percent. Use the richest cream you can find.    : Difficulty:  easy.  : Time:  20 minutes preparation, 3 hours cooling.  : Precision:  no need to measure.    : William Roberts  : Department of Computer Science & Statistics  : Queen Mary College  : University of London, UK  : liam@qmc-cs.UUCP    : Copyright (C) 1986 USENET Community Trust

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Nutrition

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Serving Size: 1 Serving (261g)
Recipe Makes: 4 Servings

Calories: 720
Calories from Fat: 442 (61%)

Amt Per Serving		% DV

	Total Fat 49.1g	65 %
	Saturated Fat 23.4g	117 %
	Monounsaturated Fat 18.3g
	Polyunsanturated Fat 5.1g
Cholesterol 1340.2mg		412 %
Sodium 71.8mg		2 %
Potassium 156.9mg		4 %
Total Carbohydrate 54.8g		16 %
	Dietary Fiber 0g	0 %
	Sugars, other 54.8g
Protein 17.4g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 720

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