'Boil Water' Warning After Confirmed...
News3 mins ago
FAO Barmaid
3 Answers
Hi Barmaid,
Where can I find the recipe for your delicious-sounding Bombe Mexicaine, please?
Where can I find the recipe for your delicious-sounding Bombe Mexicaine, please?
Answers
1 to 3 of 3
Best Answer
No best answer has yet been selected by tigerlelly. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
You will need
3 egg whites
6oz light brown sugar (or 3oz or dark brown and 3oz caster)
1 rounded tsp of instant coffee powder (not granules - I use Mellow Birds)
3 baking sheets - lined
for the filling
11/2 tsp of instant coffee
1/4 - 1/2 pint of double cream
Grease and line the three baking sheets. I line with baking paper, grease that with oil and then cut out 6 inch round circles of paper and place on top - also grease.
Whisk egg whites until stiff but not dry. Add 1 tbls brown sugar to the egg mixture and whisk. Now at the tsp of instant coffee to the rest of the sugar and stir in well. Fold and cut the sugar mixture into the egg whites with a metal spoon until combined.
Spread the meringue mixture over the 3 paper circles - use a palette knife to smooth down the top so it is in nice swirls. Bake at 145C for 1 - 1 1/2 hours or until is cooked - should be firm and slightly crisp.
When cool, whip the cream to a thick consistency. Make some strong instant coffee with the coffee and just enough hot water. Stir the coffee into the cream. Sweeten to taste with sugar and sandwich the three together.
This can be frozen filled - wrap in tin foil. It is actually better after a couple of weeks in the freezer and goes gooey inside.
3 egg whites
6oz light brown sugar (or 3oz or dark brown and 3oz caster)
1 rounded tsp of instant coffee powder (not granules - I use Mellow Birds)
3 baking sheets - lined
for the filling
11/2 tsp of instant coffee
1/4 - 1/2 pint of double cream
Grease and line the three baking sheets. I line with baking paper, grease that with oil and then cut out 6 inch round circles of paper and place on top - also grease.
Whisk egg whites until stiff but not dry. Add 1 tbls brown sugar to the egg mixture and whisk. Now at the tsp of instant coffee to the rest of the sugar and stir in well. Fold and cut the sugar mixture into the egg whites with a metal spoon until combined.
Spread the meringue mixture over the 3 paper circles - use a palette knife to smooth down the top so it is in nice swirls. Bake at 145C for 1 - 1 1/2 hours or until is cooked - should be firm and slightly crisp.
When cool, whip the cream to a thick consistency. Make some strong instant coffee with the coffee and just enough hot water. Stir the coffee into the cream. Sweeten to taste with sugar and sandwich the three together.
This can be frozen filled - wrap in tin foil. It is actually better after a couple of weeks in the freezer and goes gooey inside.
1 to 3 of 3
