| Passive Time | 24 hours |
| Servings |
people
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Ingredients
- 800 ml double cream
- 10 smallish Meringues see recipe
- 200 g milk chocolate
- 150 g milk or dark chocolate for topping
- 1 tsp liquid glucose
- 1 tbs vegetable oil
- 1 handful chopped pistachios
Ingredients
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Instructions
- Melt the chocolate and allow it to cool, ensuring it's still liquidy.
- Whip the cream so it thickens but stopping before it creates soft peaks
- Crumble the meringues into the whipped cream breaking them up into different sizes to add to the texture. Fold into the cream.
- Now, lightly fold the melted chocolate into mixture, keeping streaks of chocolate swirling through the cream.
- Line a lightly oiled 2-litre pudding bowl with cling film.
- Pour the mixture in and cover with some more cling film.
- Freeze overnight.
- When it's frozen, pour some hot tap water around the outside of the bowl to help release it, remove the cling film and put it on a serving dish.
- Melt the chocolate for the topping and stir in the vegetable oil and liquid glucose, leave to cool.
- When the chocolate topping is cool, pour over the top of the bombe with a spiral action so it drips down the side.
- Immediately sprinkle over the chopped pistachios.
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