Lemon & Mango Bombe
Desserts
Ingredients
Lemon & Mango Bombe
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€0.0
For the Lemon Bombe Base:
Carte D’Or Lemon Mousse 600g
/g
100.0 g
0%
Semi skimmed milk
/ml
250.0 ml
0%
For the Mango Bombe Base:
Carte D’Or Mango Mousse 570g
/g
95.0 g
0%
To finish and serve:
Raspberries
/g
120.0 g
0%
/
For the Lemon Bombe Base:
-
Semi skimmed milk 250.0 ml
For the Mango Bombe Base:
To finish and serve:
-
Raspberries 120.0 g
Preparation
-
For the Lemon Bombe Base:
- Pour the cold milk into a bowl and add the CARTE D’OR Lemon Mousse.
- Whisk with an electric mixer for 2 minutes at a low speed followed by 5 minutes at high speed.
- Pipe in to half sphere moulds then level off with a palate knife.
- Place the tray into the freezer for 3 hours or until set.
-
For the Mango Bombe Base:
- Pour the cold milk into a bowl and add the CARTE D’OR Mango Mousse.
- Whisk with an electric mixer for 2 minutes at a low speed followed by 5 minutes at high speed.
- Pipe in to half sphere moulds then level off with a palate knife.
- Place the tray into the freezer for 3 hours or until set.
-
To finish and serve:
- Crush the dried raspberries into a bowl.
- Remove the half sphere from the moulds and press alternate flavours together.
- Place one sphere in the bowl with the dried raspberries and roll it round until fully coated, then remove and place back in the freezer until ready to use.
- Repeat the process one at a time until all spheres are coated.
