Bomb a Bellevue

Ingredients for Bomb a Bellevue

Instructions for Bomb a Bellevue

To prepare the Bomb a Bellevue recipe, please follow these instructions:

Pistachio parfait: Sugar and glucose boiled up to 121 degrees. Egg yolks whipped airy, sugar/glucosemassen poured in during whipping. Pistachio puree and the whipped cream gently invert in the mass. Crémen then poured into molds and freeze.

Strawberry sorbet: Strawberry and sugar blended or puréres through a sieve. Run on the IceMaker to the porridge consistency. We do not have an ice cream maker, put puree on frost, and agitator periodically, to puree has porridge consistency.

Isformen covered with a mantle of pistachio parfait and the Center filled with Strawberry sorbet.

Decoration: Bomb overdrawn with milk chocolate. A marzipan rose is placed on top, and the edge garneres with half peaches packed with almond fillets

Tips:
Pistachio parfaiten must not be frozen completely, but still be soft so that it can be smeared out in ice bomb form.

A traditional isform is of Bell-shaped metal with feet and lid. Some molds have a screw at the bottom, there must be tightened when the mold is filled up. once the screw loosened, there will be air to the ice so that it is easier to turn out.

Isbomben can be frozen in other types of molds, preferably with drop easy clothing so the ice lets go easier.