Italian Coffee Bombe Recipe
Ingredients
| Sugar | ||
| Salt | 1/8 Teaspoon | |
| All purpose flour | 1 Teaspoon | |
| Egg yolks | 2 , beaten | |
| Milk | 1/2 Cup (16 tbs) | |
| 1/3 cup Italian coffee or very strong coffee | ||
| 1 tablespoon Cointreau or other liqueur | ||
| Vanilla extract | 1/2 Teaspoon | |
| Heavy cream | 2 Cup (16 tbs) | |
Directions
Combine 1/4 cup sugar, salt, and flour in small saucepan.
Add egg yolks, milk, and coffee; mix well.
Cook over low heat, stirring constantly, until slightly thickened.
Remove from heat and chill.
Add Cointreau and vanilla.
Whip cream until stiff and add 2 tablespoons sugar.
Line a 1-quart mold with half of the cream.
Freeze until firm.
Fold remaining cream into coffee mixture and pour into center of mold.
Freeze until firm.
Unmold on serving plate and cut into wedges.
Makes 6 to 8 servings.
Add egg yolks, milk, and coffee; mix well.
Cook over low heat, stirring constantly, until slightly thickened.
Remove from heat and chill.
Add Cointreau and vanilla.
Whip cream until stiff and add 2 tablespoons sugar.
Line a 1-quart mold with half of the cream.
Freeze until firm.
Fold remaining cream into coffee mixture and pour into center of mold.
Freeze until firm.
Unmold on serving plate and cut into wedges.
Makes 6 to 8 servings.
Chef
