Gingercrunch & meringue bombes

Recipe uploaded by

Glynn Purnell

5 ratings

Recipe by Glynn Purnell

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1. Line 6 small ramekins or teacups with cling film, or use a silicone muffin mould, if you have one.
2. Whip the cream in a large bowl until it just holds its shape. Scrape the seeds from the vanilla pod and add them to the cream with the sugar, orange zest and meringues. Gently stir, then add the gingernut crumbs. Divide among the prepared moulds or teacups and freeze for at least 2 hrs.
3. To make the sauce, put the orange juice in a pan with the sugar and vanilla pod. Bring to the boil, then simmer until the sugar has dissolved. Put the cornflour into a small bowl with 2 tbsp orange juice mixture. Stir until smooth, then add to the pan. Simmer and stir until the liquid has thickened, discard the pod, then leave to cool. The sauce can be made 2 days in advance.
4. To serve, take the bombes out of the freezer and place in the fridge for 10 mins. Turn them onto a plate, drizzle with sauce, then place a small spoonful of Orange sorbet (see 'Goes well with') next to them.

PER BOMBE

555 kcalories, protein 4g, carbohydrate 64g, fat 33 g, saturated fat 17g, fibre 0g, salt 0.35 g

Latest comments and suggestions

• Pj

  20 December 2008

  Pj commented on this recipe

  Just away to make these but not sure where the 140c oven comes into it?

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• Chellebob

  21 December 2008

  Chellebob commented on this recipe

  HI, I am alo just about to make these for Christmas day - but don't understand where the oven comes into it?? Can anyone help?? Chelle

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• Angelaporter

  22 December 2008

  Angelaporter commented on this recipe

  yes - where does the oven come in - and the 30 mins cooking time? I was about to prepare these and logged onto the site to clarify as the instructions are the same in the magazine..does anyone proof read these recipes?

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• lj

  24 December 2008

  lj commented on this recipe

  Like you all I was about to start on the recipe only to be confused as to where the oven comes in. The recipe classification is 'easy' but has caused confusion from the start. I am assuming that with such a low oven temp. they are assuming the meringues will be made from scratch although I cannot see this mentioned anywhere.

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• Jennifer T

  30 December 2008

  Jennifer T commented on this recipe

  Yes - about to make these and...where does the oven come into it? I'm presuming it's a typo...and am going to carry on ignoring it with my fingers crossed! I'll let you know how I get on... For those of you who've been here before me, will it work out ok?

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• djames

  31 December 2008

  djames commented on this recipe

  And once again. Where does the oven come into this. My wife suggests it's to bake the meringues. Only a guess and we bought nests so no cooking there. I suspect this is simply a shoddy job and someone not checking their work...which is extremely irritating.

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• Jennifer T

  02 January 2009

  Jennifer T rated and commented on this recipe

  

  OK, made these like I said I would...and they were absolutely lovely! Ignore the oven bit, it's clearly just left over from something else. Note - do NOT overwhip the cream...I did and had to start again. Also I found, as my ramekins aren't that small, that these quantities were only enough for four. All that said, I made them the day before and left them in the freezer until 10 minutes before serving as it says. I served them with his Orange Sorbet and the Orange Sauce, and it was a great dessert. Not too heavy, yet still quite rich, so a good end to our New Year's Eve dinner party. (It also went well with the Moscatel we drank with it).

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• Pj

  04 January 2009

  Pj rated and commented on this recipe

  

  Ignoring the oven instructions, these turned out to be a brilliant make-ahead dessert. I used silicon pudding moulds which didn't need clingfilm. I dunked them in a basin of boiling water straight from the freezer and turned them out onto plates (successfully!), then left them for 5-10mins before serving. Very handy to have in the freezer for unexpected guests along with shop-bought sorbet.

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• Angela

  05 January 2009

  Angela rated and commented on this recipe

  

  I too was confused about the oven instructions, I am wondering if one was supposed to `crisp' the gingercrunch crumbs in the oven to brown them? I made this recipe for Christmas Eve and it was delicious. We had the bombes with fresh fruit salad instead of the orange sauce. My friend was so impressed that she took the recipe and made them for a special New Years Eve Dinner!

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• jackie

  17 January 2009

  jackie commented on this recipe

  This was great ( no oven needed !!!!!! ) i made the orange sauce and the orange sorbet , i think the orange sorbet would have been ok on its own with the bombes .Plus i smashed up the ginger biscuit to much ,it sould have been in little bits not power !!! i will do it again its great for a dinner party as you can do it all the day before ,save all the panic on the day !!!!!!!!!!!!

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• Deb Downer

  22 February 2009

  Deb Downer rated and commented on this recipe

  

  I made this last night for a dinner party - the main was Venison, so I wanted something light & refreshing. I did it exactly as per the recipe (without the oven!). I also did the orange sauce & sorbet, but I put a gingernut biscuit on the plate aswell. It was just perfect! I have a 5 year old, so I used some individual jelly moulds I had & they worked great. I made a few extra in case some went wrong when I turned them out, but they didn't so I have the other ones in the freezer with the left over sauce & sorbet - how handy is that?!! This was a really easy & impressive desert.

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• jojo01

  03 May 2009

  jojo01 commented on this recipe

  I made a variation of these and they turned out great. Instead of orange, I used the zest and juice of a lemon, added some extra crushed biscuit at the bottom of the ramekin plus some more on top. An absolute delight. However they did need to be removed from the freezer more than 10 minutes ahead, they were still quite firm!

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• Gillh007

  21 May 2009

  Gillh007 rated and commented on this recipe

  

  Firstly forget about the oven bit - miss print. That aside, this is THE BEST!!! Easy to do, and BOY does it taste amazing. Our friends were well impressed. Doing it again this weekend for the next vistors! Good one BBC! :0)

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Ingredients

FOR THE BOMBES

• 300ml double cream
• ½ vanilla pod
• 25g icing sugar
• 1 small orange , zested
• 2 meringue nests, crushed
• 25g gingernut biscuits , crumbled

FOR THE ORANGE SAUCE

• 350ml orange juice
• 100g caster sugar
• ½ vanilla pod
• 2 tsp cornflour

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 30 mins

Ingredients

FOR THE BOMBES

• 300ml double cream
• ½ vanilla pod
• 25g icing sugar
• 1 small orange , zested
• 2 meringue nests, crushed
• 25g gingernut biscuits , crumbled

FOR THE ORANGE SAUCE

• 350ml orange juice
• 100g caster sugar
• ½ vanilla pod
• 2 tsp cornflour

PER BOMBE

555 kcalories, protein 4g, carbohydrate 64g, fat 33 g, saturated fat 17g, fibre 0g, salt 0.35 g

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