Gingercrunch & meringue bombes

Gingercrunch & meringue bombes

  • 1
  • 2
  • 3
  • 4
  • 5
(11 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 30 mins Plus chilling

Skill level

Easy

Servings

Serves 6

These simple make-ahead puds use ready-made meringues and gingernut biscuits, but look really impressive

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per bombe

kcalories
555
protein
4g
carbs
64g
fat
33g
saturates
17g
fibre
0g
sugar
48g
salt
0.35g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, January 2009

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
bikerbell's picture

Well, I had great hopes for this dessert, but actually found it a bit bland even after using more crumbs than stated in the recipe.
I will try it again being even more generous with the gingernuts. I think using 2 orange zests may help too.
Loved the sorbet but agree it only makes just enough for 5 servings.
I managed to make 5 small servings of this pud.

patsyminx's picture

Great easy and refreshing dessert. I made to follow a vennison bouguignon pie so needed something light. My guests were very impressed and none the wiser how simple to make and prepare ahead. I served with mango sorbet which really went well. Orange sauce also delicious.

mwessy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

WOW - really easy to make and terrific to eat!!! Got rave reviews from the friends I made it for. I made the bombe and sauce plus the sorbet (without an ice-cream maker). All really easy to do and so great to be able to prepare the day before - hassle free entertaining! The sorbet was AMAZING.

claires71's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These are so easy to make and they tast great, I did a mango sorbet with mine. Do need the sorbet through, it's worth doing.

emmakidd's picture

Emma-this was quick and easy and our fun evening of come dine with guests loved it. X

danicquinn's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These are nice, and go really well with the orange sorbet (suggested on the side - it's very easy and juicy). I think 'cooking time' refers to the sauce - I didn't need an oven at any point. I think I whipped the cream a bit too much, as they were a little 'dense' when I froze it. I'd recommend stopping once soft peaks form, as you'll thicken more when you add the other ingredients.

jackson81's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Awesome , one of the best puddings me and my guests have ever eaten :)

easytiger's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The clingfilm really worked and didn't get caught in the frozen bombe. But was disappointed with the bombe itself - delicate to the point of being bland. Next time i would double the number of ginger biscuits and orange zest. The orange sauce was easy and very good though.

gillh007's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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)

jojames01's picture

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!

deb_downer's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

saffie's picture

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 !!!!!!!!!!!!

melvillecot's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

pammiejay's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

jennifert's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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).

tbyrd2000's picture

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.

jennifert's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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?

l18ull's picture

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.

harrison1999purple's picture

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?

chellebob's picture

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

Pages

Questions

Tips