Gingercrunch & meringue bombes

Gingercrunch & meringue bombes

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(11 ratings)

Prep: 20 mins Cook: 30 mins Plus chilling


Serves 6
These simple make-ahead puds use ready-made meringues and gingernut biscuits, but look really impressive

Nutrition and extra info

  • Freezable

Nutrition: per bombe

  • kcal555
  • fat33g
  • saturates17g
  • carbs64g
  • sugars48g
  • fibre0g
  • protein4g
  • salt0.35g
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    For the bombes

    • 300ml double cream
    • ½ vanilla pod
    • 25g icing sugar
    • 1 small orange, zested



      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 2 meringue nests, crushed
    • 25g gingernut biscuit, crumbled

    For the orange sauce

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


    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.

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    Comments, questions and tips

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    22nd Feb, 2009
    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.
    17th Jan, 2009
    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 !!!!!!!!!!!!
    5th Jan, 2009
    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!
    4th Jan, 2009
    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.
    2nd Jan, 2009
    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).
    31st Dec, 2008
    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.
    30th Dec, 2008
    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?
    24th Dec, 2008
    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.
    22nd Dec, 2008
    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?
    21st Dec, 2008
    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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