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Nougat iced bombes

Nougat iced bombes

A star rating of 3.6 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus freezing
  • A challenge
  • Serves 8

These little beauties do take a bit of time and effort to make. But it’s worth it. They taste and look amazing

  • Freezable
Nutrition: per serving
low insalt0.13g


  • 50g blanched almond
  • 50g shelled unsalted pistachio
  • 100g honey, preferably acacia or orange blossom
  • 100g caster sugar
  • 2 egg whites
  • 284ml and 142ml pots double cream
  • 1 tsp vanilla extract
  • 50g candied peel, finely chopped
  • 100g dark chocolate


  • STEP 1

    Tip the nuts into a wide pan and heat gently until lightly toasted. Cool, then chop fairly finely. Measure the honey, sugar and 3 tbsp water into a pan, heat gently to dissolve the sugar, then increase the heat and boil hard for 1 min until slightly syrupy. Whisk the egg whites in a large bowl until they are stiff, then, whisking all the time, add the honey syrup in a steady stream. When all the syrup has been added, continue whisking for a further 4 mins until the meringue is thick and glossy.

  • STEP 2

    Whip the 284ml pot of cream until it just holds its shape, then fold into the meringue with the nuts, vanilla and peel. Pour the mixture into 8 individual pudding basins or teacups and freeze until firm.

  • STEP 3

    Tip the remaining 142ml pot of cream into a small pan and bring to the boil. Break up the chocolate, remove the cream from the heat and stir in the chocolate until you have a smooth, glossy sauce. You can now either turn out the bombes and serve with a little of the warm sauce poured on top, or turn out the bombes onto a tray, pour over the sauce, then return to the freezer until firm.

Recipe from Good Food magazine, January 2008


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A star rating of 3.6 out of 5.3 ratings

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