Nougat iced bombes

Nougat iced bombes

  • Rating: 4 out of 5.3 ratings
Magazine subscription – save 44% and get a cookbook of your choice
  • 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



  • 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.

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.3 ratings
  • Honest Brew

    New! Good Food Deal Get 6 craft beers for £9 with free delivery!

    Get offer

Sponsored content