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Pâté à bombe

Pâté à bombe

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Rating: 4 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
  • A challenge
  • Makes enough for 3 mousse recipes

This mixture, from Gordon Ramsay, makes a great base for a variety of mousses and other desserts

  • Freezable
Nutrition:
HighlightNutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
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Ingredients

Method

  • STEP 1

    Dissolve the sugar in a medium saucepan with 120ml boiling water. When clear, bring to the boil and place a sugar thermometer in the pan.

  • STEP 2

    Meanwhile, whisk the yolks with an electric mixer until creamy. When the sugar syrup reaches 120C, remove from the heat at once. Keep the mixer beaters running, drizzle the syrup onto the yolks and beat, on full speed, for 3-5 mins until you have a firm yellow foam. Remove and cool, whisking occasionally. Divide into 3 portions.

  • STEP 3

    Use a third of this mixture for one mousse recipe, then chill and use the rest within 2 days or freeze in 2 portions for up to 2 months. To use the frozen mixture, thaw for 10-15 mins, then beat lightly until softened.

RECIPE TIPS
GORDON'S SECRETS FOR SUCCESS

To clean a sticky syrup pan, simply fill with water and bring to the boil.

GORDON'S SECRETS FOR SUCCESS

For different flavours, add 2 chopped lemongrass stems or a fistful of fresh basil or mint sprigs when the sugar dissolves. Remove and discard flavourings when it reaches 120C and continue as the recipe.

GORDON'S SECRETS FOR SUCCESS

No thermometer? It takes 5-7 mins for syrup to reach 120C. The liquid will get syrupy and the bubbles bigger. You could drop a teaspoonful of thickened syrup into a glass of ice-cold water; if it forms a small, soft ball it is ready.

Goes well with

Recipe from Good Food magazine, August 2005

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Overall rating

Rating: 4 out of 5.1 rating

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