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For the Lemon Bombe Base:

For the Mango Bombe Base:

To finish and serve:

  • Dried Raspberries 120 g
  1. For the Lemon Bombe Base:

    • Pour the cold milk into a bowl and add the CARTE D’OR Lemon Mousse.
    • Whisk with an electric mixer for 2 minutes at a low speed followed by 5 minutes at high speed.
    • Pipe in to half sphere moulds then level off with a palate knife.
    • Place the tray into the freezer for 3 hours or until set.
  2. For the Mango Bombe Base:

    • Pour the cold milk into a bowl and add the CARTE D’OR Mango Mousse.
    • Whisk with an electric mixer for 2 minutes at a low speed followed by 5 minutes at high speed.
    • Pipe in to half sphere moulds then level off with a palate knife.
    • Place the tray into the freezer for 3 hours or until set.
  3. To finish and serve:

    • Crush the dried raspberries into a bowl.
    • Remove the half sphere from the moulds and press alternate flavours together.
    • Place one sphere in the bowl with the dried raspberries and roll it round until fully coated, then remove and place back in the freezer until ready to use.
    • Repeat the process one at a time until all spheres are coated.
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