Coffee-Nougat Bombes with Crumb Crunch and Chocolate Sauce

Temi Philip Temi Philip
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This impressive dessert combines winning flavors and has a dramatic presentation.

 

30m 12
Medium Vegetarian Pescatarian Parve

Contains: Gluten, Tree nuts, Egg, Wheat

Directions

For Crumbs

  1. Heat oven to 350 degrees Fahrenheit (180 degrees Celsius).

  2. Place the flour, sugar, and nuts into a pan. Cut the margarine into squares and place on top.

  3. Bake for 20 minutes, stirring the mixture every five minutes.

  4. Remove from the oven, cool, and crumble.


     

For Ice Cream

  1. Beat the cream with the vanilla.

  2. Reduce the mixer speed and add the egg yolks, nougat, and coffee.

  3. Beat the egg whites with the sugar.

  4. Fold the egg white and cream mixtures together.

  5. Pour into a silicon pan with half ball (dome)–shaped depressions and freeze overnight.

Chocolate Sauce

  1. Place the sugar, cocoa, chocolate, cream, and water into a pot over a medium-low flame. Cook until all the ingredients are melted.

  2. Remove the pot from the flame and stir in the margarine until it is completely dissolved.

To Serve

Credits

Notes:

This can be prepared in a large pan. Prepare the crumbs and sprinkle an even layer into a medium-sized disposable pan. Pour the ice cream over it and freeze. Before serving, slice it into portions and pour chocolate sauce over each slice.

You can make peanut butter–coffee mini-bombes by replacing the nougat with peanut butter.

 

Description:

Unmold the ice cream and place it on a plate. Sprinkle crumbs over it and pour some sauce over the top.

 

Description:

Photography: Daniel Lailah

Styling: Amit Farber

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