Princess Marie d’Orléans Surprise Bomb

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Bomb
Garnish
Instructions (6)
  1. Prepare and freeze a white coffee ice (‘ Book of Ices,’ page 13).
  2. When frozen put it into a plain bomb mould with a pipe, and place the shape into the cave to freeze for two and a half hours.
  3. Remove the lid and pipe, and fill the hollow space with pieces of fresh sponge cake steeped in Marshall’s Maraschino Syrup.
  4. Turn out the ice on to a layer of sponge cake that is placed on the centre of the dish.
  5. By means of a forcing bag with a large rose pipe cover it well in an ornamental style with a stiff meringue mixture prepared as below, and sprinkle it with Marshall’s Icing Sugar.
  6. Stand the dish containing the bomb in a tin with water, and place it in a quick hot oven to brown the outside of the meringue, or glaze it with a salamander, and serve it immediately with a purée of peaches (prepared as below) round the base.
Original Text
Princess Marie d’Orléans Surprise Bomb Bombe en Surprise à la Princesse Marie d’Orléans Prepare and freeze a white coffee ice (‘ Book of Ices,’ page 13), and when frozen put it into a plain bomb mould with a pipe, and place the shape into the cave to freeze for two and a half hours; remove the lid and pipe, and fill the hollow space with pieces of fresh sponge cake steeped in Marshall’s Maraschino Syrup; then turn out the ice on to a layer of sponge cake that is placed on the centre of the dish, and by means of a forcing bag with a large rose pipe cover it well in an ornamental style with a stiff meringue mixture prepared as below, and sprinkle it with Marshall’s Icing Sugar. Stand the dish containing the bomb in a tin with water, and place it in a quick hot oven to brown the outside of the meringue, or glaze it with a salamander, and serve it immediately with a purée of peaches (prepared as below) round the base.
Notes
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