simple way to make perfect Red velvet choc cherry bombe

Hello there Everyone, I hope you’re in good health and happiness today. One factor that is inseparable in human existence is eating. Of course, in add-on to with regards to the taste, we must as well attach importance to health. Eating very good and healthy foods which have been beneficial for the body so that the human body is always in suitable state. With regard to those of you who still including to consume fast food, I suggest to stop and start cooking by yourself.

Red velvet choc cherry bombe

You certainly know that the foodstuff you consume daily has a good effect on your body health plus quality of life. In fact, healthy food may come in a simple version and even form, at a low price together with easy to reach. Healthy food is not only focused on expensive organic ingredients that are common in big supermarkets.

Typically the rise of popular diet styles in addition to trends has caused a bit associated with confusion on so-called healthy foods. Actually this trend often distracts from typically the most critical basic nutritional principles. In simple fact, all you need to know is the basic principles and content involving different sorts of foodstuffs and adjust these people to the needs in the body.

And so healthy food is a food that you just cook yourself, you can choose the ingredients that are suitable for the sake of your body. Cooking is an easy action, everyone can cook, no need to take cooking courses to be an expert inside cooking, just know the recipe and try to practice it. Today all of us are going to make something special, Red velvet choc cherry bombe. This is one of my personal favorite tested recipes, This time I will make this a little more unique than common.

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Attention! ALLERGENS Contains Vegetarian , High protein , gluten , peanuts and tree nuts.

Ingredients of Red velvet choc cherry bombe

  • 1L thickened cream
  • 625ml (2 1/2 cups) milk
  • 2 x 200g pkts PLAISTOWE Premium Couverture Chocolate Melting Pieces
  • 10 egg yolks
  • 270g (1 1/4 cups) caster sugar

Steps To Make Red velvet choc cherry bombe


  • Step 1
    To make the chocolate ice-cream, bring the cream and milk to a simmer in a large saucepan. Remove from heat. Stir in the chocolate. Set aside for 5 minutes to melt. Stir. Whisk the egg yolks and sugar in a separate bowl until thick and pale, and a ribbon trail forms when the whisk is lifted. Whisk in the chocolate mixture.
  • Step 2
    Pour into a clean large saucepan. Stir over low heat for 20 minutes or until custard coats the back of the spoon and leaves a trail when you run your finger through it. Transfer to a heatproof bowl. Cover surface of custard with plastic wrap to prevent a skin forming. Set aside for 30 minutes to cool. Place in fridge for 8 hours or overnight to chill.
  • Step 3
    Pour custard into a chilled 3L (12-cup) roasting pan. Cover with foil. Place in the freezer for 6-8 hours or until almost set.
  • Step 4
    Meanwhile, to make the red velvet cake, preheat oven to 180°C. Line two 2cm-deep, 25 x 38cm baking trays with baking paper. Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and creamy. Beat in the egg. Stir in cocoa powder, food colouring, bicarbonate of soda and baking powder. Fold in flour and buttermilk until just smooth. Divide between lined trays. Smooth the surface. Bake, swapping trays halfway through cooking, for 12-15 minutes or a skewer inserted comes out clean. Cool.
  • Step 5
    Grease a 34cm-long, 22cm (base measurement) croquembouche mould. Line with baking paper. Cut 1 cake lengthways into three 12cm-wide, 38cm-long triangles and two 6cm-wide, 38cm-long triangles. Cut a 12cm-wide, 38cm-long triangle from the remaining cake. Reserve excess cake. Trim 2cm from the tip of each triangle. Stand the lined mould upright. Use the 4 large cake triangles and 2 small cake triangles to line the side of the mould completely.
  • Step 6
    Use an electric beater to beat the chocolate ice-cream in a bowl for 3 minutes or until smooth. Spoon into prepared mould . Place in freezer for 1-2 hours or until partially frozen. Make a 10cm-wide, 11cm-deep well in the centre. Place in freezer for 2 hours or until firm. Trim excess cake.
  • Step 7
    To make the cherry sorbet, place the sorbet in a metal bowl. Set aside for 10 minutes to soften slightly. Stir in half the jam. Fold in remaining jam to create a swirled effect . Spoon into the well in the chocolate ice-cream . Cut 2 semicircles from the reserved cake. Place on the ice-cream to cover completely, cutting to fit. Place in the freezer for 8 hours or overnight, or until firm.
  • Step 8
    To make the Italian meringue, stir half the sugar and half the water in a saucepan over low heat until sugar dissolves, brushing down the side of the pan with a wet pastry brush. Increase heat to medium-high. Cook, without stirring, for 3-5 minutes or until the syrup reaches 115°C (soft ball stage). While the syrup continues to cook, use an electric beater to whisk half the egg whites and half the cream of tartar in a bowl until soft peaks form. When the syrup reaches 121°C (hard ball stage) gradually add syrup to egg white mixture with the beater on low speed. Increase speed to high. Whisk for 15 minutes or until thick, glossy and cool.
  • Step 9
    Turn the cake onto a large platter. Spoon the meringue into a piping bag fitted with a 1cm star-shaped nozzle. Pipe peaks over the bottom half of the cake. Use a blowtorch to caramelise the meringue. Place in freezer until required. Repeat with remaining sugar, water, egg whites and cream of tartar. Pipe over the top half of the cake. Use a blowtorch to caramelise the meringue.

What do you think ? It’s quick, isn’t it ? I’m sure everyone can certainly make it home including you. Nothing is impossible if you want to try. Thanks to your time. Also, check out other interesting recipes on this specific website, Don’t forget to bookmark this kind of page within your browser so you can certainly access it faster later, don’t forget to discuss it with your loved ones, good friends, and colleagues. Thanks for listening, Content Cooking!

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