finely grated peel of 2 lemons
juice of 3 lemons
2 eggs, separated
1 cup superfine sugar
1 cup whipping cream
6 oz. raspberries
grated peel and juice of 1 orange
2 egg whites
[how to make]
*In a small bowl, mix lemon peel and juice.
*In a large bowl, whisk 2 egg whites until stiff.
*Gradually whisk in 1/2 of sugar, then beat in egg yolks.
*In a separate bowl, whip 1/2 of cream until thick, then add lemon peel and juice and whisk until firm; fold into egg mixture.
*Pour into a rigid freezer-proof container, cover and freeze until firm.
*Put raspberries into a saucepan with remaining sugar and orange peel and juice; cook gently 5 minutes.
*Remove 1/2 of raspberries with a slotted spoon; set aside.
*Press remaining fruit and juice through a sieve into a bowl; cool.
*Whip remaining cream until thick and fold in whole raspberries and puree.
*Whisk remaining 2 egg whites until stiff and fold into mixture.
*Pour into a rigid freezer-proof container, cover and freeze until firm.
*Chill a bombe mold, then line with lemon ice cream.
*Cover and freeze 30 minutes.
*Spoon raspberry ice cream into center of mold, level surface, cover and return to freezer until firm.
*To turn out, rub mold with a cloth wrung out in hot water until bombe drops out.
*To serve, cut in wedges and decorate with raspberries.
-makes 6~8-
Labels: bombe recipe, ice cream dessert recipe
