Lemon & Raspberry Bombe

 

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-