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Meringue Bombe


300 ml whipping cream
3 tablespoons Grand Marnier
100 g meringues
50 g ratafia biscuits
350 g strawberries
50 g icing sugar; sifted

Yield: 8 servings

Lightly oil a 1.1 litre basin. Whip cream and 2 tablespoons of the liqueur to soft peak stage. Roughly crush meringues and ratafias and fold evenly into the cream. Spoon into the basin, cover with freezer film and freeze. Transfer from the basin to a serving plate. Place in the refrigerator for 1 hour before serving with the strawberry sauce.

To make the sauce:
Puree strawberries with icing sugar. Sieve and stir in the remaining liqueur.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.