Ayé, la fameuse recette tant promise, Jess et Jasmyne, à vos dicos et convertisseurs et fourneaux lol!
Quand j'aurai fini de vider mes cartons, je scannerai une photo, parce qu'en plus d'être super bon, c'est ravissant!
For the bombe
5 leafs gelatine
625 ml milk
5 large egg yolks
40g caster sugar
50g white chocolate, grated (et non "raped", comme m'ont dit 2 de mes stagiaires un jours....)
75g milk chocolate, grated
100g plain chocolate, grated
250ml double cream
For the chocolate curls (optional)
50g each of white, milk and plain chocolate
For the bitter chocolate sauce
100g dark chocolate (70% cocoa solids), chopped
25g unsalted butter
1 tablespoon rum or brandy
Place a 1.3litre pudding basin, in the freezer to chill. Soak the gelatin in cold water for 5 mins. Meanwhile, heat the milk in a large saucepan until almost boiling. Mix the yolks and sugar in a bowl, then gradually pour on the hot milk, stirring all the time. Wash the saucepan, then return the misture to the pan and heat, still stirring, until slightly thickened.
Remove from heat, squeeze the water out of the gelatin and stir into the custard until melted. Put the 3 chocolates into separate bowls. Slowly add 175ml warm custard to the white chocolate, stirring until smooth, then stir 250ml custard into the milk chocolate and the rest into the plain.
Whip the cream until just thick enough to leave a trail. Put the white chocolate bowl inside a larger bowl of iced water until the custard reaches the setting point - it will thicken slightly and begin to curl around the edges. Fold 100 ml of the whip cream into the mixture then pour it into the pudding basin. Return to the freezer until lightly set (about 10 minutes). Repeat the setting procedure with the milk chocolate. Stir in 125ml of the cream and pour the mixture on top of the whiter chocolate layer. Chill again in the freezer while the process is repeated with the plain chocolate custard and remaining cream. Add the final layer, cover and chill in the fridge for at least 4 hours before serving (I leave it in the freezer)
To make the curls, melt the chocolates separately in heatproof bowls over a pan of gently simmering water. Dollop them on to an upturned baking tray then marble by swirling a palette knife through the colours. Leave to set at room temperature for 2-3 hours. Use a vegetable peeler to shave into curls, then chill in the fridge until ready to serve. (This I never managed to do right, the white chocolate never melts properly, so I have given up. If anyone has a magic tip....)
To serve, dip the pudding basin into hot water for 10-15 seconds, then loosen one side of the bomb with a palette knife. Turn the bombe out on a serving plate and heap the marbled chocolate curls on top.
To make the sauce, place all the ingredients except the alcohol in a small saucepan and heat together gently until smooth. Stir in the alcohol and serve in a warmed jug.
Cut the bombe into wedges using a sharp knife dipped into hot water between slices. Pour a little chocolate sauce onto each portion.