Lemon & Mango Bombe

Name: Lemon & Mango Bombe
Yield: 10
Ingredients: 100.0g Carte D’Or Lemon Mousse 600g; 250.0ml Semi skimmed milk; 95.0g Carte D’Or Mango Mousse 570g; 120.0g Raspberries

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For the Lemon Bombe Base:

Carte D’Or Lemon Mousse 600g 100.0 g

Carte D’Or Lemon Mousse 600g

Order product Product Specification
Semi skimmed milk 250.0 ml

For the Mango Bombe Base:

Carte D’Or Mango Mousse 570g 95.0 g

Carte D’Or Mango Mousse 570g

Order product Product Specification

To finish and serve:

Raspberries 120.0 g

Desserts

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Preparation

For the Lemon Bombe Base:
- Pour the cold milk into a bowl and add the CARTE D’OR Lemon Mousse.
- Whisk with an electric mixer for 2 minutes at a low speed followed by 5 minutes at high speed.
- Pipe in to half sphere moulds then level off with a palate knife.
- Place the tray into the freezer for 3 hours or until set.
For the Mango Bombe Base:
- Pour the cold milk into a bowl and add the CARTE D’OR Mango Mousse.
- Whisk with an electric mixer for 2 minutes at a low speed followed by 5 minutes at high speed.
- Pipe in to half sphere moulds then level off with a palate knife.
- Place the tray into the freezer for 3 hours or until set.
To finish and serve:
- Crush the dried raspberries into a bowl.
- Remove the half sphere from the moulds and press alternate flavours together.
- Place one sphere in the bowl with the dried raspberries and roll it round until fully coated, then remove and place back in the freezer until ready to use.
- Repeat the process one at a time until all spheres are coated.

Desserts

Thank you

Lemon & Mango Bombe

Ingredients

Lemon & Mango Bombe

For the Lemon Bombe Base:

For the Mango Bombe Base:

To finish and serve:

For the Lemon Bombe Base:

Carte D’Or Lemon Mousse 600g

For the Mango Bombe Base:

Carte D’Or Mango Mousse 570g

To finish and serve:

Preparation

For the Lemon Bombe Base:

For the Mango Bombe Base:

To finish and serve:

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