Culinary Institute of America

Frozen Espresso and Vanilla Bombe

Preparation info
  • Makes

    48

    individual domes ( 6 fl oz 180 ml each)
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
VANILLA MIX
Heavy cream

Method

  1. To prepare the vanilla mix, whip the cream to medium peaks, cover, and refrigerate.
  2. Add the vanilla bean seeds to the egg yolks, sugar, water, and corn syrup and make a pâte à bombe.
  3. Fold in the reserved whipped cream. Transfer to a pitcher, cover, and reserve under refrigeration.
  4. To prepare the espresso mix, whip the cream to medium peaks,