Culinary Institute of America

Lemon Bombes with Macerated Raspberries

Preparation info
  • Makes

    24

    bombes
    • 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
Raspberries (fresh or frozen)

Method

  1. Combine the raspberries with the liqueur and allow to macerate for 1 hour or longer.
  2. Using a 2-in/5-cm cutter, cut 24 rounds from the vanilla sponge.
  3. Using a pastry bag fitted with a #5 plain tip, pipe the lemon mousse into twenty-four 3-in/8 cm hemispherical flexible silicone molds, filling them two-thirds full.
  4. Remove the raspberries from