Frozen Espresso Bombe

Name: Frozen Espresso Bombe
Yield: Yield: 1.5 kg/2 lb 4.96 oz
Cuisine: United States
Ingredients: Instant coffee 10 g .35 oz .95%; Sugar (1) 105 g 3.7 oz 10%; Sugar 50 g 1.76 oz 26.32%; Gelatin sheets, silver, bloomed in cold water, excess water squeezed off 5 g .18 oz .48%; Heavy cream (1) 70 g 2.47 oz 6.67%; Chocolate Soil 100 g 3.53 oz 9.52%; Heavy cream (2) 500 g 1 lb 1.6 oz 47.62%; All-purpose flour 30 g 1.06 oz 15.79%; Sugar (2) 100 g 3.53 oz 9.52%; Almond flour 50 g 1.76 oz 26.32%; Cocoa powder 22 g .78 oz 11.58%; Butter, melted and cooled 35 g 1.23 oz 18.42%; Salt 3 g .11 oz 1.58%; Egg yolks 160 g 5.64 oz 15.24%

Preparation info

Yield:
1.5 kg

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Chocolate Soil

Sugar 50 g 1.76 oz 26.32%
Almond flour

Americas
United States
Dessert
Vegetarian

Method

For the chocolate soil: Preheat a convection oven to 160°C/325°F.
Line a sheet pan with parchment paper.
Combine all of the ingredients in a bowl to obtain a homogenous mass.
Spread out evenly on the prepared sheet pan. Some