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    You are in: Home / Recipes / Coffee Bombe (Polish Bombe-Plombière Kawowa) Recipe
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    Coffee Bombe (Polish Bombe-Plombière Kawowa)

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    30 mins

    4 hrs

    littleturtle's Note:

    A unique coffee dessert. Bombes are another form of ice-cream, made with the addition of whipped cream. The directions are for hand-freezing, but it could easily be made in an electric ice-cream maker according to the manufacturer's instructions. Cooking time is freezing time.

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    Units: US | Metric


    1. 1
      Cream egg yolks with 1 cup sugar until very light and smooth and creamy.
    2. 2
      In a large bowl, whip cream with remaining 1/4 cup sugar until soft peaks form.
    3. 3
      Place the bowl in ice.
    4. 4
      Slowly add the coffee and powdered coffee to the cream, beating constantly.
    5. 5
      Slowly add the egg yolk mixture to the cream mixture, beating constantly.
    6. 6
      When all of the ingredients have been thoroughly blended and mixture is stiff, pour into mold (filling only 3/4 full to allow for expansion).
    7. 7
      Cover with wax paper, adjust the lid so it fits tightly, and either grease the edges or seal with adhesive tape to prevent salt from penetrating the seal.
    8. 8
      Place in a bucket packed with ice and rock salt (1 part salt to every 4 parts ice; ice should be cracked fine) and allow 3-4 hours for freezing.
    9. 9
      When bombe is done, remove mold and wipe carefully before opening to avoid getting salt inside.
    10. 10
      Store leftovers in freezer.

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    Nutritional Facts for Coffee Bombe (Polish Bombe-Plombière Kawowa)

    Serving Size: 1 (122 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 378.9
    Calories from Fat 234
    Total Fat 26.0 g
    Saturated Fat 15.1 g
    Cholesterol 270.3 mg
    Sodium 30.7 mg
    Total Carbohydrate 34.0 g
    Dietary Fiber 0.0 g
    Sugars 31.3 g
    Protein 3.8 g

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