A unique and sophisticated dessert, perfect for the most special celebrations. This Nougat Ice Cream BombThe sponge cake, moulded in the shape of a hemisphere, combines a creamy and soft texture with the sponginess of the sponge cake, creating an unforgettable experience.
Ingredients (for 8 portions):
- For the nougat ice cream:
- 1 slice of Jijona nougat.
- 500 ml whipping cream (35% MG).
- 1 teaspoon vanilla essence (optional).
- For the Genoese sponge cake:
- 4 eggs.
- 120 g sugar.
- 120 g wheat flour.
- 1 teaspoon vanilla essence (optional).
- A pinch of salt.
- For assembly and decoration:
- Syrup (50 ml water + 50 g sugar + a dash of liqueur, optional).
- Icing sugar for topping.
Elaboration:
- For the nougat ice cream:
- Crush the nougat and reserve it.
- Whip the cold cream in a large bowl until stiff.
- Add the crushed nougat and mix delicately with enveloping movements so that the cream does not lose consistency. Add the vanilla essence if desired.
- Put the mixture in the refrigerator while the cake cools.
- For the Genoese sponge cake:
- Preheat the oven to 180 °C and line a baking tray with baking paper.
- Beat the eggs with the sugar for 8-10 minutes until the mixture is thick and whitish.
- Sieve the flour with the pinch of salt and fold it into the eggs.
- Pour the batter into the prepared pan and roll out to a dough about half a centimetre thick and bake for 10-12 minutes.
- Remove from the oven and cover immediately with a clean, damp cloth to keep it supple.
- When cool, cut strips and a disc of the appropriate size to cover the inside and base of the bowl.
- Assembly in the form of a large hemisphere:
- Make sure the bowl is very dry and line the inside with cling film to make unmoulding easier.
- Line the inside walls of the bowl with the Genoese sponge strips, pressing lightly so that they adhere well.
- Fill the inside of the bowl with the nougat ice cream, leaving a small space at the top.
- Place a disc of Genoese sponge cake to close the base of the hemisphere. Slightly moisten the sponge with syrup if desired.
- Freeze for at least 4 hours to firm up the dessert.
- Decoration:
- Unmould the frozen bomb on a large plate.
- Sieve the icing sugar to avoid lumps and sprinkle it evenly over the entire surface for an elegant finish.
Additional advice:
- If you don't have a large bowl, you can use any mould of similar size covered with cling film.
- You can vary the flavour of the ice cream by using toasted yolk or chocolate nougat.
Suggested presentation:
- Serve with fresh fruit such as raspberries or currants to add a tart contrast.
- Sprinkle cocoa powder over the dish for an elegant finish.
Nutritional information (per serving):
- Calories: 450 kcal.
- Proteins: 8 g.
- Fats: 22 g (Saturated: 13 g).
- Carbohydrates: 52 g (Sugars: 35 g).
- Fibre: 1 g.
- Sodium: 90 mg.
Preparation time:
- Preparation: 30 minutes.
- Cooked: 20 minutes.
- Freezing of ice cream: 4 hours.
- Total time: 4 hours and 50 minutes.
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