Gingercrunch & meringue bombes

Health score
1%
Gingercrunch & meringue bombes
50 min.
6
300kcal

Suggestions


Are you ready to indulge in a divine dessert that will make your taste buds dance? Treat yourself and your loved ones to these delightful Gingercrunch and Meringue Bombes, a perfect blend of creamy textures and zesty flavors. This exquisite treat features a luscious whipped cream base infused with vanilla and orange zest, combined with crunchy pieces of gingernut biscuits and light, airy meringues. Each bite promises a burst of flavor that is both refreshing and satisfying.

With just 50 minutes of your time, you can create a charming dessert that serves six, making it ideal for gatherings or special occasions. The contrast between the creamy bombes and the tangy orange sauce elevates this dish to a new level of gourmet indulgence, while the touch of ginger adds an unexpected twist that is sure to impress. Plus, the vibrant presentation and inviting flavors make these bombes a show-stopping addition to any meal.

For those who appreciate a touch of elegance, this dessert is not only a feast for the taste buds but also a visual delight. Serve them up with a scoop of refreshing orange sorbet, and watch as guests marvel at your culinary skills. Get ready to savor every delicious moment — your next favorite dessert awaits!

Ingredients

  • 300 ml double cream 
  • 0.5  vanilla pod 
  • 25 powdered sugar 
  • small orange zest 
  • 25 biscuits crumbled
  • 350 ml orange juice 
  • 100 sugar 
  • tsp cornstarch 
  •  frangelico crushed
  •  frangelico crushed

Equipment

  • bowl
  • frying pan
  • ramekin

Directions

  1. Line 6 small ramekins or teacups with cling film, or use a silicone muffin mould, if you have one.
  2. Whip the cream in a large bowl until it just holds its shape. Scrape the seeds from the vanilla pod and add them to the cream with the sugar, orange zest and meringues. Gently stir, then add the gingernut crumbs. Divide among the prepared moulds or teacups and freeze for at least 2 hrs.
  3. To make the sauce, put the orange juice in a pan with the sugar and vanilla pod. Bring to the boil, then simmer until the sugar has dissolved.
  4. Put the cornflour into a small bowl with 2 tbsp orange juice mixture. Stir until smooth, then add to the pan. Simmer and stir until the liquid has thickened, discard the pod, then leave to cool. The sauce can be made 2 days in advance.
  5. To serve, take the bombes out of the freezer and place in the fridge for 10 mins. Turn them onto a plate, drizzle with sauce, then place a small spoonful of Orange sorbet (see 'Goes well with') next to them.

Nutrition Facts

Calories300kcal
Protein2.79%
Fat55.87%
Carbs41.34%

Properties

Glycemic Index
31.18
Glycemic Load
16.16
Inflammation Score
-6
Nutrition Score
5.5186957017235%

Flavonoids

Eriodictyol
0.1mg
Hesperetin
7.31mg
Naringenin
1.31mg
Myricetin
0.03mg
Quercetin
0.15mg

Nutrients percent of daily need

Calories:299.57kcal
14.98%
Fat:19.09g
29.37%
Saturated Fat:11.69g
73.05%
Carbohydrates:31.78g
10.59%
Net Carbohydrates:31.39g
11.41%
Sugar:27.46g
30.51%
Cholesterol:56.88mg
18.96%
Sodium:53.81mg
2.34%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.15g
4.29%
Vitamin C:33.6mg
40.72%
Vitamin A:870.16IU
17.4%
Vitamin B2:0.13mg
7.7%
Folate:23.87µg
5.97%
Phosphorus:57.99mg
5.8%
Vitamin B1:0.09mg
5.69%
Vitamin D:0.8µg
5.37%
Potassium:184.09mg
5.26%
Calcium:45.41mg
4.54%
Vitamin E:0.55mg
3.65%
Selenium:2.52µg
3.6%
Magnesium:11.42mg
2.85%
Vitamin B5:0.27mg
2.67%
Vitamin B6:0.05mg
2.38%
Vitamin B3:0.43mg
2.17%
Copper:0.04mg
1.98%
Iron:0.34mg
1.89%
Vitamin K:1.84µg
1.75%
Fiber:0.39g
1.58%
Vitamin B12:0.09µg
1.44%
Manganese:0.03mg
1.33%
Zinc:0.18mg
1.19%