Fresh Strawberry Bombe
From: France, Quebec, Canada
IngredientsPreparation
  • 23 ounces [652.5 g] fresh strawberries
  • 2 ounces [60 g] sugar
  • 4 tablespoons [60 mL] Kirsch
  • 5 sheets white gelatine
  • 2 cups [500 mL] heavy whipping cream
  • 1 [1/4-ounce / 8-g] pack vanilla sugar
  • Thoroughly rinse and drain strawberries; remove stems and set aside 5 1/4 ounces [150 g] whole strawberries.
  • Into a large bowl, cut each remaining strawberry into 4 wedges; sprinkle with Kirsch.
  • Cover and refrigerate for 1 hour.
  • Soak gelatine into cold water, then press sheets; dissolve into a small bowl into 2 tablespoons [30 mL] hot water stirring over boiling water.
  • Whip together 3/4 cup [190 mL] of heavy cream, sugar and dissolved gelatine.
  • Delicately fold in strawberry wedges; pour into an aluminum pan.
  • Freeze for at least 3 hours, until set.
  • Just before serving, unmold bombe onto a plate.
  • Whip remaining heavy cream along with vanilla sugar.
  • Transfer sweetened whipped cream into a pastry bag.
  • Decorate bombe with sweetened vanilla whipped cream.
  • Serve immediately.