Recipe: Cardamom Bun Bombe
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
There’s no meringue required for Rachel Khoo’s cardamom bun bombe dessert – just a few simple ingredients styled into an impressive ensemble. If you dare to take a more homemade approach, whip up your own Swedish buns and a batch of vanilla ice cream and revel in the fact that you’ve gone the extra ten miles.
‘If you happen to have day-old, slightly stale buns lying around, this is a good way of using them up. I’ve also made this dessert using bought buns when I’ve been short of time and need a quick and easy dessert for a dinner party.’ — Rachel Khoo
Extract and recipe from Rachel Khoo’s new cookbook, The Little Swedish Kitchen. Order it now on amazon.
Cardamom bun bombe / Kardemummabullar bombe
Start by making a caramel. Pour the syrup into a large, heavy-based pan, followed by the sugar, cardamom and salt. Place on a hot heat. Swirl the pot around every minute or so to help incorporate the sugar. Once the caramel starts to simmer, cook for a further 5 minutes or until a dark golden brown. Take off the heat. Gradually incorporate the cream – be careful, as the mixture will splutter and rise. Fill a bowl with water and ice, place the caramel pot on top of the ice and leave to cool.
Take the ice cream out of the freezer and put into the fridge to soften slightly.
Line a medium-sized bowl with cling film, leaving some excess to fold over the top to cover. Cut the cardamom buns in half and place some of them cut side down in the bowl, so the bowl sides are fully covered.
Beat the softened ice cream and swirl in a third of the cooled caramel. Set aside the rest for serving. Spoon the ice cream into the bowl and press it down. Cover the ice cream with the remainder of the bun halves. Wrap with the excess cling film and freeze for at least 4 hours.
To serve, take the bombe out of the freezer 15 minutes before serving. Open up the cling film at the top, place a serving plate over the bowl and turn upside down. Remove the cling film and leave to thaw slightly. Right before serving, pour over the remainder of the caramel sauce.
Start by making a caramel. Pour the syrup into a large, heavy-based pan, followed by the sugar, cardamom and salt. Place on a hot heat. Swirl the pot around every minute or so to help incorporate the sugar. Once the caramel starts to simmer, cook for a further 5 minutes or until a dark golden brown. Take off the heat. Gradually incorporate the cream – be careful, as the mixture will splutter and rise. Fill a bowl with water and ice, place the caramel pot on top of the ice and leave to cool.
Take the ice cream out of the freezer and put into the fridge to soften slightly.
Line a medium-sized bowl with cling film, leaving some excess to fold over the top to cover. Cut the cardamom buns in half and place some of them cut side down in the bowl, so the bowl sides are fully covered.
Beat the softened ice cream and swirl in a third of the cooled caramel. Set aside the rest for serving. Spoon the ice cream into the bowl and press it down. Cover the ice cream with the remainder of the bun halves. Wrap with the excess cling film and freeze for at least 4 hours.
To serve, take the bombe out of the freezer 15 minutes before serving. Open up the cling film at the top, place a serving plate over the bowl and turn upside down. Remove the cling film and leave to thaw slightly. Right before serving, pour over the remainder of the caramel sauce.
There’s no meringue required for Rachel Khoo’s cardamom bun bombe dessert – just a few simple ingredients styled into an impressive ensemble. If you dare to take a more homemade approach, whip up your own Swedish buns and a batch of vanilla ice cream and revel in the fact that you’ve gone the extra ten miles.
‘If you happen to have day-old, slightly stale buns lying around, this is a good way of using them up. I’ve also made this dessert using bought buns when I’ve been short of time and need a quick and easy dessert for a dinner party.’ — Rachel Khoo
Extract and recipe from Rachel Khoo’s new cookbook, The Little Swedish Kitchen. Order it now on amazon.
Cardamom bun bombe / Kardemummabullar bombe
Start by making a caramel. Pour the syrup into a large, heavy-based pan, followed by the sugar, cardamom and salt. Place on a hot heat. Swirl the pot around every minute or so to help incorporate the sugar. Once the caramel starts to simmer, cook for a further 5 minutes or until a dark golden brown. Take off the heat. Gradually incorporate the cream – be careful, as the mixture will splutter and rise. Fill a bowl with water and ice, place the caramel pot on top of the ice and leave to cool.
Take the ice cream out of the freezer and put into the fridge to soften slightly.
Line a medium-sized bowl with cling film, leaving some excess to fold over the top to cover. Cut the cardamom buns in half and place some of them cut side down in the bowl, so the bowl sides are fully covered.
Beat the softened ice cream and swirl in a third of the cooled caramel. Set aside the rest for serving. Spoon the ice cream into the bowl and press it down. Cover the ice cream with the remainder of the bun halves. Wrap with the excess cling film and freeze for at least 4 hours.
To serve, take the bombe out of the freezer 15 minutes before serving. Open up the cling film at the top, place a serving plate over the bowl and turn upside down. Remove the cling film and leave to thaw slightly. Right before serving, pour over the remainder of the caramel sauce.
Sorry, the comment form is closed at this time.
No Comments
RSS feed for comments on this post. TrackBack URL