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Coffee Bombe (Polish Bombe-Plombière Kawowa)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)30.8885
Energy (kCal)2336.725
Carbohydrates (g)275.9558
Total fats (g)124.436
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cream egg yolks with 1 cup sugar until very light and smooth and creamy. | 2. In a large bowl, whip cream with remaining 1/4 cup sugar until soft peaks form. | 3. Place the bowl in ice. | 4. Slowly add the coffee and powdered coffee to the cream, beating constantly. | 5. Slowly add the egg yolk mixture to the cream mixture, beating constantly. | 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. 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. 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. When bombe is done, remove mold and wipe carefully before opening to avoid getting salt inside. | 10. Store leftovers in freezer. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg yolk 8 437.92 4.8824 21.5696 36.0944
    sugar 1 1/4 cups 1007.475 251.995 0.0 0.0
    heavy cream 2 cups 816.0 6.5760000000000005 6.816 86.59200000000001
    coffee 1/2 cup 75.33 12.5024 2.5029 1.7496
    coffee 1/4 cup powdered 75.33 12.5024 2.5029 1.7496

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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