Pate A Bombe Easy Version Recipes

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PâTé à BOMBE



Pâté à bombe image

This mixture, from Gordon Ramsay, makes a great base for a variety of mousses and other desserts

Provided by Gordon Ramsay

Categories     Dessert, Dinner

Time 15m

Yield Makes enough for 3 mousse recipes

Number Of Ingredients 2

180g caster sugar
6 egg yolks

Steps:

  • Dissolve the sugar in a medium saucepan with 120ml boiling water. When clear, bring to the boil and place a sugar thermometer in the pan.
  • Meanwhile, whisk the yolks with an electric mixer until creamy. When the sugar syrup reaches 120C, remove from the heat at once. Keep the mixer beaters running, drizzle the syrup onto the yolks and beat, on full speed, for 3-5 mins until you have a firm yellow foam. Remove and cool, whisking occasionally. Divide into 3 portions.
  • Use a third of this mixture for one mousse recipe, then chill and use the rest within 2 days or freeze in 2 portions for up to 2 months. To use the frozen mixture, thaw for 10-15 mins, then beat lightly until softened.

PATE A BOMBE (EASY VERSION)



PATE A BOMBE (EASY VERSION) image

Categories     Egg     Dessert

Yield 1 Cup

Number Of Ingredients 2

227 gr. Egg Yolks (10 Yolks)
227 gr. Sugar

Steps:

  • • Whisk yolks and sugar together. • Continue whisking mixture over a bain marie (double boiler) until the color lightens and mixture falls from the whisk in a ribbon pattern.

PâTé à BOMBE



Pâté à bombe image

This mixture, from Gordon Ramsay, makes a great base for a variety of mousses and other desserts

Provided by Gordon Ramsay

Categories     Dessert, Dinner

Time 15m

Yield Makes enough for 3 mousse recipes

Number Of Ingredients 2

180g caster sugar
6 egg yolks

Steps:

  • Dissolve the sugar in a medium saucepan with 120ml boiling water. When clear, bring to the boil and place a sugar thermometer in the pan.
  • Meanwhile, whisk the yolks with an electric mixer until creamy. When the sugar syrup reaches 120C, remove from the heat at once. Keep the mixer beaters running, drizzle the syrup onto the yolks and beat, on full speed, for 3-5 mins until you have a firm yellow foam. Remove and cool, whisking occasionally. Divide into 3 portions.
  • Use a third of this mixture for one mousse recipe, then chill and use the rest within 2 days or freeze in 2 portions for up to 2 months. To use the frozen mixture, thaw for 10-15 mins, then beat lightly until softened.

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