Bombe blanche

Name: bombe blanche
Cook time: 50 min
Total time: 410 min
Yield: 8
Ingredients: 400 ml sparkling white wine; 80 g granulated sugar; 450 g butter cake; 50 g peeled pistachio nuts tray; 250 g White chocolate; 250 ml fresh cream; 2 leaf gelatin; 1 vanilla bean bag; 150 g white chocolate flakes pack of 300 g

White chocolate bolt cake with cream butter cake and pistachio nuts.

Ingredients

Kitchen Stuff

round pudding mold (contents approx. 1-1 1/2 liter)

Directions

Bring the wine to the boil with the sugar and reduce to a syrup in a moderate heat for 10 minutes. Allow to cool.
Cut the cake into slices of ½ cm. Place the cake in a bowl and drizzle with the wine syrup. Store 75 ml of syrup per bulb cake for 8 people.
Cover the mold with cling film (leave hanging over the edge) and the cake. Save some slices for the top.
The cake in the mold must be moist: sprinkle with extra syrup if necessary. Put the mold in the refrigerator.
Roast the pistachios for 3 minutes in a frying pan without oil or butter. Let them cool and chop them very fine.
Melt chocolate au bain-marie. Whisk the whipped cream, scoop half in a bowl and mix with the pistachio nuts and half of the melted chocolate.
Remove the mold from the refrigerator and brush the cake with the rest of the melted chocolate.
Scoop the cream mixture, smooth and put in the refrigerator. Soak the gelatin in cold water for 3 minutes.
Cut open the vanilla pod and scrape out the marrow. Heat the wine syrup with the marrow.
Remove from the heat, dissolve the gelatine and spat through the rest of the whipped cream. Fill the mold with this and cover with cake.
Fold the foil over the bomb and put in the refrigerator for at least 6 hours.
Deposit the bomb on a board. Melt the rest of the chocolate au bain-marie and brush the bomb with it. Sprinkle directly with the flakes.