Chocolate Eaton Mess Christmas Bombe Recipe By Chef Adrian
Chocolate and Christmas go hand in hand and this chocolate Christmas bombe recipe is, well – the bomb. This recipe will surely make everyone happy at the dinner table.
– 400g good-quality chocolate Swiss roll
– 400ml of whipping cream
– 6 large meringues nests
– 2 punnets of raspberries
– Raspberry Coulis
Line a two litre bowl with a double layer of cling film, leaving some excess overhanging the rim. Cut the Swiss roll into 1cm slices and use them to line the base and sides of the bowl, cutting a few of the slices into pieces to fill the gaps as necessary.
Whip the cream until it forms a soft peak. Now break in the meringues, and throw in the raspberries and some coulis, keeping some back for decorating at the end.
Fill the centre of the lined bowl of swiss roll with the cream mixture. Cover with the remaining swiss roll slices, cutting them to fit as necessary. Then fold the excess cling film over the top to seal.
Place a flat plate on top (one that just fits inside the rim) and weigh it down with a heavy tin. Chill for an hour, then remove the weight, wrap and freeze the bombe
To serve, unwrap the bombe and place on a flat plate or cake stand. Decorate with remaining raspberries, couilis and dust with icing sugar. Let it stand at room temperature for about 10 minutes before slicing.
Adrian Martin releases new cookbook inspired by Instagram feedback. Chef, Author and Television Presenter, Adrian Martin’s passion for food and eye for perfection was an instant hit when he started posting his dishes on Instagram. In a world, where style and beauty rule the day his food images, which are best described as art on a plate, were an instant hit. Inspired by feedback from his fans, Adrian shows how easy it is to cook and present restaurant-standard food. Whether you want simply want to displays this seasons ‘must-have’ in your collection, host the ultimate dinner party or prepare something memorable for that someone special in your life, “Create Beautiful At Home”, is the book for you.
The first part of the book focuses on how to prepare the ingredients such as shucking an oyster, breaking down a chicken and filleting a fish. The second part is broken down into courses: Bread, Starters, Palate Cleansers, Mains, Desserts and Petit Fours. Striking images showcase how the dishesshould be presented, with each dish having an image and step-by-step instructions for how to recreate it yourself. Dishes include Lobster Thermidor, Crab Ravioli, Blood Orange and Thyme Sorbet, Braised Beef, Venison and Barley Risotto, and Pear Tart Tatin – each with a beautiful image to guide your presentation. There is also a handy ‘how to’ section and a host of kitchen basics, so you can adapt the recipes to your own tastes and make your own masterpieces.
Chef Adrian a young Irish chef from Cavan, passionate about food and cookery. Starting at a very young age, he trained in some of Ireland’s most renowned restaurants including Neven Maguire’s Mac Nean House (6 years) and Bon Appetit (1year). Also holds a degree in culinary arts from the School Of Tourism Killybegs. He now travels the country working on food education for Primary and Secondary Schools with regular weekly visits and cookery demos. He regularly hosts Cookery Demonstrations for Charities, GAA Clubs, ICA Groups, Festival Communities and Schools. He appears regularly on TV3’s the Seven O Clock Show where he cooks with a Celebrity guest and promotes what events are coming up in the week.