Raspberry love bombe

Name: Raspberry love bombe
Yield: 8
Ingredients: 3g Pectin NH Nappage; 50g caster (superfine) sugar; 115g passion fruit purèe; 85g mango purèe; 125g egg yolks (approx. 6 eggs); 100g caster (superfine) sugar; 30g water; 15g liquid glucose; 120g full-fat cream cheese, at room temperature; 290g raspberry purée; 290g double (heavy) cream; 1g sea salt; 0.2g citric acid; 6g freeze-dried raspberry pieces; 250g icing (confectioners’) sugar; 1g sea salt; 5g freeze-dried passion fruit (optional); 1g cream of tartar; 0.5g egg white powder; 220g caster (superfine) sugar; 70g water; 110g egg whites (approx. 3–4 eggs); 10g freeze-dried raspberry powder, to serve

Jelly, parfait and meringue in one – this romantic spectacular is worth the effort

By Terri Mercieca

23 August 2024

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@KATIEWILSON

Blow someone’s hair back with this raspberry, coconut and passion fruit love bombe! I’m not usually a celebration cake kind of gal. I’m a plated dessert person mostly. But I love a Bombe Alaska. I used to make them for guests’ birthdays at Tabou in Sydney, a cute little French bistro famous in the nineties and noughties. I didn’t want to write ‘Happy Birthday’ in chocolate on the plates, mainly because my handwriting is not the best, so I just pretended I was too cool for all that. But making a bombe seemed so special because it required time, eﬀort and forethought.

Fast forward twenty years and here we are making love bombes, Happy Endings style, for Valentine’s Day. Whether you’re a lover or not, these are fun to make – a little project for a Sunday, perhaps. When you cut the bombe, there’s a passion fruit jelly heart in the centre. It’s adorable! Ditch the roses, this is the way to someone’s heart.

Steps