Printanier Fruit Bomb

Pack a bomb mold (Fig. 627) in salted ice and cover the bottom and sides with a layer of strawberry ice cream (No. 3451), having it a quarter of an inch thick; fill in the hollow with a preparation made as follows: In a tin basin have fourteen egg yolks, six gills of twenty-degree syrup, and a vanilla bean split lengthwise in two; mingle well, and set the basin on a slow fire; cook until the composition covers the spoon or spatula, then remove, strain, return it to the clean basin and set it on ice; beat thoroughly to have it light, adding one quart of firm whipped cream, drained for two hours on a sieve; mix well together and pour this preparation into the mold, filling it entirely; place over a sheet of paper and the cover; pack in salted ice, and allow one hour's freezing for each quart of cream. After the bomb is properly frozen unmold on an ice-cold dish and garnish around with a macedoine of fruits steeped in maraschino.