No. 3442
Roman Bomb
Bombe a la Romaine
Add twelve ounces of sugar to one quart of cream; strain it through a sieve, freeze and work it briskly, adding gradually two gills of rum stirred with two ounces of sugar; incorporate two Italian meringue egg-whites (No. 140). Coat a two quart bomb-shaped mold (Fig. 627) with pineapple ice cream (No. 3451), fill it with the above, then cover, and pack it for two hours in salted ice. Take the mold from the salted ice, remove all drippings, and unmold on a folded napkin, garnishing around with strawberry lady bouchees (No. 3376).