1. Cream egg yolks with 1 cup sugar until very light and smooth and creamy. 2. In a large bowl, whip cream with remaining 1/4 cup sugar until soft peaks form. 3. Place the bowl in ice. 4. Slowly add the coffee and powdered coffee to the cream, beating constantly. 5. Slowly add the egg yolk mixture to the cream mixture, beating constantly. 6. When all of the ingredients have been thoroughly blended and mixture is stiff, pour into mold (filling only 3/4 full to allow for expansion). 7. Cover with wax paper, adjust the lid so it fits tightly, and either grease the edges or seal with adhesive tape to prevent salt from penetrating the seal. 8. Place in a bucket packed with ice and rock salt (1 part salt to every 4 parts ice; ice should be cracked fine) and allow 3-4 hours for freezing. 9. When bombe is done, remove mold and wipe carefully before opening to avoid getting salt inside. 10. Store leftovers in freezer. ---------------------------------------------------------------------------
Nutrition
Ingredients
