Frozen Valentine Bombe

This fluffy, strawberry concoction is the perfect recipe to make with little sous-chefs. It may look fancy, but it's wonderfully simple.


  • 2 300-g pkgs frozen strawberries, thawed and drained

  • 3 egg whites

  • 1 cup granulated sugar

  • 1 cup 35% cream, whipped, or 2 cups plain or vanilla yogurt


  • In a large mixing bowl, combine strawberries with egg whites and sugar. Using an electric mixer, beat the mixture on high speed for 5 to 8 min, until thick and fluffy. It should mound easily when dropped from a spoon. Gently fold in cream, until well combined. (Don't over-mix; it should stay fluffy.)

  • Line a mixing bowl with plastic wrap and spoon the mousse mixture into it. Cover the top of the bowl with plastic, and place in freezer for at least 3 hours, or overnight.

  • When your bombe is frozen, unwrap the bowl, and turn it out on to a serving platter. Peel off the plastic wrap, and garnish the mould with fresh strawberries, chocolate hearts or chocolate-dipped fruit. Slice to serve.


If you prefer, you can freeze this mousse in individual serving dishes.

This article was originally published on Apr 01, 1996