Serves 8
For the bombe
5 sheets leaf gelatine
625 ml milk
5 large egg yolks
40 g caster sugar
50 g white chocolate, grated
75 g milk chocolate, grated
100 g plain chocolate, grated
250 ml double cream
For the chocolate curls (optional)
50 g each of white, milk and plain chocolate
For the bitter chocolate sauce
100 g dark chocolate (70 per cent cocoa solids), chopped
75 ml water
25 g unsalted butter
1 tablespoon rum or brandy

Place a 1·3-litre pudding basin in the freezer to chill. Soak the gelatine in cold water for 5 minutes. Meanwhile, heat the milk in a large saucepan until almost boiling. Mix the yolks and sugar in a bowl, then gradually pour on the hot milk, stirring all the time. Wash the saucepan then return the mixture to the pan and heat, still stirring, until slightly thickened. Remove from the heat, squeeze the water out of the gelatine and stir into the custard until melted. Put the three chocolates in separate bowls. Slowly add 175 ml warm custard to the white chocolate, stirring until smooth, then stir 250 ml custard into the milk chocolate and the rest into the plain. Whip the cream until just thick enough to leave a trail. Put the white chocolate bowl inside a larger bowl of iced water until the custard reaches setting point – it will thicken slightly and begin to set around the edges. Fold 100 ml of the whipped cream into the mixture then pour it into the pudding basin. Return to the freezer until lightly set (about 10 minutes). Repeat the setting procedure with the milk chocolate. Stir in 125 ml of the cream and pour the mixture on top of the white chocolate layer. Chill again in the freezer while the process is repeated with the plain chocolate custard and remaining cream. Add the final layer, cover and chill in the fridge for at least 4 hours before serving. To make the curls, melt the chocolates separately in heatproof bowls over a pan of gently simmering water. Dollop them on to an upturned baking tray then marble by swirling a palette knife through the colours. Leave to set at room temperature for 2-3 hours. Use a vegetable peeler to shave into curls, then chill in the fridge until ready to serve. To serve, dip the pudding basin into hot water for 10-15 seconds, then loosen one side of the bombe with a palette knife. Turn the bombe out onto a serving plate and heap the marbled chocolate curls on top.To make the sauce, place all the ingredients except the alcohol in a small saucepan and heat together gently until smooth. Stir in the alcohol and serve in a warmed jug. Cut the bombe into wedges using a sharp knife dipped in hot water between slices. Pour a little chocolate sauce
on to each portion.

APRIL 2004
RECIPE TAMSIN BURNETT-HALL
STYLING LUCY ELWORTHY
PHOTOGRAPHS BILL KINGSTON