Founded by the late Daniel Rogov, welcoming foodies to discuss the dining scenes in Israel and abroad, along with all things related to kosher food.

Bola d'Amour

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Trevor F


Ultra geek




Sat Jul 19, 2008 12:48 pm



Bola d'Amour

by Trevor F » Sun Feb 06, 2011 4:30 pm

I came across a recipe for this dessert that I had never heard of before. It was published in 1846 in the ' Jewish Manual or Practical Information in Jewish & Modern Cookery with a Collection of Valuable Recipes and Hints relating to the Toilette ' by Judith Cohen Montefiore, the wife of Sir Moses Montefiore. Bola d'Amour was or is made with 2 pounds of sugar and the yolks of 20 eggs. You'd better have a low cholestereol count to start with. The Jewish Manual is an interesting collection of mid-19th century recipes. How Sir Moses lived to 101 on this food we'll never know. ... er_VII#112

and scroll down to para. 115
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Daniel Rogov


Resident Curmudgeon




Fri Jul 04, 2008 4:10 am


Tel Aviv, Israel

Re: Bola d'Amour

by Daniel Rogov » Sun Feb 06, 2011 6:15 pm

Great recipe, Trevor. Here is one of my own favorite "cholesterol bombs".

Bombe Medicis
From the Diaries of Chef Adolphe Duglere of Paris' Cafe Anglais

4 cups pear or orange ices
2 cups peaches, peeled and diced
1/2 cup kirsch liqueur
8 1/2 cups sugar
6 large peaches, halved and peeled
32 egg yolks
1 tsp. vanilla extract
about 3 cups sweet cream, whipped stiff

Line a bombe mold or earthenware bowl with the ices and place in the freezer until solidified.

In a small bowl steep the diced peaches in the kirsch for 1 - 2 hours.

In a small saucepan dissolve 1 1/2 cups of the sugar in 2 cups of water and bring to the boil. In this syrup simmer the peach halves until soft. Drain and puree the peaches.

In a saucepan dissolve the remaining sugar in 4 cups of water. Bring to a rolling boil, strain and filter. In the top of a large double boiler over, but not in hot water, combine the syrup and egg yolks, stirring regularly with a whisk and when the mixture attains the consistency of thick cream and rub it through a fine sieve into a bowl. Add the vanilla extract and continue to stir until the mixture is fully cool. Add to the mixture the peach puree and diced peaches and then add an equal volume of the whipped cream. Place the mixture in a stone or porcelain container, cover and refrigerate until completely cold (4 - 5 hours).

When the mixture is cold fill the center of the bombe. Seal the mold and let stand in the freezer until solid throughout (2 - 3 hours) before unmolding and serving. (Serves 12 - 16).

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