Bomb ' arc-en-ciel '

Prepare a pint of apricot sorbet (see recipe); put to freeze a mold for bombs (dome-shaped) in the freezer for about 1 hour.

After this time, place the apricot sorbet into the mold and, with the help of a wooden spoon do go up on the walls to line the mold.

Is this operation put the mold in the freezer so that the sorbet will solidify again.

Meanwhile, prepare the filling for the bomb.

Put the sugar in a pan from the bottom quite often, half a glass of water and poor cook at moderate heat, without stirring, until starting a slight boil.

Let simmer for 5-6 minutes.

While the syrup is cooking, put the egg yolks in a large bowl.

When the syrup is ready, pour flush flush and still hot on egg yolks, beating with a whisk until everything is well blended.

Continue to whisk the mixture until it is completely cooled down, then put him temporarily in the refrigerator.

Densely mounted cream, then let it rest in the refrigerator for a few minutes.

Meanwhile, stir the apricot brandy cream egg yolks previously prepared.

Combined with this compound also whipped cream and stir gently until all ingredients are well blended.

Put the mixture into the mold and cover with the lid or with aluminum paper.

Put the mold in the freezer for 4-6 hours, depending on the type of freezer at your disposal.

When serving, remove the mold from the freezer, wrap it up for a moment with a cloth soaked in warm water and squeezed dry (or immerse it in boiling water quickly) and then dessert, turn out onto a dessert plate.