METHOD

1. Make the bread puree by cooking down stale bread in water until it is a wet porridge consistency. Then add a pinch of salt, blitz to a smooth puree and leave to cool completely.

2. Whip the double cream until it forms soft peaks then gently fold into the bread puree.

3. Separate yolks from whites. Essentially we re making Italian meringues and pate a bombe. So keep organised chefs and have everything ready.

4. Make a sugar syrup and then divide it into two pans. Bring the first pan up to 121.3°C . When it reaches 111°C, start whisking the egg whites for the meringue. Once the whites start to form stiff peaks, slowly pour in the first pan of the hot sugar syrup whilst continuing to whisk. Keep on whisking until the meringue cools completely

5. For the pate a bombe, bring the second pan of sugar syrup to 121.3°C . When it reaches 111°C , whisk the yolks until pale and fluffy. Slowly pour in the second pan of hot sugar syrup whilst continually whisking. Do this until it completely cools

6. Gently fold the pate a bombe in with the bready cream mix. Then do the same with the meringue. Freeze the mixture and then portion as you please. Store in the freezer.