La Bombe Richelieu

Make sugar syrup with 2/3 cup sugar and 1/3 cup water. Beat egg yolks in electric mixer until pale yellow. Continue beating while slowly pouring in thin stream of sugar syrup. Beat until mixture is thick. Whip cream until stiff. Add orange peel, gran marnier and chocolate. Fold into egg mixture. Beat egg white until stiff. Fold into mixture. Freeze. Make sugar syrup with 2 cups sugar and 4 cups water. Pound berries through a sieve. Add Framboise and juice from lemons. Add equal amount of sugar syrup to fruit mix. Freeze. Boil milk with vanilla bean. Remove bean. Dissolve chocolate into 1 cup boiling water, then mix into milk. Beat sugar into egg yolks until thick. Add chocolate mixture to egg yolks. Cook until mix coats spoon. Do not boil. Pour through a sieve into a bowl. Add almonds to mixture. Let cool. Stir occasionally. Freeze in usual manner. Whip cream and sugar over ice until stiff. Refrigerate. Mix corn syrup and water. Add liquid to sugar. Boil until mix turns caramel color. Cool until slightly thick. Dip fork in syrup and wave over inverted oiled metal bowl that is larger than bombe mold. Repeat dipping and waving until threads collect and a cage is formed. When sugar is cool, remove crown from bowl. Refrigerate. Line bombe mold with layer of raspberry ice. Freeze. Line layer of chocolate ice cream. Freeze. Fill center with frozen mouse mixture. Freeze. Spread chocolate ice cream across bottom. Freeze. Immediately before serving fill pastry tube (medium scallop with whipped cream. Unmold Bombe. Make decorative ring of whipped cream around base of Bombe. Top Bombe with peak of whipped cream. Dot cream with whole fresh raspberries. Put spun sugar crown atop Bombe. Serve at once. Cut with serrated knife.