Bombe Richelieu Recipe - Cooking Index
Bombe Richelieu Recipe - Cooking Index
To give a stronger flavor, make the Custard Ice Cream Base with light brown sugar instead of granulated sugar. You can use a mold made for bombes, which can be found at fine cookware stores. For really fancy ones, check out flea markets and antique stores. But a Jell-O mold or serving bowl will work as well. Before you begin, have everything cold -- place the bowl or mold you'll be using, plus any spoons or spatulas, in the freezer to chill. When unmolding your bombe, dip the mold in hot water -- but not long enough to melt the ice cream. Or try wrapping a hot, damp kitchen towel (soak it in hot water, then wring it out) around the bottom and edges of the mold. Gently loosen the edges of the bombe with a thin spatula, then place a serving plate on top. Hold the serving plate and mold together and invert it quickly. The bombe should unmold. If it doesn't, rap the plate a couple of times on the work surface. If it still doesn't unmold, return the towels to the still-inverted mold for 30 to 45 seconds and try again.
Courses: Dessert| Custard Ice Cream Base | ||
| 2 cups | 474ml | Whipping cream |
| 3/4 cup | 177ml | Milk |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 3 | Egg yolks - lightly beaten | |
| Rum Ice Cream | ||
| 1 teaspoon | 5ml | Rum extract |
| Custard Ice Cream Base | ||
| Coffee Bombe Mixture | ||
| 1/2 cup | 118ml | Water |
| 1 cup | 198g / 7oz | Sugar |
| 8 | Egg yolks - lightly beaten | |
| 1/2 cup | 118ml | Strong espresso |
| 1 1/3 cups | 315ml | Whipping cream |
| Assembly | ||
| 1/2 cup | 55g / 1.9oz | Chocolate sprinkles |
For the Custard Ice Cream Base: Heat cream, milk and sugar in heavy saucepan over medium heat 3 to 5 minutes, stirring occasionally. When hot, slowly whisk 1 cup cream mixture into egg yolks, then return cream-egg yolks mixture to saucepan and whisk until smooth. Cook over low heat, stirring, until mixture thickens slightly and coats back of a spoon, about 6 to 8 minutes. Strain into bowl. (Makes about 1 quart)
For the Rum Ice Cream: Mix rum extract into hot Custard Ice Cream Base in bowl. Place in freezer to chill, stirring occasionally, about 1 hour. When ice cream mixture is cool, place in ice cream maker and freeze according to manufacturer's instructions. Immediately line 2-quart mold or bowl with 3/4 to 1 inch of ice cream, using spatula or spoon dipped in warm water if necessary, and place mold in freezer 2 to 24 hours.
For the Coffee Bombe Mixture: Combine water and sugar in small, heavy saucepan and boil over medium-high heat until clear, 5 minutes. Remove from heat and let cool. Stir egg yolks and espresso into syrup. Return to medium heat and whisk until thickened, 2 to 3 minutes, then remove from heat and beat until cool.
Whip cream until it forms stiff peaks, then fold into egg yolks-espresso mixture. Fill interior of ice cream mold with mixture, cover with plastic wrap and set in freezer until solid, 2 to 3 hours.
Remove plastic wrap and dip mold in hot water until bombe is loosened. Place serving plate upside down on top of mold; holding mold and plate together, invert so that bombe drops onto plate. Smooth surface with spatula and cover with chocolate sprinkles. Return to freezer for 1/2 hour or more to firm up.
This recipe yields 12 servings.
Each serving: 428 calories; 41 mg sodium; 342 mg cholesterol; 32 grams fat; 28 grams carbohydrates; 4 grams protein; 0 fiber.
Source:
The Los Angeles Times, 06-25-2000
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