The Bombe Of Independence Recipe - Cooking Index
The Bombe Of Independence Recipe - Cooking Index
Substitute store-bought vanilla ice cream, slightly softened, if you wish. 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 | |
| Vanilla Ice Cream | ||
| 1 1/2 tablespoons | 22ml | Vanilla extract |
| Custard Ice Cream Base | ||
| Strawberry Bombe Mixture | ||
| 1 cup | 237ml | Sliced strawberries |
| 1 cup | 198g / 7oz | Sugar - plus |
| 1 teaspoon | 5ml | Sugar |
| 1 teaspoon | 5ml | Lemon juice |
| 1/2 cup | 118ml | Water |
| 8 | Egg yolks - lightly beaten | |
| 1 1/3 cups | 315ml | Whipping cream |
| Assembly | ||
| 1 cup | 237ml | Blueberries |
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 Vanilla Ice Cream: Mix vanilla 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 ice cream, using spatula or spoon dipped in warm water if necessary, and place mold in freezer 2 to 24 hours.
For the Strawberry Bombe Mixture: Combine strawberries, 1 teaspoon sugar and lemon juice in bowl of food processor or blender and puree until smooth. Strain and set aside.
Mix water and 1 cup 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 strawberry puree into syrup. Return to medium heat and whisk until thickened, then remove from heat and beat until cool.
Whip cream until it forms stiff peaks, then fold into egg yolk-strawberry puree mixture. Fill interior of ice cream-lined mold with mixture, cover with plastic wrap and set in freezer until solid, 2 to 3 hours.
For Assembly: 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, overturn so that bombe drops onto plate. Smooth surface with spatula and cover with blueberries. Return to freezer for 1/2 hour or more to firm up.
This recipe yields 12 servings.
Each serving: 408 calories; 41 mg sodium; 342 mg cholesterol; 30 grams fat; 32 grams carbohydrates; 5 grams protein; 0.22 gram fiber.
Source:
The Los Angeles Times, 06-25-2000
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