Sunday, June 17, 2012

BOMBE MAKING INSTRUCTIONS I got a 'bee in my bonnet' to make an ice cream bombe this week. Much more fun than the other kinds of bombs and a unique dessert for this hot weather. Gelato comes in many colors and flavors. That was the hard part. Next year I may make a gay pride rainbow bombe since I missed the celebration this year. Approximating a watermelon appearance, I chose yellow pineapple for the outer layer, french vanilla for the mid-rind and mixed berry for the center with chocolate wafer cookie chips to simulate seeds. Line a round 6-8 cup stainless steel bowl with plastic wrap and chill it for at least 30 minutes. One pint of each flavor of gelato. 3 pints serve 6-8 people. Soften the outer flavor [pineapple, but something green like pistachio would make for better contrast] and spoon it into the chilled bowl, coating the sides with a firm rubber spatula. Return the bowl to the freezer with another piece of plastic wrap over the first layer with a smaller SS bowl pressed into it. Chill at least 30 minutes. Soften and spread the next flavor - vanilla - directly on top of the first flavor, then replace the plastic wrap and inner bowl and freeze for another 30 minutes. For the last flavor - a deep colored berry - sorbet or ice cream would work as well, fill the center and push some small pieces of chocolate wafer cookie into the softened filling. Cut some angel food cake slices - which becomes the base of your bombe and helps to absorb any melting liquid - to cover the ice cream and replace the plastic wrap sealing your bombe and re-freeze the entire bombe until ready to serve. To serve - remove plastic wrap, unmold the bombe onto a serving plate by turning the bowl over the plate, peel off the inner plastic wrap. Optionally, decorate with piped whipped cream, berries and or mint leaves. Slice as you would a pie - in wedges - using a serrated knife dipped in warm water between slices. Enjoy!