It's the bombe baby! Cool down with a watermelon ice cream bombe
Posted Aug 10 2005 12:00am
Today's Denver Post had a terrific section about keeping cool with lots of ice cream recipes, including one for the watermelon ice cream bombe from "Icebox Desserts" by Lauren Chattman. I couldn't resist reprinting it below.
However, after doing an internet search, I found several different recipes for watermelon bombes. First Martha Stewart Living has a version with pistachio ice cream, watermelon sorbet, sponge cake, and chocolate wafers instead of chocolate chips. I think that the sponge cake layer spoils the watermelon slice effect. However, the broken chocolate wafers do look more like seeds than chocolate chips.
RetroRecipes.com has pictures that show you the process though I don't like the look of the large chocolate chips.
In the Detroit News, Annette Gooch, from the Cole Publishing Group gives a recipe for a watermelon bomb using vanilla ice cream, raspberry sherbet, miniature chocolate chips, and green food coloring to mix with the vanilla to create the rind layer. Also included is a recipe for a three-layered bombe with chocolate-rum sauce, and success tips for unmolding and slicing the bombe.
Also, check out the watermelon bombe recipe at the JoyofBaking.com by Stephanie Jaworski. She uses lime and raspberry sorbet. Stephanie advises using an electric mixer to soften the sorbet. I think this is a very good idea as ice cream, sorbet and sherbert don't melt consistently and develop lumps making it difficult to spread. Either hand mixing or using an electric mixer will eliminate this problem.
Stephanie also writes about the history of the ice cream bombe and explains the difference between ice cream, sorbet and sherbet. Out of all the references I found, hers was the most extensive. If you have time, check out the rest of her website including a recipe for ice cream sandwiches.
However, after doing an internet search, I found several different recipes for watermelon bombes. First Martha Stewart Living has a version with pistachio ice cream, watermelon sorbet, sponge cake, and chocolate wafers instead of chocolate chips. I think that the sponge cake layer spoils the watermelon slice effect. However, the broken chocolate wafers do look more like seeds than chocolate chips.
RetroRecipes.com has pictures that show you the process though I don't like the look of the large chocolate chips.
In the Detroit News, Annette Gooch, from the Cole Publishing Group gives a recipe for a watermelon bomb using vanilla ice cream, raspberry sherbet, miniature chocolate chips, and green food coloring to mix with the vanilla to create the rind layer. Also included is a recipe for a three-layered bombe with chocolate-rum sauce, and success tips for unmolding and slicing the bombe.
Also, check out the watermelon bombe recipe at the JoyofBaking.com by Stephanie Jaworski. She uses lime and raspberry sorbet. Stephanie advises using an electric mixer to soften the sorbet. I think this is a very good idea as ice cream, sorbet and sherbert don't melt consistently and develop lumps making it difficult to spread. Either hand mixing or using an electric mixer will eliminate this problem.
Stephanie also writes about the history of the ice cream bombe and explains the difference between ice cream, sorbet and sherbet. Out of all the references I found, hers was the most extensive. If you have time, check out the rest of her website including a recipe for ice cream sandwiches.
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