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Bombe: Coconut Passion Fruit Bombe




Source of Recipe


Christine Cushing


Recipe Introduction


"A piece of this Coconut Passion Fruit Bombe served with the Pineapple Chips will have you transported to Hawaii - nothing says the tropics like coconut! You can use any type of sorbet for the centre, I used passion fruit sorbet because it is one of my favourites, but you can use any sorbet you like - you'll need approximately 2 cups to fill the centre. Yield is 6 servings."



List of Ingredients




Coconut Ice Cream


1 1/2 cups sweetened flaked coconut
1 cup plus 2 tbsp. homogenized milk
6 tbsp sugar
3 egg yolks
3/4 cup whipping (35%) cream

Passion Fruit Sorbet


3/4 cup sugar
3/4 cup water
1/4 cup orange juice
1 tsp. + 3 tbsp. lime juice (approximately juice of 1 lime)
1/3 cup + 1 tbsp. passion fruit juice

Pineapple Chips


12 x 1/16-inch-thick fresh pineapple slices
2 tsp sugar



Recipe



Coconut Ice Cream
Preheat oven to 350 degrees F.


Line a small baking sheet with parchment paper.


Spread coconut on a small parchment-lined baking sheet and bake for about 10 to 12 minutes or until golden brown and toasted.


Put the milk and 1/2 cup of the toasted coconut in a small saucepan over high heat. Heat milk just before the boiling point and remove from heat.


Let coconut steep in the milk for 10 minutes in the pan. (This will give a good coconut flavour to the ice cream.)


To make the custard base for the coconut ice cream whisk together the sugar and egg yolks in a medium bowl.


While whisking, pour 1/3 of the steeped milk into the yolks and then pour the yolk mixture back into the pan with the rest of the steeped milk.


Cook, stirring constantly with a wooden spoon over medium-low heat, until the custard coats the back of a spoon, about 3 to 4 minutes.


Immediately strain the custard through a sieve over a bowl that is sitting in an ice bath. (This will remove the coconut.)


Stir in the cream and let cool, about 10 minutes.


Chill custard in the refrigerator for 3 hours.


Fold in 1/2 cup toasted coconut to the chilled custard. (Reserve the remaining 1/2 cup toasted coconut for assembling the bombe.)


Freeze custard in an ice cream maker according to manufacturer’s instructions.


Passion Fruit Sorbet
In a small saucepan over medium heat, dissolve the sugar in the water to make sugar syrup.


Cool.


Stir in the orange juice, lime juice and passion fruit juice.


Freeze in an ice cream maker according to manufacturer’s instructions.


This will yield approximately 2 cups of sorbet.


Pineapple Chips
Heat oven to 200 degrees F.


If you have one, use a meat slicer to make the thin slices of pineapple, or use a sharp serrated knife to cut the pineapple as thin as you can.


Lay the pineapple slices on a wire rack over a baking sheet, and sprinkle lightly with the sugar.


Bake 2 to 2 1/2 hours, or until crisp and light golden in colour.


Remove the pineapple from the oven and let cool on the wire rack.


To Assemble
Line an 8-inch stainless steel bowl with plastic wrap so it hangs over the edge of the bowl.


Fill the bowl evenly with the coconut ice cream.


Cover with plastic wrap and freeze until firm.


Scoop out approximately 1 cup of coconut ice cream with an ice cream scoop leaving a well-centred and well-rounded hole.


Cover the bombe with plastic wrap and put it back into the freezer until firm.


Reserve the scooped out coconut ice cream for filling over the top of the bombe.


Wrap and freeze the reserved scooped out ice cream.


Fill the hole of the bombe with passion fruit sorbet.


Cover with plastic wrap and freeze until firm.


Spread the reserved coconut ice cream evenly over the top of the bombe and sprinkle evenly with remaining 1/2 cup of toasted coconut.


Cover with plastic wrap and freeze until firm.


To remove the bombe from bowl remove plastic wrap from the top of the bombe and using the over hang of plastic wrap lining the bowl, invert on a plate.


If the bombe does not invert easily, dip the bowl briefly in a warm water bath for a few seconds – be careful – if the water is too hot, the bombe will melt.


To cut the bombe, use a knife dipped in hot water.


Serve two slices of Pineapple Chips as a garnish with Coconut Passion Fruit Bombe.