Email to Stella      

Bombe: Three-Layered Bombe With Chocolate Rum Sauce

Source of Recipe

Recipe Exchange


List of Ingredients

1 quart French vanilla ice cream
1 quart coffee ice cream
1 quart mocha ice cream
1/2 cup slivered almonds, toasted
Chocolate Rum Sauce (recipe below)


Recipe

1. Lightly coat a 3-quart bombe mold or metal bowl with vegetable oil or cooking spray; chill in the freezer at least 1 hour.
2. Defrost French vanilla ice cream in the refrigerator, until soft but not melted. Working quickly with a spatula, line frozen mold evenly with softened ice cream. Cover with plastic wrap, pressing against ice cream to seal it tightly and fill any air pockets. Immediately return mold to the freezer. Soften coffee ice cream and evenly cover French vanilla ice cream with it. Immediately return to the freezer. Soften mocha ice cream and fill center of the mold with it. Cover with plastic wrap and freeze at least 4 hours.
3. To unmold, dip mold quickly in lukewarm water and invert onto a chilled platter. Sprinkle top of bombe with toasted almonds. Return to freezer until ready to serve.
4. To serve, slice bombe and pass Chocolate-Rum Sauce separately.
Serves 10.


Chocolate Rum Sauce ---Source: Nestle'


4 ounces bittersweet chocolate
3/4 cup NESTLÉ All Purpose Cream
1 tbsp. dark rum

1. Stir chocolate and NESTLÉ All Purpose Cream in heavy saucepan over low heat until melted and smooth. Mix in rum.

2. Cool and store in clean, airtight bottles, thin out with additional NESTLÉ All Purpose Cream if mixture is too thick.