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Bombe: Watermelon Bombe

Source of Recipe

Joy of Baking


Recipe Introduction

"This is the perfect dessert for when the weather turns hot. One that both adults and children will love and it will definitely catch everyone's attention. The beauty of it is that it can be made way ahead of time and you simply use store bought lime sherbet, vanilla ice cream, and raspberry sorbet to layer a metal mixing bowl so it ends up looking like a watermelon. The tanginess of the lime sherbet goes wonderfully with the sweet vanilla ice cream and raspberry sorbet." "This is the perfect dessert for when the weather turns hot. One that both adults and children will love and it will definitely catch everyone's attention. The beauty of it is that it can be made way ahead of time and you simply use store bought lime sherbet, vanilla ice cream, and raspberry sorbet to layer a metal mixing bowl so it ends up looking like a watermelon. The tanginess of the lime sherbet goes wonderfully with the sweet vanilla ice cream and raspberry sorbet.

List of Ingredients

"This is the perfect dessert for when the weather turns hot. One that both adults and children will love and it will definitely catch everyone's attention. The beauty of it is that it can be made way ahead of time and you simply use store bought lime sherbet, vanilla ice cream, and raspberry sorbet to layer a metal mixing bowl so it ends up looking like a watermelon. The tanginess of the lime sherbet goes wonderfully with the sweet vanilla ice cream and raspberry sorbet."




Recipe

6 cups (3 pints) lime sherbet or sorbet

2 cups vanilla ice cream

6 cups (3 pints) raspberry sorbet or sherbet

2-3 tablespoons miniature chocolate chips

Note: This recipe was first written only in cup measurements until I went to the grocery store and found that ice cream is sold in pint/quart sizes. If you are like me I never remember how many cups are in a pint, or how many cups or pints are in a quart so I have added that information to the recipe.

1 pint = 2 cups

2 pints (4 cups) = 1 quart

BOMBE (pronounced BAHM) is the name given to a frozen dessert consisting of layers of ice cream or sherbet that are placed in a round or cylindrical mold. Each layer is first softened and then spread in the mold, one layer at a time, before the next layer is added. The original bombe was spherical in shape but today any shape mold can be used. A true bombe has outer layers of ice cream and/or sherbet but to be a true bombe the inside should contain a soft filling, not an ice cream. Custard, sherbet, and mousse are some popular fillings to which fruits (fresh or dried), nuts, spices, alcohol can be added. Some bombes (Baked Alaska being the most famous) are covered with an Italian meringue which is browned before serving. A layer of sponge cake is sometimes placed on top of the layers of ice cream and sherbet before unmolding to act as a platform for the dessert.

You can buy either lime and raspberry sherbet or sorbet. And what is the difference between sherbet and sorbet? The answer is milk, cream and eggs which gives them different consistencies.

For this recipe I have used a 12 cup (3 quart) metal mixing bowl but you can easily adjust the size of bowl used. If you use a 12 cup bowl you will need approximately 12-14 cups total sherbet and ice cream. To make an 8 cup bombe you will need approximately 8-10 cups of sherbet and ice cream. First lining the bowl with plastic wrap makes for easy removal once the layers are assembled.

Take a 12 cup metal mixing bowl and line it with plastic wrap, making sure there is enough plastic wrap to overhang the edges of the bowl. Place the lined bowl in the freezer for about 15 minutes so the bowl will be chilled when you line it with the lime sherbet.

Place the lime sherbet in the bowl of your electric mixer, fitted with the paddle attachment, and beat on low speed until the sherbet is soft enough to spread easily, about 20-30 seconds. Remove the plastic wrap lined metal bowl from the freezer, and with a rubber spatula or spoon, coat the whole inside of the bowl with an even layer of the softened lime sherbet. Return the bowl with the sherbet to the freezer to refreeze the sherbet. This will take about 30 minutes to an hour.

Once the lime sherbet is frozen, take the vanilla ice cream and place it in a clean mixing bowl. As with the lime sherbet, beat the ice cream until it is spreadable (20-30 seconds). Remove the bowl from the freezer and again, using a rubber spatula or spoon, evenly coat the lime sherbet layer with the vanilla ice cream. Return the bowl to the freezer so the vanilla ice cream can refreeze. This will take about 30 minutes to an hour.

Once that layer has frozen, take the raspberry sorbet and place it in a clean mixing bowl. Again, beat the sorbet until it is spreadable, 20-30 seconds. Fold in the chocolate chips. Remove the bowl from the freezer and fill the center of the bowl with the raspberry sorbet. Return the bowl to the freezer and freeze until the sherbet/sorbet and ice cream is completely hardened (this will take several hours or overnight).

To serve: Place a serving plate upside down on top of the bowl. Holding the plate against the bowl, turn it upside down. Use a hair dryer on low, or place a hot wet towel over the metal bowl for a few seconds to loosen the bowl from the ice cream. Remove the metal bowl and place the watermelon bombe back in the freezer until serving time (the lime sherbet may have soften a bit from the hot towel).

Store any leftovers in the freezer.

Serves 12-14 people.