Bombe glacée

A bombe glacée, or simply a bombe in English, is an ice cream dessert frozen in a spherical mould so as to resemble a cannonball, hence the name "ice cream bomb". Escoffier gives over sixty recipes for bombes in Le Guide culinaire.[1] The dessert appeared on restaurant menus as early as 1882.[2]

Bombe glacée
Alternative namesBombe
CourseDessert
Place of originFrance
Main ingredientsIce cream

By extension, the term has been used to refer to any ice cream confection shaped through molding, not necessarily hemispherical.[3] It has also been used to include dishes made with other frozen desserts, such as sherbet, sorbet, or mousse.[4]

Background

Among Agnes Blackwell Herrick's papers was a copy of the Paris Embassy's Dinner Party Record from 1921 to 1922. There were 16 different bombes in the collection of recipes, many with geographic names like Alhambra, Muscovite and Cleopatre.[5]

It was part of the menu for the wedding of Queen Elizabeth and Prince Philip, served with "Filet de Sole Mountbatten" and partridge.[6] It was served at a White House state dinner hosted by Jacqueline Kennedy Onassis and President Kennedy for the Sudanese president Ibrahim Abboud, and by Queen Elizabeth for Laura and President Bush.[7][8]

Preparation

The bombe mold is lined with ice cream and filled with a mixture that is called "Pâté à bombe" so the ice cream forms the outer shell of the dessert.[9] The filling can be flavored with a fruit-based coulis like raspberry.[10]

Types

Baked Alaska is a bombe which is baked, frozen and flambéed.[11] A recipe for "chocolate & meringue bombe" is given in Mary Berry's Complete Cook Book.[12] The Italian dessert spumoni is shaped as a bombe with a semifreddo or parfait filling and custard ice cream forming the outside layer. The "watermelon bombe" is three layered with green-tinted ice cream on the outside, with a thin layer of white ice cream and a red inside layer with chocolate chips.[11]

Nesselrode Pudding is a thick custard cream with sweet puree of chestnut, raisins, candied fruit, currants, cherry liquor and whipped cream molded and served chilled as a bombe with maraschino custard sauce. In Victorian cuisine Creme a la Moscovite was a partially frozen ice set with isinglass (or gelatin), similar to bavarois.[11]

Wine

Bombe glacée can be served with a Rosé wine like those produced in the Savoie region of France such as the Bugey rosé.[13]

References
  1. Auguste Escoffier, (1907), Le Guide culinaire.
  2. "Albemarle Hotel" restaurant, New York, menu dated February 2, 1882: "Pastry and Dessert ... Bombe Napolitaine 30."
  3. Phyllis Hanes, "Molding mounds of ice cream. Ornamental bombes in the shape of lions, flowers, and towers recall the Victorian era. Lavish decorations graced everything from d'ecor to desserts.", The Christian Science Monitor, August 28, 1985; accessed 2017.05.04.
  4. Heather Sage, "12 Ice Cream Bombe Recipes That Are Seriously the Bomb", Brit+Co, Sep. 30, 2014; accessed 2017.05.04.
  5. Herrick, Agnes Blackwell. Paris Embassy Diary 1921-1922.
  6. Smith, Sally Bedell. Elizabeth the Queen: The Life of a Modern Monarch.
  7. "A Big Slice of Americana: Uncle Sam's Cleaning Out Your Fridge".
  8. "The Windsors have achieved a state of perfect ordinariness".
  9. Rinsky, Glenn. The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional.
  10. "Bombe glacée à la framboise pour 10 personnes".
  11. The Oxford Companion to Sugar and Sweets
  12. Mary Berry's Complete Cook Book. Dorling Kindesley. 1995. ISBN 0-7513-0205-8.
  13. "Recette bombe glacée tricolore".
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