A ''bombe glacée'', or simply a bombe, is a French

ice cream Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as Chocolate, cocoa or vanilla, or with fruit, such as strawberries or peaches. Food ...

dessert Dessert is a course (food), course that concludes a meal; the course consists of sweet foods, such as cake, biscuit, ice cream, and possibly a beverage, such as dessert wine or liqueur. Some cultures sweeten foods that are more commonly umami, ...

frozen in a spherical mould so as to resemble a

cannonball A round shot (also called solid shot or simply ball) is a solid spherical projectile without explosive charge, launched from a gun. Its diameter is slightly less than the bore of the barrel from which it is shot. A round shot fired from a lar ...

, hence the name ''ice cream bomb''. Escoffier gives over sixty recipes for ''bombes'' in ''

Le Guide culinaire ''Le Guide Culinaire'' () is Georges Auguste Escoffier's 1903 French restaurant cuisine cookbook, his first. It is regarded as a classic and still in print. Escoffier developed the recipes while working at the Savoy, Ritz and Carlton hotels fro ...

''.

Auguste Escoffier Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur, and culinary writer who popularised and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-A ...

, (1907), ''Le Guide culinaire''. The dessert appeared on restaurant menus as early as 1882. By extension, the term has been used to refer to any ice cream confection shaped through molding, not necessarily hemispherical. It has also been used to include dishes made with other frozen desserts, such as sherbet,

sorbet Sorbet (, ) is a frozen dessert made using ice combined with fruit juice, fruit purée, or other ingredients, such as wine, liqueur, or honey. Sorbet does not contain dairy products. Sherbet is similar to sorbet, but contains dairy. Etymolog ...

, or

mousse A mousse (, ; ) is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savory. as early ...

Background

This dessert originated in

France France, officially the French Republic, is a country located primarily in Western Europe. Overseas France, Its overseas regions and territories include French Guiana in South America, Saint Pierre and Miquelon in the Atlantic Ocean#North Atlan ...

during the 18th century. 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. It was part of the menu for the

wedding A wedding is a ceremony in which two people are united in marriage. Wedding traditions and customs vary greatly between cultures, ethnicity, ethnicities, Race (human categorization), races, religions, Religious denomination, denominations, Cou ...

of Queen Elizabeth and

Prince Philip Prince Philip, Duke of Edinburgh (born Prince Philip of Greece and Denmark, later Philip Mountbatten; 10 June 19219 April 2021), was the husband of Queen Elizabeth II. As such, he was the consort of the British monarch from h ...

. It was served at a White House state dinner hosted by

Jacqueline Kennedy Onassis Jacqueline Lee Kennedy Onassis ( ; July 28, 1929 – May 19, 1994) was an American writer, book editor, and socialite who served as the first lady of the United States from 1961 to 1963, as the wife of President John F. Kennedy. A popular f ...

and President Kennedy for the Sudanese president Ibrahim Abboud, and by Queen Elizabeth for Laura and President Bush.

Preparation

The bombe mold is lined with ice cream and filled with a mixture that called '' pâte à bombe'' so the ice cream forms the outer shell of the dessert. The filling can be flavored with a fruit-based coulis like

raspberry The raspberry is the edible fruit of several plant species in the genus ''Rubus'' of the Rosaceae, rose family, most of which are in the subgenus ''Rubus#Modern classification, Idaeobatus''. The name also applies to these plants themselves. Ras ...

Types

* Baked Alaska is a bombe which is baked, frozen and

flambé Flambé (, , ; also spelled flambe) is a cooking procedure in which Ethanol, alcohol is added to a hot pan to create a burst of flames. The word means "flamed" in French language, French. Flambéing is often associated with the tableside presen ...

ed. * The Italian dessert

spumoni Spumoni (: spumone) is a molded gelato made with layers of different colors and flavors containing candied fruits and Nut (fruit), nuts, with the main three flavors being pistachio, cherry, and chocolate (or sometimes vanilla). Its origins da ...

is shaped as a bombe with a semifreddo or

parfait Parfait ( , , ; meaning "perfect") is either of two types of dessert. In France, where the dish originated, parfait is made by boiling cream, egg, sugar and syrup to create a custard-like or meringue-like puree which is then frozen. The Amer ...

filling and

custard Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with Eggs as food, egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in con ...

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. * Nesselrode pudding is a thick

cream that is molded and served as a bombe with maraschino custard sauce. The custard is made with sweetened

chestnut The chestnuts are the deciduous trees and shrubs in the genus ''Castanea'', in the beech family Fagaceae. The name also refers to the edible nuts they produce. They are native to temperate regions of the Northern Hemisphere. Description ...

puree, dried fruits, cherry liquor and whipped cream. * In Victorian cuisine ''Creme à la Moscovite'' was a partially frozen ice set with

isinglass Isinglass ( ) is a form of collagen obtained from the dried swim bladders of fish. The English word origin is from the obsolete Dutch ''huizenblaas'' – ''huizen'' is a kind of sturgeon, and ''blaas'' is a bladder, or German ''Hausenblase'', ...

(or gelatin), similar to bavarois.

References

{{DEFAULTSORT:Bombe Glacee British desserts French desserts Frozen desserts Ice cream

Background

Preparation

Types

See also

References