Bombe

Bombe

By
From
Encyclopedia of Food and Cookery

A frozen dessert set in a mould. The name comes from the spherical moulds traditionally used to shape the dessert. In the absence of a special mould, a bombe can be made in a pudding basin or soufflé dish. It usually consists of an outer layer of ice cream or sherbet and a softer, inner layer of custard, mousse, fruit purée or cream. However, layers of ice cream in different colours and flavours can be used to make a simple, attractive bombe. Using the following recipe as a starting point, it is easy to experiment with variations.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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