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Bombe glacée facts for kids

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Bombe glacée
Bombe glacée 2014-07-29.png
Alternative names Bombe
Course Dessert
Place of origin France
Main ingredients Ice cream

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. 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, or mousse.

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.

It was part of the menu for the wedding of Queen Elizabeth and Prince Philip, served with "Filet de Sole Mountbatten" and partridge. 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.

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. The filling can be flavored with a fruit-based coulis like raspberry.

Types

Baked Alaska is a bombe which is baked, frozen and flambéed. A recipe for "chocolate & meringue bombe" is given in Mary Berry's Complete Cook Book. 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.

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.

Wine

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

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