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A traditional French dessert, referred as bombe glacee or bombe, made with ice cream or sherbet and a mixture of custard and fruit. A bombe mold is used that forms a football-shaped layered dessert after it is frozen. The dessert is created by spreading a thin layer of ice cream, 1/2 inch or so, around the inside of a mold that has the football shaped lid fitting into a round-sided flat-bottomed pan. The ice cream is then placed in a freezer. After being frozen, the mold is then filled with fruit and custard to be refrozen. When served, it is removed from the mold and sliced, providing an attractive layered appearance. A syrup or liqueur is often spread over each serving to complement the dessert.
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