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Holiday Ice Cream Bombe Recipe

Holiday Ice Cream Bombe Recipe
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★★★★★

5 from 12 reviews

This Holiday Ice Cream Bombe is a stunning festive dessert featuring layers of pistachio ice cream and raspberry sorbet encased in a sponge cake shell, topped with a toasted meringue and adorned with crushed pistachios and delicate dried rose petals. Perfect for impressing guests during holiday celebrations, it combines creamy, fruity, and nutty flavors with a dramatic, golden-brown meringue finish.

Ingredients

Scale

For the Shell & Base

  • 1 loaf sponge cake or ladyfingers, sliced

For the Fillings

  • 2 cups pistachio ice cream (store-bought or homemade)
  • 2 cups raspberry sorbet
  • 1 tsp rosewater

For the Meringue

  • 3 egg whites
  • ¾ cup sugar
  • Pinch of cream of tartar

For Garnish

  • Crushed pistachios
  • Dried rose petals

Instructions

  1. Prepare the mold: Line a round bowl with plastic wrap. Press sponge slices or ladyfingers along the sides and base of the bowl to create the shell and base for the bombe to hold its shape.
  2. First filling: Spread softened pistachio ice cream evenly into the lined bowl, ensuring the layer is smooth and compact. Freeze this layer until firm, typically for 1-2 hours, to ensure it holds shape when adding the next layer.
  3. Second filling: In a blender, combine raspberry sorbet and rosewater until smooth. Pour this mixture over the frozen pistachio layer, smoothing the top with a spatula. Freeze the bombe again until solid, about 2-3 hours or overnight for best results.
  4. Invert: Once fully frozen, place a serving plate over the bowl and carefully flip the bombe. Peel away the plastic wrap to reveal a smooth, dome-shaped ice cream cake with layers visible through the sponge shell.
  5. Meringue: In a clean bowl, whip the egg whites with a pinch of cream of tartar until soft peaks form. Gradually add the sugar while continuing to whisk until glossy, stiff peaks develop. Spread the meringue evenly over the bombe to fully cover it.
  6. The showstopper: Dim the lights for a dramatic effect and use a kitchen torch to toast the meringue. Move the torch steadily over the surface until golden-brown peaks form. Finally, garnish with crushed pistachios and dried rose petals for a festive and elegant presentation. Serve immediately to enjoy the contrast between the toasted meringue and cold ice cream.

Notes

  • Ensure the ice creams are softened slightly before spreading to avoid breaking the sponge shell.
  • The bombe can be frozen overnight after assembly for a firmer texture.
  • If you don’t have a kitchen torch, you can place the bombe under a broiler for a minute, watching carefully to avoid burning.
  • Use fresh, high-quality ice creams and sorbets for the best flavor.
  • Allow the bombe to sit for a few minutes after torching to soften slightly before serving.

Nutrition

Keywords: Holiday dessert, Ice cream bombe, pistachio ice cream, raspberry sorbet, meringue dessert, festive dessert, frozen cake, toasted meringue

Find it online: https://maicook.com/holiday-ice-cream-bombe-recipe/