Vanilla and Raspberry Bombe Recipe

Photo: Uncut Recipes

---

Ready for a showstopper dessert that'll have everyone clamoring for seconds? Imagine the creamy richness of vanilla meeting the tangy burst of raspberry in a stunning centerpiece. Often, the best things in life are a fusion of opposites: night and day, yin and yang, and in this case, cool vanilla and zesty raspberry.

Our Vanilla and Raspberry Bombe is not just a dessert—it's an experience. It carries with it a legacy of culinary artistry, hailing from grand banquet halls where such intricate delights were the crown jewels of elaborate feasts. While this dessert may have once graced the tables of nobility, now it's available for you to recreate, right in your kitchen.

A dance of textures and flavors awaits. Dive into the cold embrace of vanilla, only to be whisked away by a riveting raspberry concoction. With every bite, there's a new surprise, a new layer to unravel.

Let's embark on this culinary adventure and craft a masterpiece that'll be the talk of your table. Because sometimes, the most unforgettable moments start with a spoonful of dessert.

JUMP TO:

INGREDIENTS:

Depth of Flavor: When selecting vanilla ice cream, particularly for a dessert like the bombe where its flavor is paramount, choose a brand that lists 'vanilla bean' or 'natural vanilla extract' as a main ingredient. Avoid brands that rely on 'vanilla flavoring' as they often use synthetic flavorings that lack depth. If feeling adventurous, consider making your own Vanilla Ice Cream for a personalized touch.

Heavy Cream: Fat Content Matters. For desserts, especially in bombes, a higher fat content in heavy cream ensures a luscious mouthfeel and helps in achieving the desired consistency. Aim for creams with around 36% fat. If you don't have heavy cream on hand, you can create a makeshift version by combining three parts whole milk with one part melted butter.

Raspberry Puree: Intensity and Acidity. Opt for raspberries that are deep in color, which typically indicates ripeness and flavor intensity. The puree's acidity should balance the sweetness of the other ingredients. If making your own puree, consider straining it to remove seeds for a smoother texture.

MAIN STEPS:

Mould Choice: Selecting the right mould can determine the success of your bombe. A flexible silicone mould can be particularly beneficial for this dessert, as it allows easier removal of the frozen bombe without the risk of it breaking.

Carving the Ice Cream: When carving out the channel in the ice cream, ensure consistency in width and depth to allow the raspberry mixture to set evenly. An uneven channel can result in parts of the bombe having more raspberry mixture than others, leading to a lopsided flavor experience.

Yolk and Sugar Blend: Ribbon Consistency. Achieving the "ribbon" stage in the yolk-sugar blend is critical. This stage ensures that the mixture has reached optimal thickness and smoothness. Mixing inadequately could lead to a grainy texture in the final product.

Double Boiler Technique: Avoid Direct Heat. Using the simmering water pot to indirectly heat the raspberry blend helps in preventing the yolks from scrambling. The key is to ensure the bottom of the bowl doesn't touch the water. Overcooking or direct heat can curdle the yolks, altering the bombe's texture.

Raspberry Mixture Cooling: Importance of Immediate Cooling. The prompt cooling of the raspberry mixture using an ice bath is to prevent overcooking and ensure the mixture integrates seamlessly with the whipped cream. Delayed cooling might cause the mixture to continue cooking from the residual heat, leading to undesired consistency.

Whipped Cream Integration: Gentle Folding. When incorporating whipped cream into the raspberry mixture, use a gentle folding method to maintain the airiness of the whipped cream. Vigorous mixing can deflate the cream, which affects the final texture of the raspberry layer.

SERVED WITH:

Starter: Gazpacho (Spain): A cold soup made of raw blended vegetables, primarily tomatoes, bell peppers, cucumbers, onions, and garlic. It offers a fresh and tangy start to the meal, which contrasts nicely with the creamy dessert to follow.

Main Course: Lemon Herb Grilled Salmon (International): A light and flavorful grilled salmon dish marinated in lemon and assorted herbs. Its delicate flavors would complement the richness of the bombe.

Side Dish: Insalata Caprese (Italy): A simple salad made with slices of fresh mozzarella, tomatoes, and basil, seasoned with salt, olive oil, and optionally, balsamic glaze. Its freshness would balance out the creamy intensity of the dessert.

Main Course: Chicken Paillard with Arugula and Watermelon Salad (International): Thinly pounded chicken breasts grilled and served with a refreshing salad of arugula and watermelon. The lightness and combination of warm and cold elements can create an intriguing contrast to the bombe.

Dessert: Lemon Sorbet (International): This icy-cold, tangy dessert can serve as a palate cleanser after the main meal, prepping the taste buds for the bombe's creamy richness.

Cake: Angel Food Cake (USA): A light, airy cake made with egg whites and without butter, providing a spongey texture and mild sweetness, making it a suitable pairing with the richer Vanilla and Raspberry Bombe.

Drink: Prosecco with Raspberry Drizzle (Italy): A glass of crisp, bubbly Prosecco with a hint of raspberry syrup or puree. The effervescence of the Prosecco combined with the raspberry's tangy flavor would harmonize with the dessert beautifully.

ALTERNATIVES:

Dessert: Raspberry Panna Cotta (Italy): A silky, creamy dessert set with gelatin and flavored with vanilla bean and raspberries. It's often topped with raspberry coulis and fresh berries.

Dessert: Raspberry Vanilla Eclairs (France): Delicate choux pastry filled with a creamy vanilla and raspberry pastry cream, often topped with a glossy raspberry glaze.

Drink: Raspberry Vanilla Smoothie (International): A refreshing drink blending raspberries, vanilla yogurt, and a touch of honey or maple syrup, perfect for a summer's day.

Dessert: Raspberry Tiramisu (Italy): A fruity twist on the classic Italian dessert, this version layers delicate ladyfingers soaked in raspberry liqueur or syrup, alternating with a rich mascarpone cream infused with fresh raspberries. A refreshing alternative to the traditional coffee-flavored tiramisu, this raspberry rendition is perfect for summer gatherings or any occasion that calls for a touch of elegance.

Cake: Vanilla Genoise with Raspberry Syrup (France): A light sponge cake soaked with a raspberry-infused syrup, often layered with whipped cream or buttercream.

Dessert: Raspberry Ripple Ice Cream (UK): Creamy vanilla ice cream with swirls of tangy raspberry syrup or compote. The contrasting flavors and textures make it a favorite summertime treat.

Dessert: Vanilla and Raspberry Crème Brûlée (France): A rich vanilla custard base speckled with raspberries, then topped with a layer of hardened caramelized sugar, offering a delightful crunch with every spoonful.

HISTORY:

The bombe glacée, often shortened to just "bombe," is a decadent frozen dessert with roots in European culinary history. The Vanilla and Raspberry Bombe showcases an enticing mix of creamy vanilla ice cream juxtaposed with the tangy sweetness of raspberry, encased typically in a shell or layered formation. This treat is a visual delight, shaped like a dome, reminiscent of the explosives from which its name derives.

The bombe can trace its beginnings back to France in the 19th century, an era of culinary innovation and opulence. During this period, French patisseries and royal kitchens were in a race to outdo each other, leading to the invention of many desserts that are cherished to this day. The objective was to create something that was as pleasing to the eye as it was to the palate.

The original creators remain a topic of debate. Still, the bombe quickly became a sensation, especially among the European elite. The Raspberry and Vanilla variation, with its striking contrast in flavors and colors, became one of the more popular versions of this dessert.

Bombe desserts became a symbol of grandeur, especially during elaborate banquets, gatherings, and celebrations. Their intricate construction and layers of flavors were indicative of the skill of the chef, often serving as a centerpiece of the dessert table.

The choice of vanilla and raspberry, in particular, carries significance. Vanilla, with its delicate flavor profile and often associated with purity and simplicity, contrasts beautifully with the vibrant, almost rebellious tang of raspberry. This duality, sweet and tart, simple yet complex, captures the essence of culinary artistry.

Photo: Uncut Recipes

The Vanilla and Raspberry Bombe retained its popularity throughout the years. Though its prominence might have ebbed and flowed, it remained a favorite for those in the know. By the 20th century, it had made its way to renowned restaurants and hotels across Europe and the Americas, often featured as a special dessert on menus.

The art of making a bombe requires patience and precision, making it a cherished recipe handed down through generations of chefs. Modern interpretations might play with additional elements, textures, or presentation methods, but the core essence of the Vanilla and Raspberry Bombe remains consistent.

TIPS:

Vanilla Bean Infusion: Instead of generic vanilla ice cream, make a homemade version with real vanilla pods. Split the pod, scrape the seeds, and infuse them in the custard mixture. This will intensify the vanilla flavor and add tiny black specks for a gourmet look.

Pâte à Bombe Technique: For the raspberry mixture, consider using the 'Pâte à Bombe' method. Whip egg yolks until thickened, and then slowly drizzle in a hot sugar syrup (cooked to 118°C/244°F). This results in a lighter, more stable mixture that's ideal for frozen desserts.

Italian Meringue Addition: For a lighter texture in the raspberry mixture, fold in Italian meringue (whipped egg whites with hot sugar syrup). This introduces airiness and cuts down on the richness.

Chocolate Work: Consider adding some delicate chocolate work for garnish. Temper dark chocolate and create intricate lace patterns or twirls. Once set, these can be used to adorn the bombe.

Ingredients:

Conversions and Servings: Cups (1 BOMBE / 8 People) Cups (2 BOMBES / 16 People) Cups (3 BOMBES / 24 People) Cups (4 BOMBES / 32 People) Cups (5 BOMBES / 40 People) Cups (6 BOMBES / 48 People) Cups (8 BOMBES / 64 People) Imperial (1 BOMBE / 8 People) Imperial (2 BOMBES / 16 People) Imperial (3 BOMBES / 24 People) Imperial (4 BOMBES / 32 People) Imperial (5 BOMBES / 40 People) Imperial (6 BOMBES / 48 People) Imperial (8 BOMBES / 64 People) Metric (1 BOMBE / 8 People) Metric (2 BOMBES / 16 People) Metric (3 BOMBES / 24 People) Metric (4 BOMBES / 32 People) Metric (5 BOMBES / 40 People) Metric (6 BOMBES / 48 People) Metric (8 BOMBES / 64 People)

Directions:

Setting Up Your Mould:

01 - Choose a bowl or a loaf pan or another standard-sized cake mould. Line its inside with plastic cooking wrap (sometimes known as clingfilm) to make sure your dessert doesn't stick to the mould later on.


Forming the Ice Cream Layer:

02 - Spoon Ice Cream into the mould so it fills up to about three-quarters of the way. Once done, place the mould in the freezer so the Ice Cream can set and become hard.

03 - After freezing, use a sharp knife or an ice cream scoop to carve out a channel down the center of the ice cream. Don't toss the carved-out ice cream; instead, keep it in a separate container. Put both the mould and the container with the scooped-out ice cream back into the freezer.

Photo: Uncut Recipes

Preparing the Raspberry Mixture:

04 - In a large pot, pour in 2 inches of Water. Heat it on the stove until it starts to simmer with small bubbles.

05 - Meanwhile, as the water's warming up, blend the Yolks and Sugar using electric beaters. Keep mixing until the combination thickens and looks smooth, like ribbons.

06 - To this mixture, add your Raspberry Puree and Liqueur. Mix them in well.

07 - Carefully place the bowl containing your raspberry blend over the pot of simmering water. Keep mixing with the beaters. You're aiming for a really thick mixture that will remind you of firmly whipped cream. This might take about 10 minutes or so.

08 - Once you achieve the desired consistency, remove your bowl from above the pot. To cool it down, set it over a larger bowl packed with Ice Cubes. Continue mixing until the mixture is cool to the touch.


Assembling Your Dessert:

09 - In another bowl, whisk the Heavy Cream until it forms soft, fluffy peaks. Now, gently mix this whipped cream into your raspberry mixture.

10 - Take out the ice cream-filled mould from the freezer. Pour your raspberry and cream mixture into the channel you made in the Ice Cream.

Photo: Uncut Recipes

11 - Seal the top of the mould with a lid or some clingfilm, and freeze everything for at least 3 hours. You want to make sure it's solidly set.

12 - Lastly, remember the ice cream you set aside? It's time to use it. Soften it slightly, then spread it over the raspberry layer in the mould until it's level with the top. Back into the freezer it goes until everything's frozen solid.

Photo: Uncut Recipes

Notes:

Mould Shape: A bowl works best because it gives the bombe its traditional round bombe shape, but if you prefer a more elongated shape, you can use a loaf pan as a mould.

Plastic Cooking Wrap: Ensure the wrap is pressed smoothly into the mould to prevent any wrinkles in the finished bombe.

Ice Cream Softness: Allow the vanilla ice cream to soften slightly before spooning it into the mould. This will make it easier to spread and create an even layer.

Channel Creation: Carving out a channel ensures the raspberry mixture sits beautifully in the middle. Make sure to carve out an even channel to ensure a consistent raspberry layer.

Raspberry-Flavored Liqueur Alternatives: If you don't have raspberry-flavored liqueur on hand, you can use Chambord or even a splash of raspberry extract with a bit of vodka.

Long-Term Storage: Once the bombe is solidly frozen, you can wrap it in another layer of cling film or place it in an airtight container to prevent freezer burn. The bombe can be stored in the freezer for up to a month.

Serving: To serve, remove from the freezer 5 minutes prior. This makes slicing easier. Dip a sharp knife in warm water to help slice through the bombe smoothly.

---

---

Written by: Uncut Recipes

Disclaimer

---

---