Bombe Succês

Ingredients

Equipment Needed

• •1.5 litre metal bombe mould or stainless-steel bowl
• •Electric hand mixer or balloon whisk
• •Small offset spatula
• •Flexible rubber spatula
• •Freezer-safe covering or mould lid

Instructions

1. 1

   Chill the equipment

   Clear a level shelf in the freezer. Chill the bombe mould, mixing bowl, and whisk for 20 minutes. Reserve 2 tablespoons of the heavy cream in the cold for a possible rescue, then keep everything else chilled. Dice the candied apricots, blot away any clinging syrup, and refrigerate them; wet fruit loosens Chantilly and makes icy pockets.

   A 1.5 litre metal bombe mould is ideal, but a stainless-steel bowl of the same capacity works honestly. Metal freezes the shell faster and releases more cleanly than glass.
2. 2

   Clothe the mould

   Set aside about 1 cup of the apricot ice in the freezer for sealing the bombe. Let the remainder stand just until a spatula passes through it without encountering a hard block, about 5 to 10 minutes; it must be spreadable, never liquid at the edges. The source reaches back to Another Method of Preparing Aspics de Filets de Soles (No. 916) for the mould-clothing principle. That savory preparation rocks melted jelly over broken ice. Here, spread a 5 mm layer of apricot ice over the bottom and sides of the cold mould, rotate it as you work, and freeze for 15 minutes. No fish jelly enters this dessert.

3. 3

   Strengthen the shell

   Apply a second layer of apricot ice, concentrating on thin patches and building the shell to about 1 cm throughout. Keep the interior hollow and the rim clean. Freeze for another 20 to 30 minutes, until the shell is hard enough that a fingertip pressed against it leaves no mark. If part of the shell slides, the sorbet became too warm. Ça se rattrape: freeze the mould for 10 minutes, press the displaced ice back into place, and freeze again before continuing.

4. 4

   Whip the Chantilly

   Whisk the remaining heavy cream with the confectioners' sugar until it forms soft peaks whose tips bow over. Add the Kirsch in a thin stream while whisking slowly, then stop as soon as the cream holds gentle folds. Overwhipped cream freezes waxy and rejects the fruit. If it begins to look grainy but has not separated, ça se rattrape: fold in the reserved cold cream one teaspoon at a time until the Chantilly becomes smooth and supple again.

   Alcohol weakens whipped cream slightly, which is useful here. Add it only after the cream has gained body, or the Chantilly will take longer to rise.
5. 5

   Fold in apricots

   Scatter one third of the candied apricot dice over the Chantilly and fold twice with a broad spatula. Repeat with the remaining fruit in two additions, turning the bowl as you work. Stop when the dice are evenly suspended. Vigorous mixing knocks out the air that keeps the frozen center tender.

6. 6

   Fill and seal

   Spoon the Kirsch Chantilly into the frozen apricot shell, pressing it gently into the curve so no large air pockets remain. Fill to about 1 cm below the rim and level the surface. Freeze for 30 minutes, until the filling is firm enough to support the seal. Soften the reserved apricot ice just enough to spread, cover the filling completely, and smooth it flush with the rim. Cover closely with parchment and then the mould lid or foil.

7. 7

   Freeze until firm

   Freeze the bombe on a level shelf for at least 6 hours, preferably overnight. The center must become firm enough to slice while the fat and air in the Chantilly preserve its tenderness. Do not hurry this stage with repeated temperature changes; steady cold gives the cleanest shell and the smallest ice crystals.

8. 8

   Unmould and serve

   Chill the serving platter. Remove the covering and dip only the outside of the mould into lukewarm water for 5 seconds, then dry it immediately. Invert onto the platter and lift the mould straight upward. If it clings, wrap the mould briefly in a warm, damp towel and try again; a long soak melts the apricot shell. Return a softening bombe to the freezer for 15 minutes. Cut generous wedges with a knife dipped in warm water and wiped dry between slices. À table!

Chef Tips

• •Choose a smooth apricot sorbet with a bright, tart finish and no fruit chunks. The shell must spread evenly, and cold mutes sweetness, so a timid sorbet becomes nearly flavorless around the cream.
• •Candied apricots means glacé fruit, soft and translucent with syrup, not ordinary dried apricots. Dice them small enough to meet the knife cleanly when the bombe is sliced.
• •Real heavy cream is the structure of the center. Lower-fat cream won't hold enough air, while a non-dairy substitute freezes with a different, less supple texture. We don't apologize for cream.
• •Kirsch should perfume the filling without turning it harsh. Measure it, add it after the cream reaches soft peaks, and keep the bottle for a small glass beside the finished dessert if the table wishes.
• •Let the bombe stand for 5 minutes after unmoulding before cutting. Longer than 10 minutes in a warm room risks softening the shell before the center yields.

Advance Preparation

• •Assemble and freeze the bombe the day before serving. Once fully firm, wrap the covered mould closely so the apricot ice does not collect freezer odors.
• •The finished bombe can remain frozen for up to 3 days. Unmould it onto a chilled platter up to 30 minutes before serving and return the whole platter to the freezer.
• •The candied apricots can be diced and blotted a day ahead. Keep them tightly covered in the refrigerator so their cut surfaces do not dry out.

Frequently Asked Questions

Nutrition Information

1 serving (about 165g)