Bombe Vénitienne

Ingredients

Equipment Needed

• •1.5-litre metal bombe mould or deep round stainless-steel bowl
• •Electric hand mixer or stand mixer
• •Small heavy saucepan
• •Sugar thermometer
• •Small offset spatula
• •Long slicing knife

Instructions

1. 1

   Chill and divide

   Put a 1.5-litre metal bombe mould or deep round bowl in the freezer for 20 minutes. Mark two opposite points on the outside rim with small pieces of tape so you can divide the interior into equal vertical halves. The book directs the cook to the clothing-the-mould method in Another Method of Preparing Aspics de Filets de Soles (No. 916): here, that means pressing an even frozen lining against a thoroughly chilled mould. Only the action carries over, naturally, not the fish preparation. C'est la même grammaire.

2. 2

   Clothe with vanilla

   Soften only the vanilla ice cream until a spoon passes through it with some resistance, about 8 to 12 minutes at room temperature. Leave the strawberry ice cream frozen. Nest the chilled mould at an angle in a folded towel, then press vanilla ice cream over one complete vertical half, working from one tape mark to the other and from the rim down to the base. Make the shell about 1.25 cm thick and leave the centre hollow. If the ice cream slides instead of clinging, both mould and ice cream have become too warm; return them to the freezer for 10 minutes, then press the lining back into place. Freeze for at least 45 minutes, until hard under firm pressure.

3. 3

   Add strawberry half

   Soften the strawberry ice cream to the same spreadable consistency. Press it over the empty half of the mould at the same thickness, meeting the frozen vanilla precisely along both seams without dragging one colour through the other. Smooth the rim and check that no bare metal remains. If the boundary smears, scrape the blurred section straight with a chilled spoon while the strawberry is still pliable, repack each colour, and freeze again. Ça se rattrape. Freeze the completed shell for 1 hour.

4. 4

   Whip the cream

   Whip the cold cream to soft peaks that bend at their tips. Stop before it becomes stiff or grainy, since firm cream will leave white flecks rather than folding smoothly into the pâte à bombe. Transfer it to the refrigerator. Whipping the cream first lets one cook use the same beaters for the yolks without stopping midway to wash equipment.

5. 5

   Cook the pâte à bombe

   Put the yolks in a deep mixing bowl and begin beating them at medium speed. Heat the sugar and water in a small saucepan, stirring only until the sugar dissolves, then boil without stirring to 118°C. If crystals gather at the edge, cover the pan for 30 seconds so condensation washes them down; if the syrup turns sandy, add 1 tablespoon of water, dissolve it completely over gentle heat, and begin the boil again. With the mixer running, pour the hot syrup into the yolks in a thin thread down the inside of the bowl, never directly onto the beaters. Continue beating until the mixture is very pale, holds a thick ribbon, and the bowl no longer feels warm, about 6 to 8 minutes.

6. 6

   Flavour and fold

   Beat the Maraschino and Kirsch into the cooled pâte à bombe just until evenly dispersed. Fold in one-third of the whipped cream to lighten it, then fold in the remainder with broad turns from the bottom of the bowl until no white streaks remain. Keep the air you worked for. If the filling becomes loose because the pâte was still warm, set the bowl over ice for 5 to 10 minutes and fold gently once or twice as it thickens; don't try to rescue it by beating, which knocks out the volume.

7. 7

   Fill and freeze

   Take the frozen shell from the freezer and spoon the Maraschino and Kirsch pâte à bombe into the hollow centre. Press the first spoonful carefully against the shell to prevent air pockets, then add the rest without disturbing the two-colour lining. Tap the mould twice against a folded towel, smooth the filling level with the rim, and cover it closely. Freeze in the coldest part of the freezer for at least 8 hours, preferably overnight.

8. 8

   Unmould and slice

   Chill the serving platter. Dip the outside of the mould in warm water for 5 seconds, dry it, cover it with the platter, and invert decisively. If the bombe refuses to release, wrap the mould in a warm damp towel for another 3 seconds and try again. If the surface begins to soften before release, return everything to the freezer for 15 minutes. Let the unmoulded bombe stand for 5 minutes, then cut it with a long knife dipped in hot water and wiped dry between slices. The vanilla and strawberry should meet in a clean line around the liqueur-scented centre. À table!

Chef Tips

• •Choose dense, full-cream ice creams with smooth textures. Strawberry pieces tear the shell as you spread it, while airy or low-fat ice cream refreezes coarse and icy.
• •Measure the Maraschino and Kirsch. Their fragrance should be unmistakable, but extra alcohol lowers the freezing point and can leave the centre too soft to hold a slice.
• •A stainless-steel mixing bowl makes an excellent home bombe mould because it chills quickly and releases cleanly. Avoid thin glass, which responds slowly to warming and can be damaged by abrupt temperature changes.
• •For children or guests avoiding alcohol, this particular bombe needs another plan rather than a silent substitution. Maraschino and Kirsch are the character of the filling, not an optional flourish.
• •Use pasteurized yolks when serving anyone especially vulnerable to foodborne illness. The hot syrup cooks the yolk foam substantially, but a home mixing method is not a measured pasteurization process.

Advance Preparation

• •Assemble and freeze the bombe up to 3 days before serving. Keep the filled mould closely covered so the ice cream does not collect freezer aromas.
• •The two-colour shell can be completed in the morning and left frozen until the pâte à bombe is ready. Once the filling is folded, use it at once before it loses volume.
• •Unmould the bombe up to 30 minutes before dessert and return it to the freezer on its serving platter. Move it to the refrigerator for 5 minutes before slicing.

Frequently Asked Questions

Nutrition Information

1 serving (about 181g)