📝 About This Recipe
A crown jewel of classic French pâtisserie, the Bombe Glacée is a sophisticated frozen dome featuring layers of silky ice cream and a rich, aerated parfait center known as 'pâte à bombe.' Originally popularized in the late 19th century, this dessert offers a spectacular contrast of colors and textures that melt luxuriously on the tongue. This version pairs the tart brightness of raspberry sorbet with the nutty elegance of pistachio and a decadent chocolate coating.
🥗 Ingredients
The Outer Shell
- 1.5 pints Raspberry Sorbet (high-quality, slightly softened)
- 1 pint Pistachio Ice Cream (premium quality)
The Pâte à Bombe Center
- 4 pieces Large Egg Yolks (at room temperature)
- 1/2 cup Granulated Sugar
- 3 tablespoons Water
- 1 cup Heavy Cream (chilled, whipped to soft peaks)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1 pinch Salt (fine sea salt)
Chocolate Ganache Glaze & Garnish
- 6 ounces Dark Chocolate (60% cacao, finely chopped)
- 1/2 cup Heavy Cream
- 1/4 cup Shelled Pistachios (roasted and crushed)
- 1/2 cup Fresh Raspberries (for garnish)
👨🍳 Instructions
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1
Place a 1.5-quart spherical bombe mold (or a deep stainless steel bowl) in the freezer for at least 30 minutes to chill thoroughly.
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2
Remove the raspberry sorbet from the freezer and let it sit at room temperature for 5-10 minutes until it is pliable but not melting.
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3
Using a chilled offset spatula, spread the raspberry sorbet in an even layer (about 3/4 inch thick) against the inside walls of the chilled mold, leaving a hollow center. Return to the freezer for 1 hour until firm.
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4
Repeat the layering process with the pistachio ice cream, spreading a thinner layer over the frozen raspberry sorbet. Return the mold to the freezer for another 45 minutes.
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5
Prepare the Pâte à Bombe: Place the egg yolks in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thick.
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6
In a small saucepan, combine the sugar and water. Bring to a boil over medium heat until it reaches the 'soft ball' stage (238°F or 114°C on a candy thermometer).
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7
With the mixer running on low, very slowly drizzle the hot sugar syrup down the side of the bowl into the egg yolks. Increase speed to medium-high and whisk until the bowl feels cool to the touch and the mixture is voluminous.
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8
Gently fold the vanilla bean paste, salt, and the whipped heavy cream into the egg yolk mixture until no streaks remain.
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9
Pour this airy mixture into the center of the ice-cream-lined mold, filling it to the top. Smooth the surface with a spatula, cover tightly with plastic wrap, and freeze for at least 6 hours, preferably overnight.
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10
To unmold, briefly dip the bottom of the mold into a bowl of warm water for 5-10 seconds. Invert the bombe onto a chilled serving plate and return to the freezer while you prepare the glaze.
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11
Make the Ganache: Heat 1/2 cup heavy cream until just simmering, then pour over the chopped dark chocolate. Let sit for 2 minutes, then whisk until glossy and smooth.
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12
Allow the ganache to cool slightly so it thickens but remains pourable. Pour it over the frozen bombe, allowing it to drip naturally down the sides.
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13
Immediately garnish with crushed pistachios and fresh raspberries before the chocolate sets. Freeze for a final 20 minutes to firm up before slicing with a hot knife.
💡 Chef's Tips
Always use a thermometer when cooking the sugar syrup; even a few degrees can change the texture of the center. If the ice cream is too hard to spread, pulse it briefly in a food processor to soften it without melting it. Chill your serving plate before unmolding the bombe to prevent the bottom from melting instantly. For a cleaner slice, dip your knife in a tall container of hot water and wipe it dry between every single cut. If you don't have a professional mold, a standard glass or metal mixing bowl works perfectly well.
🍽️ Serving Suggestions
Pair with a glass of chilled Demi-Sec Champagne or a sweet Muscat dessert wine. Serve with a side of extra raspberry coulis to cut through the richness of the chocolate. A light dusting of edible gold leaf adds a touch of Parisian luxury for special occasions. Accompany with thin, crisp almond tuile cookies for an extra textural element. Best served immediately after the final 20-minute set to ensure the perfect 'semi-frozen' texture.