Tropical Bombe Recipes

TROPICAL BOMBE

Steps:

• To determine the volume of your mold, fill it with water, and pour water into a liquid measuring cup. The amount of water will show how much ice cream you need for that mold. If mold is cylindrical, divide total amount of mold by four flavors; plan according to your needs. Alternatively, for a triangular or dome-shaped mold, use less sorbet on the first layer, as we did.
• Beat mango sorbet in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes. Using a spoon, place sorbet in bottom of mold, spreading it into any details of mold. A rubber spatula or offset spatula will help. Smooth top; place mold in freezer to let sorbet harden, about 1 hour.
• Soften coconut sorbet as above, working in batches if necessary. Remove mold from freezer; spoon coconut sorbet in a layer over mango sorbet. Smooth top; return to freezer.
• When coconut sorbet has hardened, soften strawberry sorbet as above. Remove mold from freezer; add a layer of strawberry sorbet. Freeze until hardened. Repeat process with pineapple-coconut ice cream, finishing top of mold by smoothing surface and covering with plastic wrap. Freeze until hardened, a few hours or overnight.
• To unmold, fill sink with very hot water. Remove mold from freezer; dip into very hot water, 7 to 8 seconds. If using, sprinkle almonds over ice cream to keep it from slipping. Using some force, invert onto a cutting board; return bombe to freezer for 15 minutes so outside refreezes. Use a very sharp knife to cut bombe into servings.

RASPBERRY PAVLOVA BOMBE

Steps:

• Preheat oven to 200 degrees. Line a baking sheet with parchment; set aside. In the bowl of an electric mixer, combine egg whites, sugar, and cream of tartar. Set over a pan of simmering water; whisk constantly until sugar is dissolved and mixture is warm to the touch. Remove from heat; mix, using whisk attachment, on medium high, until stiff peaks form, about 10 minutes.
• Transfer meringue to parchment-lined baking sheet; spread into a 5-inch-diameter disk that is 1/2 inch thick. Transfer to oven; let dry but not brown; this will take about 4 hours. Remove from oven; let cool. Remove from parchment, break into 2- to 4-inch shards, and set aside.
• Meanwhile, line a 9-inch-diameter, 4- inch-deep metal bowl with raspberries. With open sides of berries facing wall of bowl, place raspberries neatly in bottom and up sides of bowl. Work up sides of the bowl as far as you can; if berries start to fall, add them later. Transfer the bowl to the freezer, and let berries completely freeze to the bowl, about 2 hours.
• Beat 1 cup raspberry sorbet in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes. Remove the mold from the freezer, and gently layer sorbet in bottom of bowl, smoothing it toward the edges with an offset spatula. Return mold to freezer until sorbet has hardened. Remove mold from freezer; cover the sorbet with a single layer of raspberries, about 1 1/2 cups. Return to freezer until berries are solid, about 20 minutes. Soften 1 pint vanilla ice cream as above. Remove mold from freezer; spread a layer of vanilla ice cream over frozen berries, making sure ice cream is spread all the way to the sides of the berry-lined bowl. Return mold to freezer, and let vanilla ice cream become firm, about 15 minutes.
• Soften 1 pint raspberry sorbet as above; set aside. Remove mold from freezer; layer the meringue on top of the vanilla ice cream in a single layer; it is fine if some pieces overlap. On top of the meringue, spread the remaining cup of raspberry sorbet, making sure it touches berrylined edges of the bowl. Return mold to freezer. Continue process with one more single layer of raspberries, about 2 cups. Add remaining softened vanilla ice cream in an even layer. Add berries as needed to bowls lining so they completely encase the ice cream to top of bowl. Cover with plastic wrap; let bombe completely freeze overnight. Scatter sliced almonds, if using, over vanilla ice cream to keep from slipping when turned out. To unmold, dip bowl into very hot water for 7 seconds. Using some force, invert onto a cutting board. Transfer to serving platter. Working quickly, using a sharp knife, slice bombe into wedges; serve.

BAKED ALASKA BOMBE

Steps:

• Make the bombe: Line a 7-cup bombe mold or deep bowl with plastic wrap. Spread raspberry sorbet into mold, pressing evenly into bottom to prevent air pockets. Freeze 1 hour. Spread blueberry sorbet evenly over raspberry. Freeze 1 hour. Spread vanilla ice cream over blueberry. The ice cream should come to top of mold. Place dacquoise round on ice cream, pressing gently to adhere. Wrap bombe in plastic wrap, and freeze overnight.
• Dip bottom and sides of mold in hot water, unwrap top of mold, then invert mold onto a serving platter (repeat dipping if necessary). Remove plastic wrap; wipe off excess melted ice cream and sorbet. Refreeze at least 1 hour and up to overnight.
• Make the meringue frosting: Bring sugar and 1/2 cup water to a boil in a small saucepan, stirring until sugar dissolves. Cook, undisturbed, until a candy thermometer registers 248 degrees.
• Meanwhile, whisk egg whites with a mixer on low speed until foamy. Add salt and cream of tartar. Raise speed to medium, and whisk until soft peaks form, about 8 minutes. Reduce speed to low, and add hot syrup in a slow, steady stream down side of bowl. Raise speed to high, and beat until thick, fluffy, and cool, about 7 minutes.
• Fit a large pastry bag with a large star tip (such as Ateco #827). Pipe meringue over cake to completely cover with rosettes, pulling up as you pipe to form points. Freeze at least 30 minutes and up to 6 hours.
• To serve, lightly brown meringue all over with a small kitchen torch. Serve immediately with coulis, blueberries, and dacquoise cookies.