Summer Watermelon Bombe Dessert
Prepare a French Ice-Cream Confection for Birthday Parties
May 31, 2009
A slice of watermelon on a hot summer day is a refreshing treat. And a slice of watermelon bombe is equally as delicious. This watermelon bombe is shaped like a watermelon; it contains a "rind" of green lime sherbet, a thin layer of vanilla ice cream and a watermelon-sorbet filling, with semisweet chocolate pieces for the seeds.
The watermelon bombe is constructed inside a deep metal mixing bowl. Be sure to line the bowl with plastic wrap before you begin layering ingredients; this will help you remove the dessert from the mold.
Watermelon sorbet is ideal for this dessert, but commercially-prepared raspberry sherbet can be substituted. When preparing the watermelon bombe, make sure to allow enough time for freezing in between the layers so that the ingredients won't blend together.
RECIPE
Watermelon Bombe
Serves 8
Ingredients:
- 1 pint lime sherbet
- 1 pint vanilla ice cream
- 1 pint watermelon sorbet
- 1/2 cup semisweet chocolate chips
Directions:
- Line a 1 1/2-quart metal mixing bowl with plastic wrap, and leave the edges overhanging. Place the lined bowl in the freezer for 10 minutes; this will be the mold. Chill the bowl of an electric mixer as well.
- Place lime sherbet in the chilled mixer bowl. Using the paddle attachment of the electric mixer, beat on low speed until the sherbet is spreadable, about 30 seconds. Remove the chilled mold from the freezer. Using a rubber spatula, spread the sherbet evenly against the bottom and sides of the mold, making a 1/2-inch layer. Return mold and clean mixer bowl to the freezer for 30 minutes.
- Place the vanilla ice cream in a chilled mixer bowl. Using the paddle attachment of the electric mixer, beat on low speed until the ice cream is spreadable, about 30 seconds. Remove chilled mold from freezer. Using a rubber spatula, coat the lime sherbet layer with a layer of vanilla ice cream, making a 1/2-inch layer. Return mold and clean mixer bowl to the freezer for 30 minutes.
- Place the watermelon sorbet in a chilled mixer bowl. Using the paddle attachment of the electric mixer, beat on low speed until the sorbet is spreadable, about 30 seconds. Fold in the chocolate chips. Remove mold from freezer. Pack sorbet into center, making an even layer. Return mold to freezer and chill until completely hardened, about 4 to 8 hours.
- To serve, place a serving plate upside down on top of the mold. Holding the place against the mold, invert both. Place a hot, wet kitchen towel over the mold. Remove the metal mixing bowl. Immediately before serving, remove the plastic wrap. Cut bombe into wedges and serve.
Food Fact: Ice Cream Bombes
The original ice-cream "bombe" was a French creation; it takes its name from the mold that was shaped like a French bomb. Modern ice-cream bombes are usually molded into the shapes of domes or cones. Once you learn the techinque of creating these ice-cream bombes, you can experiment with different flavors.
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