WATERMELON BOMBE
Layers of ice cream are molded in a bowl to make this impressive ice-cream cake. A pistachio "rind" is lined with vanilla and filled with watermelon sorbet. The seeds are an improvement on nature: They're bits of chocolate wafers. A sponge-cake layer provides another texture and flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Line a 3-quart metal mixing bowl with plastic wrap, and leave the edges overhanging. Place lined bowl in freezer for 10 minutes; this will be the mold. Chill the bowl of an electric mixer as well.
- Place pistachio ice cream in the chilled mixer bowl. Using the paddle attachment of the mixer, beat on low speed until ice cream is spreadable, about 30 seconds. Remove chilled mold from freezer. Using a rubber spatula, coat inside of mold with all the pistachio ice cream, making a 1/2-inch-thick layer. Return mold and clean mixer bowl to the freezer for 30 minutes.
- Place vanilla ice cream in chilled mixer bowl. Beat on low speed until spreadable, about 30 seconds. Remove mold from freezer. Using the rubber spatula, coat pistachio layer with the vanilla ice cream, making a 1/4-inch-thick layer. Return mold and clean mixer bowl to freezer for 30 minutes.
- Place sorbet in chilled mixer bowl. Beat on low speed until sorbet has softened, about 1 minute. Fold in wafer pieces. Remove mold from freezer. Pack sorbet into center, making an even layer that comes to 1/3 inch below the top of the ice cream layer. Cover sorbet portion with sponge cake; trim cake if necessary. Return mold to freezer until completely hardened.
- To serve, place a serving plate upside down on top of the mold. Holding plate against mold, invert both. Place a hot wet kitchen towel over the mold. Remove the metal bowl. Immediately before serving, remove the plastic wrap.
WATERMELON BOMBE
Says Mary Ann Dell of Phoenixville, Pennsylvania: "I can't count the times I've made this wonderful dessert. It's a favorite at our summer barbecues. People think you really fussed, but it couldn't be easier-and there are never any leftovers!"
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Line a 2-qt. freezer-safe bowl with plastic wrap. Place in the freezer for 30 minutes. In a small bowl, combine pistachio ice cream and green food coloring. Quickly spread pistachio ice cream over the bottom and up the sides to within 1/2 in. of the top of bowl. Freeze for 1 hour or until firm. Repeat with vanilla ice cream. Freeze for 2 hours or until firm. , In a small bowl, combine strawberry ice cream and red food coloring; stir in chocolate chips. Spoon into ice cream shell. Cover and freeze overnight., Remove from the freezer and invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges.
Nutrition Facts : Calories 321 calories, Fat 19g fat (12g saturated fat), Cholesterol 59mg cholesterol, Sodium 110mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 6g protein.
BROWNIE BOMBE
Provided by Food Network
Categories dessert
Time 5h45m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- For the brownies: Preheat the oven to 350 degrees F. Line a 12-by-17-inch baking sheet with parchment paper and spray with cooking spray.
- Combine the granulated sugar, brown sugar, vanilla, salt and eggs in a large bowl and mix until well combined; set aside.
- Melt the butter and chocolate in a double boiler, then whisk together until fully combined. Pour the chocolate mixture into the sugar mixture and mix until fully combined. Fold in the flour and cocoa.
- Pour the batter into the prepared baking sheet and bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let cool completely.
- For the bombe: Using a 4-inch ring cutter, cut a round from the baking sheet of brownies. Slice the remaining brownies into approximately 3-by-4-inch rectangles. You should have 10 rectangles. Keep 5 rectangles as they are and cut the other 5 in half to make triangles.
- Line a 2 1/2-quart (about 9 inches across) freezer-safe bowl with plastic wrap. Place the brownie round in the bottom of the bowl and, alternating between the rectangles and triangles, fill the sides of the bowl. Press the brownie pieces into the bowl so that the interior of the bowl is lined with brownies. Break off any excess that extends above the edge of the bowl. Make sure to press the seams together so there are no cracks. Break the remaining brownie pieces into small crumbles and reserve.
- Wrap a 5-inch freezer-safe bowl in plastic wrap from the bottom, combining the loose ends of the plastic wrap at the top.
- Spread the softened ice cream inside the large bowl over the brownie layer. You should have about a 2-inch-thick layer of ice cream. Place the 5-inch bowl inside the ice cream layer, pushing it into the ice cream slightly to create a well. Cover the top with plastic wrap and freeze until the ice cream is firm, about 2 hours.
- In a large chilled bowl, combine the heavy cream, granulated sugar and cocoa. Whip the cream with a whisk or electric hand mixer until stiff peaks form.
- Remove the bombe from the freezer and remove the small bowl. Pour the hot fudge into the well, then fill with the whipped cream. Combine the reserved brownie crumbles and walnuts and sprinkle over the top of the bombe. Cover with plastic wrap and push down to press the brownie crumbles into the bombe. Freeze until the whipped cream is frozen, about 2 hours.
- Remove the bombe from the freezer and place the bowl side into a large bowl of hot water for 1 minute. Remove the plastic wrap. Invert the bombe onto a large platter or plate. Remove the glass bowl and plastic wrap. Garnish with a sprinkle of cocoa powder. Slice and serve.
WATERMELON BOMBE DESSERT
When cut, this sherbet dessert looks like actual watermelon slices-complete with seeds. It is fun to eat and refreshing, too. -Renae Moncur, Burley, Idaho
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- Line a 1-1/2-quart bowl with plastic wrap. Press slightly softened lime sherbet against the bottom and sides of bowl. Freeze, uncovered, until firm. Spread pineapple sherbet evenly over lime sherbet layer. Freeze, uncovered, until firm. (Lime and pineapple sherbet layers should be thin.) Pack raspberry sherbet in center of sherbet-lined bowl. Smooth the top to resemble a cut watermelon. , Cover and freeze until firm, about 8 hours. Just before serving, uncover bowl of molded sherbet. Place a serving plate on the bowl and invert. Remove bowl and peel off plastic wrap. , Cut the bombe into wedges; press a few chocolate chips into the raspberry section of each wedge to resemble watermelon seeds.
Nutrition Facts : Calories 205 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 60mg sodium, Carbohydrate 43g carbohydrate (35g sugars, Fiber 0 fiber), Protein 2g protein.
25 BEST WATERMELON DESSERT COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a watermelon treat in 30 minutes or less!
Nutrition Facts :
WATERMELON BOMBE
Make and share this Watermelon Bombe recipe from Food.com.
Provided by Hadice
Categories Frozen Desserts
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Line 3 quart metal mixing bowl (the mold) with plastic, ensuring edges hang over sides of the bowl.
- Place the bowl the in freezer for 10 minutes.
- Chill the bowl of an electric mixer.
- Place pistachio ice cream in the chilled mixing bowl.
- Using the paddle attachment, beat on low for about 30 seconds.
- Remove the mold from the freezer.
- Using a rubber spatula, coat inside of mold with all the pistachio ice cream, making a 1/2 inch-thick layer.
- Clean mixing bowl and return both mold and bowl to freezer for 30 more minutes.
- Place vanilla ice cream in the chilled mixer bowl.
- Beat on low speed until spreadable, about 30 seconds.
- Remove mold from freezer, using the rubber spatula, spread vanilla over pistachio layer, making the new layer about 1/4 inch; return mold to freezer.
- Clean mixing bowl and return to freezer for 30 minutes more.
- Place sorbet in chilled mixing bowl; Beat on low speed for approx 1 minute.
- Fold in wafer pieces.
- Remove mold from freezer.
- Pack sorbet into center, making an even layer the comes to 1/3 inch below the top of the ice cream layer.
- Cover sorbet portion with sponge cake; trim cake if necessary.
- Return mold to freezer until completely hardened.
- To serve, place a serving plate upside down on top of the mold.
- Holding plate against the mold, invert both.
- Place a hot wet kitchen towel over the mold.
- Remove the metal bowl.
- Immeaditely before serving, remove the plastic wrap.
Nutrition Facts : Calories 303.8, Fat 9.2, SaturatedFat 5.3, Cholesterol 70.4, Sodium 164.9, Carbohydrate 52, Fiber 0.8, Sugar 29.8, Protein 4.7
WATERMELON BOMBE
Steps:
- Spray a 9.5-inch bowl with nonstick cooking spray. Line the bowl with plastic wrap and set aside. Turn an 8-inch bowl upside down and spray the outside with nonstick cooking spray. Cover the outside of the bowl with plastic wrap and set aside.
- Prepare the vanilla mousse mix with the whole milk in another bowl according to package instructions. (The milk amount is reduced from package instructions.) Pour the mousse into the lined 9.5-inch bowl. Place the smaller bowl inside and press gently to spread the filling up the sides of the bowl until just below the rim. Put the bowls in the freezer until firmly set, at least 4 hours.
- Line a baking sheet with parchment paper. Spread the watermelon cubes out onto the baking sheet in an even layer. Put in the freezer until frozen, at least 3 hours.
- Combine the frozen watermelon cubes, sweetened condensed milk and red food coloring in a food processor. Pulse to break up the watermelon cubes, then let the processor run until the mixture is smooth with a texture like soft serve ice cream. Transfer the mixture to a bowl and mix in the mini chocolate chips.
- Remove the bowls from the freezer. Remove the smaller bowl, revealing a well in the frozen mousse layer. Transfer the watermelon mixture into the well and spread with an offset spatula so the watermelon is smooth and is level with the mousse layer. Place a 10-inch cardboard cake board on top of the cake. Cover with plastic wrap and put in the freezer until set, at least 4 hours or overnight. This can be done up to 2 weeks in advance.
- When ready to decorate, prepare the Watermelon Mirror Glaze. Fit a cooling rack into a baking sheet. Put 3 ramekins on the cooling rack so that the cake can be elevated over the rack. Remove the bowl from the freezer. Discard the plastic wrap covering the cake. Invert the bowl and remove the cake. (If you have trouble removing the cake you can place the bowl in warm water to help loosen it.) Place the cake on the ramekins on the cooling rack. Pour the green mirror glaze over the frozen cake, then squeeze on lines of the yellow mirror glaze. Put in the freezer for at least 30 minutes before serving.
- Combine the corn syrup and 1/3 cup water in a small pot and bring to a boil. Put the melon gelatin into a bowl. Pour the boiling corn syrup and water mixture into the gelatin and gently whisk until the gelatin is dissolved.
- Combine the white chocolate and sweetened condensed milk in a double boiler and heat, stirring frequently, until the white chocolate is just melted and the mixture is smooth. Pour the gelatin mixture into the white chocolate and condensed milk mixture and slowly stir until well combined and the mixture is smooth.
- Divide the glaze into 2 bowls, pouring 1/4 cup in one bowl and the remaining 3/4 cup in the second bowl. Add 1 drop of yellow gel food coloring to the bowl with 1/4 cup of the gaze and 15 drops of green gel food coloring to the bowl with the 3/4 cup of the glaze and mix until well blended. Transfer the yellow glaze to a squeeze bottle. Let sit until the temperature of the glaze is around 85 degrees F. Then it is ready to pour over the watermelon cake.
HOME
Steps:
- Line 2-quart bowl with plastic wrap, making sure wrap hangs over side of the bowl by at least 4 inches.
- Spoon sherbet into large mixer bowl; beat with mixer or stir with spoon until smooth. Spoon sherbet into prepared bowl, pressing into the bottom and up the side with the back of a spoon to form a smooth layer. Freeze for 30 minutes. Remove vanilla ice cream from freezer and allow to soften for 10 minutes; spoon into large mixer bowl and beat with mixer or stir with spoon until smooth. Add to bowl with sherbet, smoothing it over the sherbet in a thin layer. Freeze for 30 minutes.
- Remove sorbet from the freezer and allow to soften for 10 minutes. Spoon sorbet into large mixer bowl and beat with mixer or stir with spoon until smooth; stir in morsels. Spoon sorbet mixture over ice cream so it fills the remaining space and fills the bowl. Smooth down top; cover with plastic overhang, then add another sheet of plastic wrap. Freeze for at least 6 hours or up to 1 week.
- To unmold, remove plastic wrap from top of bowl. Gently tug at the plastic overhang to loosen the bombe from the bowl. (If the bombe is difficult to remove from the bowl, set it in a large bowl filled with warm water for 8 to 10 seconds.) Place a serving platter over the bowl, invert and shake to release bombe. Peel away plastic wrap, then cut bombe into wedges. Serve immediately.
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- Ingredients. Watermelon Sorbet Bombe. Vanilla Ice Cream - 2 Cup. Food colors - Apple Green, Red (1 drop) Watermelon Sorbet - 1 cup. Chocolate Chips - 1/4 Cup.
- Watermelon Sorbet. Peel the watermelon. Remove the seeds. Slice them into small chunks. With a hand blender, blend the watermelon. Strain it to remove any fiber present.
- Lemon Juice. Slice the lemon. Remove the seeds. With the help of a lemon squeezer get the lemon juice.
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- Rake. When almost set rake it with a knife or spoon. Process it in a mixer or food processor till you get smooth, soft and icy texture. Place the container back to the freezer and let it freeze again for 2-3 hours.
- Skin of the Watermelon. The green outer layer is created with Vanilla Ice cream with a pinch of green apple edible food color. Since I am making the bombe with home made ice cream I added the pinch of green food color to it before setting the ice cream.
- Rind. This will form the rind of the water melon. I am using the home made Ice cream. Store it in the freezer. Alternative: You can use the store bought one or home made Ice cream.
- Freeze - Creating the Bombe. Freeze the ice cream and the watermelon sorbet. You can create the bombe two ways. One is with a plastic wrap or another one is without a plastic wrap.
- Layer the Skin. Now take the green colored vanilla ice cream/ Pistachio Ice cream/ Lime Sherbet from the freezer. With a hand mixer or beater soften it for 30 seconds.
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- Wrap the inside of a metal bowl, that holds about 12 cups, in plastic wrap. Get all of the sides so none of the ice cream touches the metal.
- With an electric mixer, beat the lime sherbet on high until it's soft enough to spread. Add in a few drops of green food coloring if you prefer it stronger in color.
- Spread an even layer of the lime sherbet in the metal bowl with a spatula, but leave a dome shape in the middle to be filled with raspberry sherbet. Place the bowl back in the freezer for 20 min.
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