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Bombe - Definition and Recipes

Raspberry Bombe, Alaska Style

Raspberry Bombe, Alaska Style © 1913 American Cookery

BOMBES (Generic Recipe)

  • Originally, Bombes were made from an ordinary ice preparation, in spherical molds; hence their name, which is once more justified by their arrangement, consisting as it used to do of superposed and concentric layers, the outermost of which was very thin.
  • Nowadays, Bombes are more often molded in the shape of shells, but the preparation from which they are made is much more delicate than it was formerly.

PREPARATION FOR BOMBES

  • Gradually mix thirty-two egg-yolks with one quart of syrup at 28°.
  • Put the whole on a very moderate fire, whisking it as for a Génoise, and, when the preparation is firm enough and taken off the fire, continue whisking it over ice until it is quite cold.
  • Then add the selected flavor, and one and one-third quarts of stiffly whipped cream.

THE MOULDING OF BOMBES

  • First clothe the bottom and sides of a mold with the ice preparation denoted by the name of the Bombe. This coat, which should vary in thickness in accordance with the size of the mold, should be somewhat thin, and made from an ordinary ice preparation, which is suited better than any other kind to this class of dish.
  • The middle is then filled with a Bombe preparation, flavored as directed, or with a Mousse preparation. The whole is then covered with a round piece of white paper, and the mold is hermetically sealed with its cover, set to freeze, and left for two or three hours in the ice.
  • When about to serve, take the mold out of the ice; wash it with cold water; dip it quickly in tepid water; dry it with a towel, and overturn the mold on a napkin or on a block of ice.

VARIOUS BOMBES

BOMBE ABOUKIR

  • Having clothed the mold with pistachio ice, fill it with a praline Bombe-preparation, combined with chopped pistachios.

BOMBE AFRICAINE

  • Clothe the mold with chocolate ice, and fill it with an apricot Bombe-preparation.

BOMBE ABRICOTINE

  • Clothe the mold with apricot ice, and fill it with a Kirsch flavored Bombe-preparation, laid in alternate layers with stewed apricots.

 

BOMBE AIDA

  • Clothe the mold with strawberry ice, and fill it with a Kirsch flavored Bombe-preparation.

BOMBE ALMERIA

  • Clothe the mold with Anisette ice, and fill it with a pomegranate Bombe-preparation.

BOMBE ALHAMBRA

  • Clothe the mold with vanilla ice-cream, and garnish it with a strawberry Bombe-preparation. After turning it out surround the Bombe with a crown of fine strawberries macerated in Kirsch.

BOMBE AMERICAINE

  • Clothe the mold with strawberry ice, and fill it with a tangerine Bombe-preparation. After turning out decorate the Bombe with pistachio ice.

BOMBE ANDALOUSE

  • Clothe the mold with apricot ice, and fill it with a vanilla Bombe-preparation.

BOMBE BATAVIA

  • Clothe the mold with a pine-apple ice and fill it up with a strawberry Bombe-preparation, combined with candied ginger cut into dice.

BOMBE BOURDALOUE

  • Clothe the mold with vanilla ice-cream, and fill it up with an Anisette Bombe-preparation. After turning out decorate the Bombe with crystallized violets.

BOMBE BRESILIENNE

  • Clothe the mold with pine-apple ice, and fill it with a vanilla and rum Bombe-preparation combined with pine-apple dice.

BOMBE CAMARGO

  • Clothe the mold with coffee ice, and fill it with a vanilla Bombe preparation.

BOMBE CARDINAL

  • Clothe the mold with a red-currant and raspberry ice, and fill it with a praline vanilla Bombe-preparation.

BOMBE CEYLAN

  • Clothe the mold with coffee ice and fill it with a rum Bombe-preparation.

BOMBE CHATEAUBRIAND

  • Clothe the mold with apricot ice, and fill it with a vanilla Bombe-preparation.

BOMBE CLARENCE

  • Clothe the mold with banana ice, and fill it with a violet Bombe-preparation.

BOMBE COLOMBIA

  • Clothe the mold with Kirsch ice, and fill it with a pear Bombe preparation. After turning out decorate the Bombe with half sugared cherries.

BOMBE COPPELIA

  • Clothe the mold with coffee ice and fill it with a praline Bombe-preparation.

BOMBE CZARINE

  • Clothe the mold with vanilla ice, and fill it with a Kümmel Bombe-preparation. After turning out decorate it with crystallized violets.

BOMBE DAME-BLANCHE

  • Clothe the mold with vanilla ice, and fill it with an almond milk Bombe-preparation.

BOMBE DANICHEFF

  • Clothe the mold with coffee ice, and fill it with a Kirsch Bombe preparation.

BOMBE DIABLE ROSE

  • Clothe the mold with strawberry ice, and fill it with a Kirsch Bombe-preparation, combined with half-sugared cherries.

BOMBE DIPLOMATE

  • Clothe the mold with vanilla ice-cream, and fill it with a Maraschino Bombe-preparation, combined with candied fruit.

BOMBE DUCHESSE

  • Clothe the mold with banana-ice, and fill it with a pear Bombe-preparation flavored with Kirsch.

BOMBE FANCHON

  • Clothe the mold with praline ice, and fill it with a Kirsch Bombe-preparation, containing some coffee-drops.

BOMBE FEDORA

  • Clothe the mold with orange ice, and fill it with a praline Bombe-preparation.

BOMBE FLORENTINE

  • Clothe the mold with raspberry ice, and fill it with a praline Bombe-preparation.

BOMBE FORMOSA

  • Clothe the mold with vanilla ice-cream, and fill it with a strawberry Bombe-preparation, combined with big strawberries.

BOMBE FRANCILLON

  • Clothe the mold with coffee ice, and fill it with a Bombe preparation flavored with liqueur-brandy.

BOMBE FROU-FROU

  • Clothe the mold with vanilla ice-cream, and fill it with a rum Bombe-preparation, combined with candied fruit.

BOMBE GRANDE DUCHESSE

  • Clothe the mold with pear ice, and fill it with a Chartreuse Bombe-preparation.

BOMBE GISMONDA

  • Clothe the mold with praline ice, and fill it with an Anisette Bombe-preparation, combined with Bar white-currant jam.

BOMBE HAVANAISE

  • Clothe the mold with coffee ice, and fill it with a vanilla and rum Bombe-preparation.

BOMBE HILDA

  • Clothe the mold with filbert ice, and fill it with a Chartreuse Bombe-preparation, combined with filbert praline

BOMBE HOLLANDAISE

  • Clothe the mold with vanilla ice-cream, and fill it with a Curaçao Bombe-preparation.

BOMBE JAFFA

  • Clothe the mold with praline ice, and fill it with an orange Bombe-preparation.

BOMBE JAPONAISE

  • Clothe the mold with peach ice, and fill it with a tea mousse preparation.

Bombe Jeanne D'Arc

Bombe Jeanne D'Arc © 1913 American Cookery

BOMBE JEANNE D’ARC

  • Clothe the mold with vanilla ice-cream, and fill it with a chocolate praline Bombe-preparation.

BOMBE JOSEPHINE

  • Clothe the mold with coffee ice, and fill it with a pistachio Bombe-preparation.

BOMBE MADELEINE

  • Clothe the mold with almond ice, and fill it with a vanilla and Kirsch Bombe-preparation, combined with candied fruit.

BOMBE MALTAISE

  • Clothe the mold with blood-orange ice, and fill it with tangerine-flavored Chantilly cream.

BOMBE A LA MARECHALE

  • Clothe the mold with strawberry ice, and fill it with alternate layers of pistachio, orange and vanilla Bombe-preparation.

BOMBE MARGOT

  • Clothe the mold with almond ice, and fill it with pistachio Bombe-preparation. After turning out, decorate with vanilla ice Cream.

BOMBE MARIE LOUISE

  • Clothe the mold with raspberry ice, and fill it with a vanilla Bombe-preparation.

BOMBE MARQUISE

  • Clothe the mold with apricot ice, and fill it with a Champagne Bombe-preparation.

BOMBE MASCOTTE

  • Clothe the mold with peach-ice, and fill it with a Kirsch Bombe-preparation.

BOMBE MATHILDE

  • Clothe the mold with coffee ice, and fill it with an apricot Bombe-preparation.

BOMBE MÉDICIS

  • Clothe the mold with brandy ice, and fill it with a raspberry Bombe-preparation.

BOMBE MERCEDES

  • Clothe the mold with apricot ice, and fill it with a Chartreuse Bombe-preparation.

BOMBE MIGNON

  • Clothe the mold with apricot ice, and fill it with nut Bombe preparation.

BOMBE MISS HELYETT

  • Clothe the mold with raspberry ice, and fill it with a vanilla Bombe-preparation.

BOMBE MOGADOR

  • Clothe the mold with coffee ice, and fill it with a Kirsch Bombe-preparation.

BOMBE MOLDAVE

  • Clothe the mold with pine-apple ice, and fill it with a Curaçao Bombe-preparation.

BOMBE MONTMORENCY

  • Clothe the mold with Kirsch ice, and fill it with a cherry Bombe-preparation. After turning out, surround it with half candied cherries.

2883—BOMBE MOSCOVITE

  • Clothe the mold with Kümmel ice, and fill it with a bitter almond Bombe-preparation, combined with candied fruit.

BOMBE MOUSSELINE

  • Clothe the mold with strawberry ice, and fill it with Chantilly cream, combined with strawberry purée.

BOMBE NABAB

  • Clothe the mold with praline ice, and fill it with a liqueur brandy Bombe-preparation, containing candied fruit.

BOMBE NELUSKO

  • Clothe the mold with filbert praline ice, and fill it with a chocolate Bombe-preparation.

BOMBE NERO

  • Take a dome-mold and clothe it with vanilla ice-cream with caramel; fill it with vanilla Mousse, combined with small, imitation truffles, the size of small nuts, made from chocolate.
  • Turn out the Bombe on a thin cushion of Punch Biscuit, of the same diameter as the Bombe. Cover the whole with a thin layer of Italian meringue; and, on top, set a small receptacle made of Italian meringue dried in an almost cold oven.
  • Decorate the sides by means of a piping-bag with meringue, and set the whole in the oven to glaze quickly.
  • On taking the Bombe out of the oven, pour some hot rum into the bowl, and set a light to it when serving.

BOMBE SAINT LAUD

  • Clothe the mold with raspberry ice, and fill it with alternate layers of melon Bombe-preparation and Chantilly cream.

BOMBE NESSELRODE

  • Clothe the mold with vanilla ice-cream, and fill it with Chantilly cream, combined with chestnut purée.

BOMBE ODETTE

  • Clothe the mold with vanilla ice-cream, and fill it with a praline Bombe-preparation.

BOMBE ODESSA

  • Clothe the mold with apricot ice, and fill it with a strawberry Bombe-preparation.

BOMBE ORIENTALE

  • Clothe the mold with ginger ice, and fill it with a pistachio Bombe-preparation.

BOMBE PATRICIENNE

  • Clothe the mold with vanilla ice-cream, and fill it with a praline and chocolate Bombe-preparation.

BOMBE PETIT DUC

  • Clothe the mold with strawberry ice, and fill it with a hazelnut Bombe-preparation, combined with Bar red-currant jam.

 

BOMBE POMPADOUR

  • Clothe the mold with asparagus ice, and fill it with a pomegranate Bombe-preparation.

BOMBE PROPHETE

  • Clothe the mold with strawberry ice, and fill it with pine-apple preparation.

BOMBE RICHELIEU

  • Clothe the mold with rum ice; fill it with a coffee Bombe-preparation, and distribute coffee drops upon it after turning.

BOMBE ROSETTE

  • Clothe the mold with vanilla ice-cream, and fill it up with red currant-flavored Chantilly cream, combined with red-currants.

BOMBE A LA ROYALE

  • Clothe the mold with Kirsch ice, and fill it with a chocolate Praline Bombe-preparation.

BOMBE SANTIAGO

  • Clothe the mold with Brandy ice, and fill it with a pistachio Bombe-preparation.

BOMBE SELIKA

  • Clothe the mold with praline ice, and fill it with a Curaçao Bombe-preparation.

BOMBE SKOBELEFF

  • Clothe the mold with Vodka ice, and fill it with Kümmel flavored Chantilly cream.

BOMBE STROGOFF

  • Clothe the mold with peach ice, and fill it with a Champagne Bombe-preparation.

BOMBE SUCCES

  • Clothe the mold with apricot ice, and fill it with Kirsch-flavored Chantilly cream, combined with candied apricots cut into dice.

BOMBE SULTANE

  • Clothe the mold with chocolate ice, and fill it with a praline Bombe-preparation.

BOMBE SUZANNE

  • Clothe the mold with pink rum ice, and fill it with vanilla Bombe-preparation, combined with Bar red-currant jam.

BOMBE TORTONI

  • Clothe the mold with praline ice, and fill it with coffee Bombe preparation, containing coffee seeds.

BOMBE TOSCA

  • Clothe the mold with apricot ice, and fill it with a Maraschino and fruit Bombe-preparation. After turning out, decorate the Bombe with lemon ice.

BOMBE TROCADERO

  • Clothe the mold with orange ice, combined with candied orange rind, cut into small dice; and fill with alternate layers of Chantilly cream and roundels of filbert Génoise, cut in graduated sizes, and saturated with Curaçao syrup. Sprinkle some orange-gest dice on each roundel of Génoise.

BOMBE TUTTI-FRUTTI

  • Clothe the mold with strawberry ice, and fill it with a lemon Bombe-preparation, combined with various candied fruits, cut into dice.

BOMBE A LA VALENCAY

  • Clothe the mold with praline ice, and fill it with Chantilly cream, combined with raspberries.

BOMBE VENITIENNE

  • Clothe the mold half with vanilla and half with strawberry ice and fill it with a Maraschino and Kirsch Bombe-preparation.

BOMBE VICTORIA

  • Clothe the mold with strawberry ice, and fill it with Plombière ice

BOMBE ZAMORA

  • Clothe the mold with coffee ice, and fill it with a Curaçao Bombe-preparation.
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