Coffee Praline Checkerboard Bombe Recipes

CHOCOLATE CHERRY BOMBE

Steps:

• Line bowl with plastic wrap, leaving an overhang all around.
• Stir walnuts and chocolate cookies into cherry ice cream in another bowl. Transfer ice cream to lined bowl and spread evenly over bottom and up sides, leaving a crater in center. Freeze until firm, about 45 minutes.
• Scoop chocolate ice cream into crater in cherry ice cream, then smooth top with an offset spatula. Freeze until firm, about 1 hour.
• Meanwhile, melt chocolate with butter and oil in a heatproof medium bowl set over a pot of simmering water, stirring. Remove from heat and cool slightly.
• Invert bombe onto a rack set over a baking sheet and remove plastic wrap. Make a small indentation in top and place maraschino cherry into ice cream so that the cherry is submerged but stem sticks straight up (like a fuse).
• Ladle chocolate sauce on top of bombe (avoiding cherry stem), letting it drip over sides to coat thoroughly. Freeze until chocolate coating is set, about 30 minutes.
• To serve, cut into wedges.

PEACH PRALINE BOMBES WITH PEACH SYRUP

Steps:

• Make peach custard for ice cream:
• Slice peaches 1/4 inch thick, then toss with 1/4 cup sugar and lemon juice in a bowl. Let stand 30 minutes.
• While peaches are standing, bring cream just to a boil in a heavy saucepan. Whisk together yolks, remaining 1/2 cup sugar, and salt in a bowl, then add cream in a slow stream, whisking. Pour into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until it coats back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Pour through a very fine sieve into a clean bowl and cool, stirring occasionally.
• Purée peaches in batches in a blender until very smooth and force through very fine sieve into custard, pressing hard on and discarding solids. Whisk in extracts and chill, covered, until cold, 2 to 3 hours. (Do not chill longer than 3 hours or custard will discolor.)
• Make praline while custard chills:
• Lightly butter a small baking sheet or a sheet of foil.
• Bring sugar and water to a boil in a small heavy saucepan, stirring until sugar is dissolved. Boil syrup without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns a golden caramel. Remove from heat and stir in almonds. Pour praline onto baking sheet and cool completely.
• Break praline into pieces and pulse in a food processor until finely ground with some small pieces remaining.
• Freeze ice cream:
• Freeze peach custard in ice cream maker, then transfer to a bowl and keep in freezer while assembling bombes.
• Assemble bombes:
• Beat cream in a bowl with an electric mixer until it just holds stiff peaks, then fold in vanilla and crushed praline.
• Spoon about 1/2 cup ice cream into 1 paper cup and spread it evenly over bottom and about two-thirds of the way up side of cup, forming a well. Spoon a rounded 1/4 cup praline filling into well and top with another 1/4 cup ice cream, spreading evenly to cover filling. Cover cup tightly with foil and put in freezer. Make 5 more bombes in same manner. Freeze bombes at least 8 hours and up to 2 days.
• Make peach syrup:
• Chop peaches, then bring to a boil with sugar in a 3- to 4-quart saucepan over moderate heat, covered, stirring occasionally until sugar is dissolved. Reduce heat and simmer, covered, until peaches are very soft and have given off liquid, about 15 minutes. Pour peaches and syrup through a fine sieve into a bowl, pressing on and discarding solids. Stir in lemon juice and cool syrup. Chill, covered, until cold.
• To serve, carefully tear off each paper cup. Invert bombes onto plates and halve each with a sharp knife. Let stand about 5 minutes to soften slightly, then drizzle about 2 tablespoons peach syrup around each serving.

COFFEE PRALINE CHECKERBOARD BOMBE

Steps:

• Coat two 9-by-5-inch straight-sided loaf pans with cooking spray. Line with parchment paper by cutting two strips for each, one the width and the other the length of the pan, and overlapping them inside the pans (make them long enough to generously hang over edges of pans).
• Beat coffee ice cream in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes; work in batches if necessary. Spread ice cream into one of the prepared pans to about 2 inches thick; smooth top with a small offset spatula. Transfer pan to freezer; let ice cream solidify, about 2 hours. Repeat process with praline ice cream, filling remaining pan. Freeze ice cream until it hardens, about 2 hours.
• When ice cream has hardened, remove pans from freezer. To unmold, dip pans into very hot water for a few seconds; invert onto a cutting board. Remove parchment. Working quickly, cut each block lengthwise into two long equal-size square logs. Using a long spatula, transfer the pieces to a piece of plastic wrap. Stack them on top of each other, alternating colors, to form the checkerboard. Wrap quickly in plastic; return to freezer to chill. When checkerboard is hardened, about 2 hours, remove from freezer; unwrap onto a clean cutting board sprinkled with sliced almonds, if using, to keep ice cream from slipping. Slice crosswise into 12 pieces, and transfer to a serving tray or plates.

COFFEE PRALINE CHEESECAKE

Steps:

• Preheat oven to 350°F. Chop 1/4 cup of the pecans; mix with shortbread crumbs and margarine. Press firmly onto bottom and 1 inch up side of 9-inch springform pan; refrigerate until ready to use. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, 1 tsp. of the coffee granules and the vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust.
• Bake 1 hour. Turn oven off; leave cheesecake in oven 30 min. Remove cheesecake from oven. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Arrange 12 of the pecan halves around outside edge of cheesecake. Refrigerate at least 3 hours or overnight.
• Dissolve remaining 1 tsp. coffee granules in hot water just before serving cheesecake. Mix with butterscotch topping in small saucepan; cook on medium-low heat until heated through, stirring frequently. Stir in remaining pecan halves. Spoon over individual servings of cheesecake. Store leftover cheesecake and sauce separately in refrigerator.

COFFEE PRALINE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Lightly grease 10 muffin cups.
• In a large mixing bowl, combine flour, 1/3 cup brown sugar, baking powder, salt and 1/2 cup chopped pecans.
• Add melted butter, milk, instant coffee, vanilla and egg.
• Mix until all of the dry ingredients are absorbed.
• FIll the prepared muffin cups 2/3 full.
• Combine the remaining brown sugar and pecans, sprinkle over the tops of the muffins.
• Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

PRALINE PULL-APART COFFEE CAKE

Steps:

• In a small bowl, dissolve yeast and 1 teaspoon sugar in 1/4 cup warm water; let stand for 5 minutes. In a large bowl, combine the butter, eggs, milk powder, salt, yeast mixture, remaining sugar and water and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Sprinkle pecans into two greased 9-in. round baking pans. Combine the brown sugar, cornstarch, cinnamon, vanilla and salt; sprinkle over pecans. Drizzle with butter., Divide dough in half; shape each portion into 15 balls. Place over topping. Cover and let rise in a warm place until nearly doubled, about 45 minutes., Bake at 375° for 30 minutes or until golden brown. Cool for 1 minute; invert onto a serving platter.

COFFEE-PRALINE CRUNCH ICE CREAM CAKE

Steps:

• Prepare the fudge sauce: Set a fine-mesh sieve over a medium bowl. In a medium saucepan, combine the heavy cream, sugar, butter and salt. Cook over medium heat, stirring, until the butter is melted and the sugar has dissolved, about 2 minutes.
• Whisk in the cocoa powder and cook for another minute or two, whisking occasionally, until the mixture is thick and glossy. Run the sauce through the sieve into the bowl, working out any lumps directly in the sieve. Stir in vanilla. Let cool completely, about 1 hour. (You should have about 2 cups.) About 30 minutes before you assemble the cake, remove the ice cream from the refrigerator to soften.
• To assemble the cake, spray a 9-by-5-inch loaf pan lightly with nonstick cooking spray. (This is just to help keep the plastic in place.) Press plastic wrap into the pan, making it as smooth as possible against the bottom and sides of the pan, leaving a 3-inch overhang on each of the two long sides.
• Spread one third of the softened ice cream (about 2 cups) evenly over the bottom of the pan. (If your ice cream is still too firm to spread, cut it into slices, arrange them in a layer and smooth using an offset spatula.) Lay 3 crackers over the top, breaking them to fit as needed. Top with 1/3 of the fudge sauce (about ⅔ cup), using an offset spatula to spread evenly, and half of the praline, patting into an even layer. Top with another 1/3 of the ice cream, 3 more crackers, 1/3 more fudge sauce and the remaining praline. Finish with the remaining 1/3 of ice cream and 4 more crackers. Use the plastic overhang to wrap the cake up tightly and freeze until firm, at least 4 hours and preferably overnight.
• To serve, unwrap the plastic wrap, then quickly rub the outside of the pan with a warm, moistened kitchen towel to loosen. Flip out onto a serving plate and remove the plastic wrap. Top with whipped cream and more chopped praline. Cut slices with a knife dipped in hot water. (If too hard to slice, let sit for a few minutes to soften.) Serve with the remaining fudge sauce, warmed, if desired.

CHOCOLATE, GINGER & PRALINE BOMBE

Steps:

• Take a large food bag, cut down one side and along the base, then open out. Use to line a 1-litre pudding basin. Tip the contents of the jar of conserve into a large bowl, then stir to break it down. Using a large sharp knife, shave 50g of the chocolate into shards, then reserve. Measure 450ml of the cream into a bowl, then whip until it just holds its shape. Fold the cream into the ginger conserve using a large spoon until the cream is evenly flecked with ginger, then gently fold in the shaved chocolate.
• Spoon the cream mixture into the lined bowl and smooth the top. Freeze for at least 4 hrs, or overnight is better, until the ice cream is firm. Line a wooden board with foil, then lightly oil the foil. Tip the sugar into a heavy based pan, then gently heat, without stirring, until the sugar is melted and a golden caramel. You can swirl the pan gently to help it melt evenly if necessary. Remove from the heat, then stir in the almonds. Tip onto the foil, spread out with the back of an oiled metal spoon, then leave to set.
• Pour the reserved cream into a small pan. Break up the remaining chocolate, then add to the pan, stirring over a low heat until the chocolate has dissolved. Set aside to cool and thicken.
• When the almond caramel has set, break it up into small pieces using a rolling pin. You are aiming for a mix of larger and smaller pieces.
• When the chocolate sauce has cooled and is thick enough for spreading, turn the ice-cream bombe out onto a serving plate, remove the bowl, then peel off the plastic. Spread the chocolate over the top and sides of the bombe as evenly as possible. Add more as the first layer starts to set until you have used it all up. Scatter over the almond caramel, then return to the freezer until firm. To store the bombe, wrap in freezer film until ready to serve.
• To serve, transfer the bombe to the fridge 45 mins before serving. Dust with a little icing sugar and cut into thick wedges.

COFFEE PRALINE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups.
• In a large mixing bowl, combine flour, 1/3 cup brown sugar, baking powder, salt and 1/2 cup chopped pecans. Add melted butter, milk, instant coffee, vanilla and egg. Mix until all of the dry ingredients are absorbed. Fill the prepared muffin cups 2/3 full. Combine the remaining brown sugar and pecans, sprinkle over the tops of the muffins.
• Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

TEXAS PRALINE COFFEE CAKE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch square cake pan.
• Mix baking mix, 1/2 cup brown sugar, 3/4 cup chopped pecans, and the instant coffee granules in a large bowl. Whisk together the egg, shortening, buttermilk, and vanilla in a separate large bowl. Stir the dry ingredients into the wet ingredients, mixing just until completely moistened.
• Pour batter into prepared pan. Mix remaining 1/4 cup brown sugar, 1/4 cup chopped pecans, and the graham cracker crumbs in a small bowl. Sprinkle topping evenly over batter.
• Bake in preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Immediately dot top of cake with softened butter.