Strawberry Custard Bombe Recipes

CHOCOLATE-STRAWBERRY BOMBE

Steps:

• Grease and flour three (8- or 9-in.) round baking pans; set aside. Prepare cake mix batter according to package directions. Divide evenly and pour into prepared pans. , Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely., Reserve 6-7 strawberries for garnish. Puree enough remaining strawberries to measure 1 cup; set aside. In a small microwave-safe bowl, sprinkle gelatin over juice concentrate; let stand 5 minutes. Microwave on high power 1 minute. Stir until gelatin is completely dissolved; set aside. In a small bowl, beat 1 cup heavy whipping cream until stiff; set aside., To prepare filling, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in strawberry puree. Gradually add gelatin mixture; blend until smooth. Gradually whisk in whipped cream; set aside., Line a 12-cup capacity bowl with 2-3 long sheets of plastic wrap, allowing ends of plastic to over-hang edges by at least 6 inches. (Diameter at top of bowl must be 8-1/2 or 9-1/2 inches, depending on size of baking pan.), Gently press one cake layer into bottom of prepared bowl. , Spoon about one-half of filling over cake layer in bowl; top with second cake layer. Gently press down on cake layer. Spread remaining filling over cake. Top with remaining cake layer. Gently press down. Cover cake with loose ends of plastic wrap and refrigerate at least 1 hour., In a small bowl, beat confectioners' sugar and remaining 2 cups heavy whipping cream until stiff. Uncover top of bombe in bowl. Invert onto serving platter; remove and discard plastic wrap. Frost bombe with sweetened whipped cream., In a microwave, melt chocolate chips and oil; stir until smooth. Transfer to a heavy-duty small resealable plastic bat. Cut a tiny hole in bottom corner of bag. Gently squeeze bag and drizzle chocolate over bombe. Garnish as desired with reserved strawberries.

STRAWBERRY BROWNIE BOMBE

Steps:

• Prepare brownie mix according to package directions for cake-like brownies. Stir in walnuts. Pour the batter into two greased and waxed paper-lined 8-in. round baking pans. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pans. , Line a 1-1/2-qt. metal bowl with foil. Cut and fit one brownie layer to evenly line the inside of a bowl (brownie may crack). Spread preserves over brownie layer. Freeze for 15 minutes. Fill brownie-lined bowl with ice cream; smooth top. Cover and freeze for 3 hours or until ice cream is firm., Place remaining brownie layer on a serving plate. Remove bowl from freezer; uncover. Invert onto brownie layer; remove bowl and foil. Return to freezer. , In a large bowl, beat cream and food coloring until soft peaks form. Add sugar and beat until stiff peaks form; set aside 1-1/2 cups. Spread remaining whipped cream over top and sides of bombe. , Cut a small hole in the corner of a pastry or plastic bag and insert star tip. Fill with reserved whipped cream; pipe border at base of bombe. Holding the bag straight up and down, form stars on top. Garnish with strawberries and mint if desired.

STRAWBERRY RHUBARB CUSTARD PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place rolled-out pie crust in a 9-inch pie plate and set on a baking sheet lined with parchment paper or a silicone baking mat.
• Combine rhubarb and strawberries in a bowl; transfer to the pie crust, distributing evenly.
• Whisk eggs, sugar, milk, flour, and nutmeg together in a medium bowl. Slowly pour filling over rhubarb mixture until it just reaches the top edge of the crust. Scatter diced butter evenly over the top of the filling. Lightly tap and shake the baking sheet to remove any air bubbles.
• Transfer pie to the preheated oven and bake, turning halfway through, until rhubarb is tender and custard is set, about 1 hour.
• Mix strawberry jam and water in a small bowl; heat in the microwave until warm, about 15 seconds. Glaze the top of the pie with the jam mixture and let cool. Refrigerate until ready to serve.

ELDERFLOWER AND STRAWBERRY BOMBE

Steps:

• Have ready a large bowl of ice and cold water. In a saucepan bring cream and milk just to a boil. In a small bowl with an electric mixer beat together eggs and sugar until thick and pale. Add 1 cup hot cream mixture to egg mixture in a slow stream, whisking. Whisk egg mixture into cream mixture in pan and cook over moderate heat, stirring constantly, until thickened slightly, just coats back of spoon, and a candy thermometer registers 170° F. (Do not let custard boil or it will curdle.) Pour custard through a fine sieve into a bowl set in bowl of ice water and stir in elderflower concentrate (or vanilla mixture; see above note). Cool custard. Chill custard, its surface covered with plastic wrap, at least 1 hour and up to 24. Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and in freezer harden until firm. Ice cream may be made 1 week ahead.
• In a saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Stir in strawberries and lemon juice and cool 10 minutes. In a food processor purée mixture until very smooth and force through a sieve into a bowl, pressing hard on solids. Discard solids and cool purée. Freeze purée in an ice-cream maker. Transfer sorbet to an airtight container and in freezer harden until firm. Sorbet may be made 1 week ahead.
• Let ice cream and sorbet stand at room temperature until softened, about 10 minutes. Into a large bowl scoop alternating cup measures of ice cream and sorbet. Make 2 figure-eight swirls with a large metal spoon through ice cream and sorbet and pour into a 7- to 8-cup mold. Freeze bombe, covered with plastic wrap, at least 4 hours and up to 2 weeks. To unmold bombe, dip mold in a bowl of hot water 1 second and invert bombe onto a serving plate.
• Garnish bombe with strawberries.

STRAWBERRY BOMBE

Steps:

• Coat a 9cup glass bowl with nonstick cooking spray. Line with plastic wrap. set aside. Process strawberries in food processor with 1/4 cup of the sugar until smooth. Set aside.
• In top of double boiler over simmering water, whisk together egg yolks, eggs, and ramining sugar until smooth. Whisk in wine and continue to whisk until 160 degrees and mixture has the consistency of honey.
• Place top of double boiler in ice bath; whisk until cool. Stir in straberry puree. Split mixture between 2 bowls. Tiont mixture in one bowl with red food coloring.
• beat cream in another large bowl until soft peaks form. Fold half of the cream into the untinted mixture and half into the red tinted mixture. Pour the red tinted mixture into the prepared bowl. Stir in the untinted mixture and swirl. Cover and freeze overnight.
• To serve, allow bombe to stand at room temperature for 20 minutes. gently lift plastic wrap to losen bombe. Invert onto serving platter and remove bowl. Peel off plastic and smooth surface with spatula, if desired.
• Garnish with berries and mint.

STRAWBERRY CUSTARD BOMBE

Steps:

• Line a pudding basin with strips of foil.
• Cut each rollette into 8 slices.
• Line basin with slices (keep aside enough to use to cover the base).
• In a separate bowl, combine jelly& boiling water.
• Stir until jelly is dissolved, then stir in the custard.
• Pour into pudding basin, top with remaining rollettes.
• Cover& refrigerate overnight.
• Turn out on a serving plate.
• Serve with cream if desired.