Watermelon Bombe Recipes

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WATERMELON BOMBE



Watermelon Bombe image

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

2 pints pistachio ice cream
1 pint Vanilla Ice Cream
1 quart Watermelon Sorbet
4 Nabisco Famous Chocolate Wafers, broken into 1/4-inch pieces
1 six-inch-round layer Vanilla Sponge Cake

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.

ICE CREAM BOMBE



Ice Cream Bombe image

Provided by Ina Garten

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 3

2 pints Mango Sorbet, recipe follows
1 1/2 pints good raspberry sorbet, softened
1 pint good strawberry ice cream, softened

Steps:

  • Freeze an 8-inch bowl. When it's cold, place the mango sorbet in the bowl and press it against the sides of the bowl. If you have a 6 1/2-inch bowl the same shape as the 8-inch bowl (such as from a set of nesting bowls), cover it with plastic wrap and press it into the sorbet to make the layer even. Freeze the sorbet for 30 minutes or until firm. Remove the 6 1/2-inch bowl.
  • Spread an even layer of softened raspberry sorbet on top of the mango sorbet (a 4 1/2-inch nesting bowl wrapped in plastic wrap helps with this) and freeze for another 30 minutes or until firm. Remove the 4 1/2 inch bowl.
  • Finally, spoon in enough softened strawberry ice cream to fill the bowl. Freeze until hard.
  • To unmold, dip the bowl up to the rim in warm water. Run a knife around the edge to loosen the bombe and unmold upside down onto a flat plate. You may need to run a flexible metal spatula along the edge of the bombe to release it. Freeze until ready to serve. Serve in wedges.
  • Mango Sorbet:
  • 3/4 cup sugar
  • 5 large ripe mangoes, peeled and seeded
  • 1/4 cup freshly squeezed orange juice
  • 1/4 teaspoon kosher salt
  • Place the sugar and 1/2 cup water in a small saucepan and cook until the sugar dissolves. Set aside.
  • Place the mangoes in a food processor fitted with the steel blade and puree. You should have about 5 cups of mango. If you want a smoother sorbet, you can process the puree through a food mill fitted with a medium blade.
  • Combine the mango, sugar syrup, orange juice, and salt and refrigerate until cold. Freeze in an ice cream machine according to the manufacturer's directions. (The sorbet will be soft.) Serve directly from the ice cream machine.
  • Yield: 1 1/2 quarts; 6 servings

WATERMELON BOMBE DESSERT



Watermelon Bombe Dessert image

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

About 1 pint lime sherbet
About 1 pint pineapple sherbet
About 1-1/2 pints raspberry sherbet
1/4 cup miniature semisweet chocolate chips

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.

WATERMELON BOMBE



Watermelon Bombe image

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

2 pints pistashio ice cream
1 pint vanilla ice cream
1 quart watermelon sorbet
4 chocolate wafers, broken into 1/4 inch pieces
1 prepared six-inch round layer vanilla sponge cake

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

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