Raspberry Bombe

Raspberry Bombe PictureI know that in some parts of the country, the wind carries a hint of fall. Here, we will be in the 80s until October. Today will be another day in the 90s, with heat index over 100. This means looking at recipes casseroles, pot roasts and anything that might involve ovens makes me cringe.

This however, made me smile. A bombe always makes me smile. It has the fabulous retro look…it is cold, easy, and best of all will impress even the hard to please.

If regular candied fruits aren’t your thing, try some dried cranberries or even some berries from your freezer-leftover from your pick-your-own adventures this spring. I know not all of you are blessed with a bombe mold…so use a 2 1/2 quart casserole dish or a bundt pan.

Raspberry Bombe

Raspberry Bombe is a frozen spectacular. Molded layers of sherbet, ice cream, and fruit-filled whipped cream are trimmed with fresh mint and frosted red grapes.

3 pints red raspberry sherbet
2 pints pink peppermint or strawberry ice cream

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1 cup whipping cream
3 tablespoons confectioners’ sugar
Dash salt
1/4 cup finely chopped mixed candied fruits and peels
1/4 cup finely chopped almonds, toasted
Rum flavoring to taste

Chill a 2 1/2-quart metal mold in freezer. Stir sherbet just to soften. With chilled spoon, quickly spread over bottom and sides of mold; be sure sherbet comes to top. (If it slips down, refreeze in mold till workable.) Freeze firm.

Stir the ice cream just to soften. Quickly spread over raspberry layer, covering completely. Freeze firm. Whip cream with sugar and salt to soft peaks. Fold in fruits, nuts, and flavoring. Pile into center of mold, smoothing top. Cover with foil; freeze 6 hours or overnight. Peel off foil. Invert mold on chilled plate. Rub mold with hot damp towel to loosen; lift off mold. Serves 12 to 16. From: Betty Crocker’s Picture Cookbook

Raspberry Bombe Full Page

Comments

  1. That looks absolutely elegant. I’ve never made a bombe, but have always wanted to try. Since it’s still summer here too – no time like the present!

  2. 🙂 Let me know how it goes…I bet everyone will love it.

  3. The bombe looks light and cool; would make a pretty centerpiece for a tableful of salads. Is it pronounced ‘bomb’ or ‘bom-bay’?

    Being in the mood for pot roast last week and being in the south where the temps are still in the triple digits, I put the roast in my Nesco roaster and put the roaster….on the back porch LOL. I think the additional heat even helped cook it. It wasn’t as yummy as a roast cooked in the oven, but it sufficed.

  4. Wait. I never have thought about doing pot roast outside in the crock pot. That seems like an excellent idea since SOMEONE hates the smell of the meat cooking in the crockpot.

    More like Bum with an o instead of a u. You can hear it pronounced here: http://www.answers.com/bombe&r=67

  5. I’ve Nescoed in the garage and on the back porch. I’ve crocked on the back porch and patio. I fry (when and if I ever do) exclusively outside because I don’t like the smell of fried food in the house. I use the electric grill in the garage or on the back porch. Jen’s broccoli stirfry is done exclusively on the patio. Call me quirky. Yep, that’s the beauty of small electric appliances…they’re portable.

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