The Moulding of Bombes

Ingredients

Equipment Needed

• •1¼ litre metal bombe mould or 18 cm (7 inch) stainless-steel bowl
• •Small offset spatula or the back of a sturdy spoon
• •White parchment paper
• •Long thin slicing knife
• •Flat freezer-safe serving platter

Instructions

1. 1

   Chill the mould

   Set a clean 1¼ litre metal bombe mould or stainless-steel bowl in the freezer for 30 minutes. Chill the parchment round and a flat serving platter as well. Metal is the honest home equivalent of the old lidded mould because it conducts cold quickly; glass is slow to freeze and risky when dipped in water.

   If the bowl has a rounded base, stand it securely in a ring made from a folded kitchen towel while you fill it.
2. 2

   Clothe the mould

   Let the ordinary ice preparation stand just until a sturdy spoon can cut through it, usually 5 to 10 minutes. Spoon it into the frozen mould and press it across the bottom and up the sides with a small offset spatula, making an even coat about 8 mm (⅓ inch) thick. This is the clothing-the-mould operation described in Another Method of Preparing Aspics de Filets de Soles (No. 916); the fish preparation is a procedural cross-reference, not something that enters the dessert. Turn the mould as you work and hold it against the light to find thin patches, then freeze the shell for 30 minutes.

   If the ice slides downward, turns glossy, or pools at the bottom, it has softened too far. Return the mould and remaining ice to the freezer for 10 minutes, then patch the coat. Ça se rattrape.
3. 3

   Fill the centre

   Spoon the cold Bombe preparation or Mousse preparation into the firm shell a little at a time, pressing gently from the centre outward so no large air pockets remain. Keep the spatula away from the outer coat and level the filling at the rim. If the shell cracks, press a spoonful of the reserved ordinary ice into the break and freeze it for 10 minutes before continuing. If the filling pours rather than mounds, chill it until softly spoonable; a fluid centre melts the coat and blurs the layers.

4. 4

   Seal and freeze

   Lay the parchment round directly over the filling, pressing out trapped air, then close the fitted lid or wrap the mould tightly with a double layer of foil. Freeze it upright for at least 6 hours, preferably overnight. The book's shorter freeze belonged to a mould buried in a strong freezing mixture; a domestic freezer works more gently and needs the longer rest. The centre should be completely firm before unmoulding.

5. 5

   Release the bombe

   Remove the lid, foil, and parchment. Wash the outside of the mould briefly with cold water, then dip it only to the rim in tepid water, about 20 to 25°C (68 to 77°F), for 2 to 4 seconds. Never use warm water. Dry the mould thoroughly, place the chilled platter over it, and overturn both together. If the bombe does not release, do not leave it soaking; dry it, wait 10 seconds, and repeat with another 1-second dip. Ça se rattrape, but patience here is measured in seconds.

6. 6

   Slice and serve

   Return the unmoulded bombe to the freezer for 15 minutes if its surface softened during release. To serve, dip a long thin knife in hot water, wipe it completely dry, and cut decisive wedges so the shell and centre remain distinct. Warm the knife, never the mould. Set the bombe down without further decoration; its clean dome and visible layers are the finish. À table!

Chef Tips

• •Plain ice does not mean frozen water, nor does it automatically mean vanilla. It means the ordinary ice preparation carrying the flavour named by the bombe, less rich and more firmly frozen than its centre.
• •Keep the two finished preparations separate, just as the book does. This entry teaches their assembly and moulding; their own formulas determine their flavour and internal ratios.
• •A metal bombe mould gives the cleanest release, but a 1¼ litre stainless-steel mixing bowl works beautifully. Avoid silicone, which bends while you spread the shell, and avoid glass, which dislikes sudden temperature changes.
• •Mousses in the book's vocabulary are light moulded preparations. For this use, the selected sweet Mousse must be suitable for freezing and should enter the mould cold, cohesive, and softly spoonable.
• •Unmould onto a thoroughly chilled platter, with a folded white napkin beneath it if condensation makes the dish slide. Cooking well is not cooking fancy.

Advance Preparation

• •Prepare and chill the ordinary ice and the Bombe or Mousse filling according to their own entries before beginning the moulding. Both must be cold enough to hold a spoon mark.
• •Assemble the bombe the evening before serving and freeze it overnight. Once completely firm, it can remain sealed in its mould for up to one week without losing its shape.
• •Chill the serving platter at least 30 minutes before unmoulding. The cold surface buys you time for clean slicing at the table.

Frequently Asked Questions

Nutrition Information

1 serving (about 125g)