Bombe Hollandaise

Ingredients

Equipment Needed

• •1.5-liter metal bombe mould or round-bottomed metal bowl
• •Electric hand mixer or stand mixer
• •Small heavy saucepan
• •Instant-read or sugar thermometer
• •Large bowl for an ice bath
• •Flexible spatula
• •Chilled serving platter

Instructions

1. 1

   Chill the mould

   Set a 1.5-liter metal bombe mould or round-bottomed metal bowl in the freezer for at least 30 minutes. Chill the platter for unmoulding as well. A cold mould catches the softened ice cream quickly, which gives you an even shell instead of a puddle creeping toward the bottom.

2. 2

   Clothe the mould

   Soften about three-quarters of the vanilla ice cream until a spatula passes through it but the edges remain firm. The book names this operation through Another Method of Preparing Aspics de Filets de Soles (No. 916): clothing the mould means covering its interior with an even layer. Only that technique crosses into this dessert, no aspic or sole. Press the ice cream about 1.25 cm thick over the bottom and sides, working quickly and closing every thin patch. Freeze for 45 minutes, and return the remaining ice cream to the freezer for the final cap.

   Hold the mould toward a bright window before freezing it. Darker translucent patches mark thin areas; cover them with another spoonful of ice cream now.
3. 3

   Whip the cream

   Whip the cold cream until it forms soft peaks that bend when the whisk lifts. Keep it supple, not stiff, because it must fold through the pâte à bombe without knocking out its volume. Refrigerate it while you cook the sugar.

4. 4

   Cook the syrup

   Put the sugar and water in a small heavy saucepan. Warm gently until the sugar dissolves, then boil without stirring until the syrup reaches 118°C (244°F), the soft-ball stage. If crystals form around the edge, cover the pan for 30 seconds so condensation washes them down. If the whole syrup turns grainy, add 1 tablespoon of water, dissolve it over low heat, and begin the boil again. Ça se rattrape.

5. 5

   Build the pâte

   While the syrup finishes, beat the yolks in a heatproof bowl until pale and slightly thickened. Keep the mixer running at medium speed and pour the hot syrup in a thin stream down the side of the bowl, between the beaters and the bowl wall. Never pour directly onto the moving beaters, which fling sugar into hard threads. Increase the speed and beat for 6 to 8 minutes, until the pâte à bombe is voluminous, holds a broad ribbon, and has lost most of its heat.

6. 6

   Cool and perfume

   Set the bowl over ice and continue beating until the base feels cool, not merely lukewarm, and the bowl no longer carries heat against your palm. Fold in the chilled Curaçao only now, then fold in the whipped cream in three additions, turning from the bottom until no white streaks remain. If the liqueur went into a warm base, cool it completely and fold in 1 teaspoon of fresh Curaçao to restore the perfume, no more or the center may refuse to firm.

7. 7

   Fill and seal

   Spoon the Curaçao pâte à bombe into the frozen vanilla shell, pressing gently so no large air pockets remain, and stop about 1.25 cm below the rim. Soften the reserved vanilla ice cream just enough to spread, then cover the filling completely and level it with the rim. Cover tightly and freeze on a level shelf for at least 8 hours, preferably overnight.

8. 8

   Unmould and serve

   Dip the outside of the mould in warm water for 5 to 8 seconds, wipe it dry, place the chilled platter over it, and invert decisively. If the bombe holds fast, wrap the mould briefly in a warm towel rather than soaking it again. Return the unmoulded bombe to the freezer for 15 minutes if its surface has softened. Cut with a thin knife dipped in hot water and wiped dry between slices. À table!

Chef Tips

• •Choose a dense vanilla ice cream made with real cream and a clear vanilla flavor. A very airy ice cream leaves the shell fragile, while strong caramel or egg notes obscure the Curaçao center.
• •Use clear or amber Curaçao with a clean bitter-orange fragrance. Blue Curaçao changes the appearance without improving the flavor, and another orange liqueur changes the preparation the source names.
• •The reference to Another Method of Preparing Aspics de Filets de Soles (No. 916) supplies the classical meaning of clothing the mould. It is a technique citation only; no savory preparation belongs in the bombe.
• •For guests who are pregnant, elderly, very young, or immunocompromised, use pasteurized egg yolks. The texture and method remain the same.
• •A thin, hot, dry knife gives clean rings of vanilla and Curaçao filling. Sawing with a cold knife compresses the center and drags ice cream across the cut.

Advance Preparation

• •Assemble the bombe the day before serving and freeze it overnight. Once fully firm, it keeps well for up to one week if tightly covered against freezer odors.
• •The vanilla shell can be clothed and frozen a day before the filling is made. Keep the mould covered once the shell is hard so its surface does not dry.
• •For an unhurried dinner party, unmould the bombe onto its chilled platter up to two hours ahead, cover it lightly, and return it to the freezer. Slice only when everyone is at the table.

Frequently Asked Questions

Nutrition Information

1 serving (about 170g)