Bombe Victoria

Ingredients

Equipment Needed

• •1.5 litre metal bombe mould or smooth stainless-steel bowl
• •Shallow metal freezer tray
• •Food processor or strong blender
• •Countertop ice-cream machine
• •Fine-mesh sieve
• •Instant-read thermometer
• •Long slicing knife

Instructions

1. 1

   Macerate and drain

   Combine the diced candied fruit with the kirsch and leave it for 30 minutes, turning it once so every piece is scented. Tip it into a fine sieve and drain for another 30 minutes, then spread the fruit over a clean towel and blot until no wet mark remains. Do not pour the collected kirsch syrup into the ice. If the fruit still glistens wet, give it more time and fresh towelling. Ça se rattrape now; once that syrup is inside the bombe, it does not.

   Use dry kirsch, not a sweet cherry liqueur. The candied fruit already brings ample sugar, and additional syrup keeps the centre soft.
2. 2

   Prepare strawberry ice

   Put the water and strawberry-ice sugar in a small saucepan. Warm gently until the sugar dissolves, then simmer for 1 minute and cool. Blend the strawberries with the syrup and lemon juice until completely smooth, then pass the purée through a fine sieve to remove the seeds. Pour it into a shallow metal tray and freeze for 3 to 4 hours, until solid around the edges and firm through the centre.

3. 3

   Cook the custard

   Bring the milk, cream, split vanilla bean, and salt just below a boil, then take the pan from the heat and leave it for 10 minutes. Whisk the yolks with the Plombière sugar until smooth. Pour in one-third of the warm dairy while whisking, return everything to the saucepan, and cook over low heat with constant stirring until the crème anglaise coats the spoon and a finger drawn through it leaves a clean path, about 82°C. Never let it boil. If tiny cooked flecks appear, remove the pan immediately, blend briefly, and strain into a cold bowl. Ça se rattrape before those flecks become scrambled egg.

   A thermometer is useful, but the spoon tells the same truth. The custard is ready when it coats rather than merely wets the back.
4. 4

   Chill the custard

   Strain the crème anglaise into a bowl set over ice, scrape in the vanilla seeds, and stir until cold. Cover the surface directly and refrigerate for at least 4 hours. Put the clean bombe mould and serving platter in the freezer during the final 30 minutes. A cold mould buys you working time, which matters when the strawberry ice begins to soften.

5. 5

   Smooth strawberry ice

   Break the frozen strawberry mixture into pieces and process until smooth, dense, and spreadable, stopping to scrape the bowl. This replaces a second ice-cream canister without changing the strawberry shell's purpose. If the mixture is too hard for the blade, wait 5 minutes; if it becomes loose and glossy, return it to the shallow tray for 15 minutes before lining the mould.

6. 6

   Chemiser the mould

   Chemiser means to clothe the mould, the technique preserved in Another Method of Preparing Aspics de Filets de Soles (No. 916). Pack the strawberry ice firmly over the bottom and sides of the frozen bombe mould in an even layer about 1.25 cm thick, rotating the mould as you smooth it with the back of a cold spoon. Press out every gap, especially where the bottom meets the sides. Freeze for 1 hour, then inspect the shell and patch any thin or cracked place with softened strawberry ice. A crack is not a verdict. Ça se rattrape before the filling goes in.

7. 7

   Churn and fill

   Remove the vanilla bean from the chilled custard and churn the custard in an ice-cream machine until it holds soft folds. Fold in the cold, thoroughly drained candied fruit by hand so it remains evenly distributed. Spoon the glace Plombière into the firm strawberry shell, pressing gently into the curve so no hollow pockets remain, then level it flush with the rim. If the filling slumps like liquid, freeze it in its bowl for 10 to 15 minutes, stir, and try again. Cover the surface directly with baking parchment, seal the mould with its lid or foil, and freeze for at least 8 hours.

8. 8

   Unmould and serve

   Remove the parchment and press the chilled platter over the mould. Wrap the outside with a warm, well-wrung towel for 5 seconds, invert, and lift gently. If the bombe holds fast, repeat for 3 seconds rather than forcing it. Return the unmoulded bombe to the freezer for 15 minutes if its surface has softened. Cut with a long knife dipped in hot water and wiped dry between slices, revealing the vivid strawberry shell around the ivory, fruit-studded centre. À table!

Chef Tips

• •Use a 1.5 litre metal bombe mould or a smooth stainless-steel bowl of the same capacity. Metal responds quickly to both freezing and the warm towel used for unmoulding; thick glass makes both operations slower and less predictable.
• •Ripe seasonal strawberries are splendid, but unsweetened frozen fruit picked ripe is the honest classical pantry answer when fresh berries taste of water. Thaw and drain it before weighing.
• •Choose firm candied fruit rather than fruit held in heavy syrup. Candied cherries, orange peel, and angelica give the traditional jewel-like centre, but the exact mixture matters less than cutting it evenly and draining it fiercely.
• •Do not increase the kirsch. Alcohol softens frozen mixtures, and the measured amount already gives the Plombière a clear cherry perfume without sacrificing its slice.
• •Let the bombe stand for 5 minutes before cutting, no longer. You want a knife to pass cleanly through the shell while the centre remains cold and close-textured.

Advance Preparation

• •Freeze the ice-cream machine canister for the full time required by its maker, commonly at least 24 hours. A half-frozen canister gives a loose Plombière filling.
• •The candied fruit can be macerated, drained, blotted, and refrigerated in a covered container one day ahead.
• •The completed Bombe Victoria can be frozen for 2 days before serving. Keep it tightly covered so the cream does not collect freezer odours.
• •Unmould the bombe up to 30 minutes before serving and return it to the freezer on its platter. This leaves only slicing to do when the table is ready.

Frequently Asked Questions

Nutrition Information

1 serving (about 200g)