Ingredients with Measurements:
- 1 cup heavy cream
- 1/2 cup almond milk
- 1/2 cup granulated sugar
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1/2 cup sliced almonds, toasted
Special equipment needed:
- 6 individual silicone molds or ramekins
- Electric mixer
- Fine mesh strainer
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, almond milk, sugar, orange juice, orange zest, almond extract, and salt. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. Remove the saucepan from the heat and let it cool for 5 minutes.
3. Pour the mixture through a fine mesh strainer into a large bowl. Discard the solids.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is completely chilled.
5. Once the mixture is chilled, use an electric mixer to beat it until it becomes light and fluffy, about 3-5 minutes.
6. Fold in the toasted sliced almonds.
7. Divide the mixture evenly among the silicone molds or ramekins.
8. Cover each mold or ramekin with plastic wrap and freeze for at least 6 hours, or until the mixture is completely frozen.
9. To serve, remove the bombes glacées from the molds or ramekins and garnish with additional toasted sliced almonds and orange zest.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Freezing time: 6 hours
Temperature:
Refrigerate: 40°F or below
Freeze: 0°F or below
Serving size:
6 servings
Nutritional information:
Calories: 315
Fat: 23g
Saturated Fat: 11g
Cholesterol: 62mg
Sodium: 108mg
Carbohydrates: 25g
Fiber: 1g
Sugar: 23g
Protein: 3g
Substitutions for ingredients:
- Almond milk can be substituted with any other type of milk.
- Orange juice can be substituted with any other citrus juice.
- Almond extract can be substituted with vanilla extract.
Variations:
- Add chopped candied orange peel to the mixture before freezing.
- Use different types of nuts, such as pistachios or hazelnuts, instead of almonds.
- Top the bombes glacées with a drizzle of chocolate sauce before serving.
Tips and tricks:
- Toast the sliced almonds in a dry skillet over medium heat for 3-5 minutes, or until golden brown and fragrant.
- Use a silicone mold or ramekin that is slightly larger than the amount of mixture you are using to make it easier to remove the bombes glacées from the mold.
- If the mixture is too thick to pour into the molds or ramekins, use a spoon to scoop it in.
Storage instructions:
- Store the bombes glacées in an airtight container in the freezer for up to 1 month.
Reheating instructions:
- Allow the bombes glacées to thaw in the refrigerator for 30 minutes before serving.
Presentation ideas:
- Serve the bombes glacées on a chilled plate.
- Garnish with fresh mint leaves.
Garnishes:
- Toasted sliced almonds
- Orange zest
- Chocolate sauce
- Fresh mint leaves
Pairings:
- Serve with a glass of sparkling wine or champagne.
Suggested side dishes:
- Fresh fruit salad
- Shortbread cookies
Troubleshooting advice:
- If the mixture is too thin, add more toasted sliced almonds.
- If the mixture is too thick, add a splash of almond milk.
Food safety advice:
- Make sure to use pasteurized eggs if using raw eggs in the recipe.
- Store the bombes glacées in the freezer at 0°F or below to prevent bacterial growth.
Food history:
- Bombes glacées, or "ice cream bombs," originated in France in the 19th century.
Flavor profiles:
- Creamy, nutty, citrusy
Serving suggestions:
- Serve the bombes glacées as a refreshing dessert on a hot summer day.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Ingredient: N/A
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Region: French
Taste: Citrusy, Nutty, Sweet, Refreshing