Ingredients with Measurements:
- 1 cup shelled pistachios
- 1/2 cup granulated sugar
- 1/4 cup water
- 2 cups heavy cream
- 1/2 cup mango puree
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Special equipment needed:
- Ice cream maker
- 6 individual silicone molds or ramekins
- Blender or food processor
Step-by-step instructions:
1. In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring occasionally, until the sugar has dissolved. Remove from heat and let cool.
2. In a blender or food processor, pulse the shelled pistachios until they are finely ground.
3. In a large mixing bowl, whisk together the heavy cream, mango puree, powdered sugar, vanilla extract, and salt until well combined.
4. Add the cooled sugar syrup to the mixing bowl and whisk until fully incorporated.
5. Fold in the ground pistachios.
6. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
7. Once churned, spoon the mixture into the silicone molds or ramekins. Smooth the tops with a spatula.
8. Freeze the molds or ramekins for at least 4 hours, or until the mixture is fully frozen.
9. To serve, remove the molds or ramekins from the freezer and let sit at room temperature for a few minutes to soften slightly.
10. Carefully remove the bombes glacées from the molds or ramekins and place on serving plates.
Time:
Preparation time: 20 minutes
Cooking time: 4 hours (freezing time)
Temperature:
Freeze at 0°F (-18°C)
Serving size:
6 servings
Nutritional information:
Calories per serving: 480
Fat per serving: 38g
Carbohydrates per serving: 31g
Protein per serving: 6g
Substitutions for ingredients:
- Almonds or cashews can be substituted for pistachios.
- Any fruit puree can be substituted for mango puree.
Variations:
- Add chopped pistachios or mango chunks to the mixture before freezing for added texture.
- Use different molds or ramekins for a different presentation.
Tips and tricks:
- Make sure the sugar syrup has fully cooled before adding it to the mixing bowl.
- Use a silicone spatula to smooth the tops of the mixture in the molds or ramekins for a clean finish.
- To remove the bombes glacées from the molds or ramekins, run a knife around the edges and invert onto a plate.
Storage instructions:
Store the bombes glacées in an airtight container in the freezer for up to 1 week.
Reheating instructions:
Not applicable.
Presentation ideas:
Serve the bombes glacées on a bed of fresh mango slices or with a drizzle of raspberry sauce.
Garnishes:
Chopped pistachios, fresh mint leaves, or edible flowers.
Pairings:
Serve with a glass of sparkling wine or a cup of hot tea.
Suggested side dishes:
Not applicable.
Troubleshooting advice:
- If the mixture is not freezing properly, make sure the ice cream maker is fully frozen before use.
- If the bombes glacées are difficult to remove from the molds or ramekins, run them under warm water for a few seconds to loosen.
Food safety advice:
Make sure all ingredients are fresh and properly stored before use.
Food history:
Bombes glacées, or "ice cream bombs," originated in France in the 19th century as a way to serve ice cream in a unique and elegant way.
Flavor profiles:
The combination of sweet mango and nutty pistachios creates a rich and creamy flavor with a tropical twist.
Serving suggestions:
Serve the bombes glacées as a refreshing dessert on a hot summer day.
Related Categories
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Region: French