Ingredients with Measurements:
- 2 cups fresh strawberries, hulled and chopped
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 4 egg yolks
- 6 oz white chocolate, chopped
- 1/2 tsp vanilla extract
- Pinch of salt
Special equipment needed:
- Ice cream maker
- 6 individual silicone molds or ramekins
Step-by-step instructions:
1. In a medium saucepan, combine the strawberries, sugar, and water. Cook over medium heat until the strawberries are soft and the sugar has dissolved, about 10 minutes.
2. Remove from heat and let cool slightly. Puree the mixture in a blender until smooth. Set aside.
3. In a separate saucepan, heat the cream and milk over medium heat until it begins to steam.
4. In a medium bowl, whisk together the egg yolks, white chocolate, vanilla extract, and salt until smooth.
5. Slowly pour the hot cream mixture into the egg mixture, whisking constantly.
6. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes.
7. Remove from heat and strain the mixture through a fine-mesh sieve into a large bowl. Stir in the strawberry puree.
8. Cover the bowl and refrigerate until completely chilled, at least 2 hours or overnight.
9. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
10. Divide the mixture among the silicone molds or ramekins and freeze until firm, at least 4 hours or overnight.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Chilling time: 2 hours or overnight
Freezing time: 4 hours or overnight
5. Temperature:
Cooking temperature: Medium heat
Freezing temperature: -18°C or 0°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 350
Fat: 21g
Carbohydrates: 35g
Protein: 5g
Sodium: 60mg
Sugar: 31g
Substitutions for ingredients:
- Fresh strawberries can be substituted with frozen strawberries.
- White chocolate can be substituted with dark chocolate or milk chocolate.
- Heavy cream can be substituted with coconut cream or almond cream.
- Whole milk can be substituted with almond milk or soy milk.
Variations:
- Add chopped nuts or chocolate chips to the mixture before freezing.
- Use different fruits such as raspberries or blueberries instead of strawberries.
- Add a layer of crushed cookies or graham crackers to the bottom of each mold before pouring in the mixture.
Tips and tricks:
- Make sure the mixture is completely chilled before pouring it into the ice cream maker.
- Use a silicone mold or ramekin that is easy to remove the frozen bombe from.
- To remove the bombe from the mold, dip it in warm water for a few seconds and then invert it onto a plate.
Storage instructions:
Store the frozen bombes in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
There is no need to reheat the bombes. Serve them frozen.
Presentation ideas:
Serve the bombes on a plate with fresh strawberries and a drizzle of melted white chocolate.
Garnishes:
Fresh mint leaves or edible flowers can be used as a garnish.
Pairings:
Serve the bombes with a glass of champagne or a fruity white wine.
Suggested side dishes:
Serve the bombes as a dessert after a light meal such as grilled fish or chicken.
Troubleshooting advice:
- If the mixture is not thickening, increase the heat slightly and continue to stir until it thickens.
- If the mixture is too thick, add a little more milk or cream to thin it out.
Food safety advice:
Make sure to cook the egg mixture until it reaches a safe temperature of 160°F to avoid any risk of foodborne illness.
Food history:
The bombe glacée is a classic French dessert that has been around since the 19th century. It is typically made with ice cream and fruit puree.
Flavor profiles:
The combination of sweet strawberries and creamy white chocolate creates a rich and indulgent flavor profile.
Serving suggestions:
Serve the bombes on a chilled plate to keep them frozen for longer.
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Region: French