Tagged: ‘bombe’

Chez Dining Room: The Nobel Prize Award Ceremony Banquet

The first week in December, the recipients of this year’s Noble Prizes journey to Scandinavia for the award ceremonies, pick up their checks, and then celebrate afterwards with the ne plus ultra of state dinners attended by royalty, Parliamentarians, government officials, and invited guests.

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Lou’s Raspberry Amaretto Bombe

The art of frozen desserts has fascinated bakers for a multitude of centuries. Reliable refrigeration made this type of dessert, first created for royalty, a delight of the masses. The bombe, a sophisticated-looking classic French dessert, is composed of two layers: a sorbet, then an ice cream mixture, in a pretty mold. What is great is that a simple bowl, which will be turned upside down, looks incredible, so no special mold is needed. There are so many excellent commercial ice creams and sorbets on the market today that the connoisseur doesn’t have to rely on the laborious task of making it at home anymore. Not only do they look fantastic all smooth and round, but what a lovely surprise everybody gets when you cut it open to reveal layer upon layer of different ice cream. This version is a favorite, a creation of my friend Lou Pappas in her book, Sorbets and Ice Cream (Chronicle Books, 2005). A bombe can conveniently wait up to a week in the freezer before serving. Serve in wedges Nobel style, with Champagne.

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