Best Watermelon Bombe Dessert Recipes

WATERMELON BOMBE

Steps:

• Line 3 quart metal mixing bowl (the mold) with plastic, ensuring edges hang over sides of the bowl.
• Place the bowl the in freezer for 10 minutes.
• Chill the bowl of an electric mixer.
• Place pistachio ice cream in the chilled mixing bowl.
• Using the paddle attachment, beat on low for about 30 seconds.
• Remove the mold from the freezer.
• Using a rubber spatula, coat inside of mold with all the pistachio ice cream, making a 1/2 inch-thick layer.
• Clean mixing bowl and return both mold and bowl to freezer for 30 more minutes.
• Place vanilla ice cream in the chilled mixer bowl.
• Beat on low speed until spreadable, about 30 seconds.
• Remove mold from freezer, using the rubber spatula, spread vanilla over pistachio layer, making the new layer about 1/4 inch; return mold to freezer.
• Clean mixing bowl and return to freezer for 30 minutes more.
• Place sorbet in chilled mixing bowl; Beat on low speed for approx 1 minute.
• Fold in wafer pieces.
• Remove mold from freezer.
• Pack sorbet into center, making an even layer the comes to 1/3 inch below the top of the ice cream layer.
• Cover sorbet portion with sponge cake; trim cake if necessary.
• Return mold to freezer until completely hardened.
• To serve, place a serving plate upside down on top of the mold.
• Holding plate against the mold, invert both.
• Place a hot wet kitchen towel over the mold.
• Remove the metal bowl.
• Immeaditely before serving, remove the plastic wrap.

WATERMELON BOMBE

Steps:

• Line a 3-quart metal mixing bowl with plastic wrap, and leave the edges overhanging. Place lined bowl in freezer for 10 minutes; this will be the mold. Chill the bowl of an electric mixer as well.
• Place pistachio ice cream in the chilled mixer bowl. Using the paddle attachment of the mixer, beat on low speed until ice cream is spreadable, about 30 seconds. Remove chilled mold from freezer. Using a rubber spatula, coat inside of mold with all the pistachio ice cream, making a 1/2-inch-thick layer. Return mold and clean mixer bowl to the freezer for 30 minutes.
• Place vanilla ice cream in chilled mixer bowl. Beat on low speed until spreadable, about 30 seconds. Remove mold from freezer. Using the rubber spatula, coat pistachio layer with the vanilla ice cream, making a 1/4-inch-thick layer. Return mold and clean mixer bowl to freezer for 30 minutes.
• Place sorbet in chilled mixer bowl. Beat on low speed until sorbet has softened, about 1 minute. Fold in wafer pieces. Remove mold from freezer. Pack sorbet into center, making an even layer that comes to 1/3 inch below the top of the ice cream layer. Cover sorbet portion with sponge cake; trim cake if necessary. Return mold to freezer until completely hardened.
• To serve, place a serving plate upside down on top of the mold. Holding plate against mold, invert both. Place a hot wet kitchen towel over the mold. Remove the metal bowl. Immediately before serving, remove the plastic wrap.

WATERMELON BOMBE

Steps:

• Spray a 9.5-inch bowl with nonstick cooking spray. Line the bowl with plastic wrap and set aside. Turn an 8-inch bowl upside down and spray the outside with nonstick cooking spray. Cover the outside of the bowl with plastic wrap and set aside.
• Prepare the vanilla mousse mix with the whole milk in another bowl according to package instructions. (The milk amount is reduced from package instructions.) Pour the mousse into the lined 9.5-inch bowl. Place the smaller bowl inside and press gently to spread the filling up the sides of the bowl until just below the rim. Put the bowls in the freezer until firmly set, at least 4 hours.
• Line a baking sheet with parchment paper. Spread the watermelon cubes out onto the baking sheet in an even layer. Put in the freezer until frozen, at least 3 hours.
• Combine the frozen watermelon cubes, sweetened condensed milk and red food coloring in a food processor. Pulse to break up the watermelon cubes, then let the processor run until the mixture is smooth with a texture like soft serve ice cream. Transfer the mixture to a bowl and mix in the mini chocolate chips.
• Remove the bowls from the freezer. Remove the smaller bowl, revealing a well in the frozen mousse layer. Transfer the watermelon mixture into the well and spread with an offset spatula so the watermelon is smooth and is level with the mousse layer. Place a 10-inch cardboard cake board on top of the cake. Cover with plastic wrap and put in the freezer until set, at least 4 hours or overnight. This can be done up to 2 weeks in advance.
• When ready to decorate, prepare the Watermelon Mirror Glaze. Fit a cooling rack into a baking sheet. Put 3 ramekins on the cooling rack so that the cake can be elevated over the rack. Remove the bowl from the freezer. Discard the plastic wrap covering the cake. Invert the bowl and remove the cake. (If you have trouble removing the cake you can place the bowl in warm water to help loosen it.) Place the cake on the ramekins on the cooling rack. Pour the green mirror glaze over the frozen cake, then squeeze on lines of the yellow mirror glaze. Put in the freezer for at least 30 minutes before serving.
• Combine the corn syrup and 1/3 cup water in a small pot and bring to a boil. Put the melon gelatin into a bowl. Pour the boiling corn syrup and water mixture into the gelatin and gently whisk until the gelatin is dissolved.
• Combine the white chocolate and sweetened condensed milk in a double boiler and heat, stirring frequently, until the white chocolate is just melted and the mixture is smooth. Pour the gelatin mixture into the white chocolate and condensed milk mixture and slowly stir until well combined and the mixture is smooth.
• Divide the glaze into 2 bowls, pouring 1/4 cup in one bowl and the remaining 3/4 cup in the second bowl. Add 1 drop of yellow gel food coloring to the bowl with 1/4 cup of the gaze and 15 drops of green gel food coloring to the bowl with the 3/4 cup of the glaze and mix until well blended. Transfer the yellow glaze to a squeeze bottle. Let sit until the temperature of the glaze is around 85 degrees F. Then it is ready to pour over the watermelon cake.

WATERMELON SORBET

Steps:

• Place sugar and 3/4 cup water in a small saucepan. Bring to a boil over medium heat, stirring occasionally. When sugar has dissolved, remove pan from heat, and stir in creme de menthe, if using. Chill the syrup.
• Remove seeds from watermelon flesh. Place flesh in the bowl of a food processor; process until liquefied, about 2 minutes. Add puree to chilled syrup; stir to combine.
• Freeze sorbet in an ice-cream maker according to the manufacturer's instructions. Store, frozen, in an airtight container.

TRIPLE-LAYER ICE CREAM BOMBE

Steps:

• Line a 4-qt. bowl with plastic wrap. Place in the freezer for 30 minutes. Quickly spread strawberry ice cream over the bottom and up the sides to within 1/2 in. of the top of bowl. Freeze for 1 hour or until firm. Repeat with chocolate ice cream. Freeze for 2 hours or until firm. , Meanwhile, in a small saucepan, combine 1/2 cup whipping cream, sugar and egg yolks. Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat; stir in vanilla. Refrigerate until chilled., Fold in the hazelnuts, chopped candy bar and currants. Beat remaining whipping cream until stiff peaks form; fold into custard. Spoon into ice cream shell, spreading to completely cover the top. Cover and freeze overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Cool. Remove bombe from the freezer and invert onto a serving plate. Remove bowl and plastic wrap. Working quickly, spread chocolate, a little at a time, over entire bombe. Freeze until chocolate is firm. Cut into wedges.