STRAWBERRY BOMBE

STRAWBERRY BOMBE 2 qts. vanilla ice cream 2 pts. strawberries 1/4 c. sugar 3 tbsp. Kirsch or strawberry liqueur 1 tsp. vanilla extract 1 c. heavy cream

Bombes are best made in a metal mold, such as a six cup charlotte mold, but any decorative mold will do. To avoid cutting through a solid mold at the table, the bombe must be unmolded at least an hour before it is to be eaten. It is then allowed to soften but not melt in the refrigerator. Remove ice cream from the freezer and allow it to soften about 10 minutes. Line the entire mold with at least an inch of ice cream, leaving a hollow in the center for the strawberry mousse. Return the mold and leftover ice cream to the freezer while making the mousse.

Wash and stem one pint of berries and place them in food processor. Add the sugar, Kirsch and vanilla and reduce the berries to a puree. Whip the cream until stiff and fold the strawberry puree into it. Remove the mold from the freezer and pack the mousse into the hollow. Cover with plastic wrap and with foil. Return to the freezer for at least 6 hours or until the mousse is frozen.

Then fill in the mold with a top layer of the ice cream. Cover again with plastic wrap and replace foil. Return to freezer.

Wash and stem the second pint of berries and leave them whole. Cover and refrigerate. An hour before serving, remove the mold from the freezer and dip it quickly in basin of hot water. Dry the mold, run a knife around the rim and unmold the bombe onto a platter. Arrange the whole berries around it and place in the refrigerator, not the freezer, until serving time.

#strawberry #bombe