Bombe glacée
| Bombe glacée | |
|---|---|
 | |
| Alternative names | Bombe |
| Course | Dessert |
| Place of origin | France |
| Main ingredients | ice cream |
 Cookbook:Bombe glacée  Bombe glacée | |
A bombe glacée or simply a bombe in English, is an ice cream dessert frozen in a spherical mould so as to resemble a cannonball, hence the name. Escoffier gives over sixty recipes for bombes in Le Guide culinaire.[1] A recipe for "chocolate & meringue bombe" is given in Mary Berry's Complete Cook Book.[2] The dessert appeared on restaurant menus as early as 1882.[3]
Notes
- ↑ Auguste Escoffier, (1907), Le Guide culinaire.
- ↑ Mary Berry's Complete Cook Book. Dorling Kindesley. 1995. ISBN 0-7513-0205-8.
- ↑ "Albemarle Hotel" restaurant, New York, menu dated February 2, 1882: "Pastry and Dessert ... Bombe Napolitaine 30."