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. A recipe for "chocolate & meringue bombe" is given in Mary Berry's Complete Cook Book. The dessert appeared on restaurant menus as early as 1882.

Contents

• D mo bombe glac e part 1 2
• D mo bombe glac e part 2 2
• References