About National Raspberry Bombe Day
If you’re a fan of odd holidays and berry desserts, National Raspberry Bombe Day is going to tick a lot of boxes.
Commemorated annually on August 11th, the holiday honors the sweet frozen treat, which is a perfect source of refreshment on a hot summer’s day.
The dessert appeared on restaurant menus as early as 1882.
Its name comes from the fact that its spherical shape resembles a cannonball. In fact, some older recipes show that spun sugar was sometimes used as a wick. Brandy was poured onto the plate and lit to create a flaming bombe.
A typical bombe contains sherbet, heavy cream, sugar, chopped nuts, candied fruit and a dash of rum. The dessert is layered using a spherical mold and frozen overnight.
Martha Stewart has a slightly different take on the classic recipe, and her instructions for baking a Raspberry Pavlova Bombe are listed below.
- 2 large egg whites
- 1/2 cup sugar
- Pinch cream of tartar
- 11 cups raspberries (about 9 pints)
- 1 pint plus 1 cup raspberry sorbet
- 2 pints vanilla ice cream
- 2 tablespoons sliced almonds (optional)
Preheat the oven to 200 degrees. Line a baking sheet with parchment; set aside. In the bowl of an electric mixer, combine egg whites, sugar, and cream of tartar. Set over a pan of simmering water; whisk constantly until sugar is dissolved and the mixture is warm to the touch. Remove from heat; mix, using a whisk attachment, on medium-high, until stiff peaks form, about 10 minutes.
Transfer meringue to parchment-lined baking sheet; spread into a 5-inch-diameter disk that is 1/2 inch thick. Transfer to oven; let dry but not brown; this will take about 4 hours. Remove from oven; let cool. Remove from parchment, break into 2- to 4-inch shards, and set aside.
Meanwhile, line a 9-inch-diameter, 4- inch-deep metal bowl with raspberries. With open sides of berries facing the wall of the bowl, place raspberries neatly in the bottom and up sides of the bowl. Work up the sides of the bowl as far as you can; if berries start to fall, add them later. Transfer the bowl to the freezer, and let berries completely freeze in the bowl, for about 2 hours.
Beat 1 cup raspberry sorbet in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes. Remove the mold from the freezer, and gently layer sorbet in the bottom of the bowl, smoothing it toward the edges with an offset spatula. Return mold to freezer until sorbet has hardened. Remove mold from the freezer; cover the sorbet with a single layer of raspberries, about 1 1/2 cups. Return to freezer until berries are solid, about 20 minutes. Soften 1 pint of vanilla ice cream as above. Remove mold from the freezer; spread a layer of vanilla ice cream over frozen berries, making sure ice cream is spread all the way to the sides of the berry-lined bowl. Return mold to the freezer, and let vanilla ice cream become firm about 15 minutes.
Soften 1 pint raspberry sorbet as above; set aside. Remove mold from the freezer; layer the meringue on top of the vanilla ice cream in a single layer; it is fine if some pieces overlap. On top of the meringue, spread the remaining cup of raspberry sorbet, making sure it touches berry lined edges of the bowl. Return mold to the freezer. Continue the process with one more single layer of raspberries, about 2 cups. Add remaining softened vanilla ice cream in an even layer. Add berries as needed to the lining of the bowl so they completely encase the ice cream on top of the bowl. Cover with plastic wrap; let bombe completely freeze overnight. Scatter sliced almonds, if using, over vanilla ice cream to keep from slipping when turned out. To unmold, dip the bowl into very hot water for 7 seconds. Using some force, invert onto a cutting board. Transfer to a serving platter. Working quickly, using a sharp knife, slice bombe into wedges; serve.
Click here for the full recipe from Martha Stewart’s website.