Recipe courtesy of
Andy Liang
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Champagne-Strawberry Ice Cream Bombe
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- Level: Intermediate
- Total: 10 hr
- Active: 1 hr
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 542
- Total Fat
- 28 g
- Saturated Fat
- 11 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 1 g
- Sugar
- 45 g
- Protein
- 6 g
- Cholesterol
- 145 mg
- Sodium
- 137 mg
Sparkling white sugar suggests bubbly champagne, which is used in two different components of this showstopping dessert. We start with a champagne-spiked semifreddo outer layer that enrobes prepared strawberry ice cream. The soft semifreddo has the same quality as a rich mousse paired with the fruity ice cream center, all set on a champagne cake layer that stays soft when frozen. Once the bombe is completely frozen solid, invert onto a tall cake stand, then cover the entire bombe with sparkling coarse white sugar for extra crunch and sweetness. Enjoy this during your next New Year’s party!
- Level: Intermediate
- Total: 10 hr
- Active: 1 hr
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 542
- Total Fat
- 28 g
- Saturated Fat
- 11 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 1 g
- Sugar
- 45 g
- Protein
- 6 g
- Cholesterol
- 145 mg
- Sodium
- 137 mg
Ingredients
For the Semifreddo:
For the Cake and Ice Cream:
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Directions
- Lightly coat a 3-quart, 9-inch-diameter bowl with cooking spray. Line with plastic wrap, leaving an overhang and pressing the plastic against the inside of the bowl as much as possible. Place a 1-quart, 6 1/2-inch-diameter bowl inside the large bowl. Put in the freezer until needed.
- Make the semifreddo: Bring 1 inch of water to a simmer in a medium saucepan over medium heat. Whisk together the granulated sugar, egg yolks and champagne in a medium heatproof bowl until smooth.
- Place the bowl over the saucepan (do not let the bottom of the bowl touch the water) and cook, stirring constantly with a rubber spatula, until the mixture is thickened and coats the back of a spoon, 6 to 10 minutes. (If the mixture starts to curdle, remove the bowl from the saucepan and stir until smooth before placing back over the water.) Strain through a fine-mesh strainer into another bowl and stir in the white chocolate and vanilla until the chocolate is completely melted. Press plastic wrap directly on the surface of the mixture and refrigerate until cold and starting to firm up, at least 1 hour.
- Whip the heavy cream in a large bowl with a mixer on medium speed until stiff peaks form, 1 to 2 minutes. Using a rubber spatula, fold the whipped cream into the semifreddo mixture in 2 additions until fully combined. Remove the chilled 1-quart bowl from the 3-quart bowl. Spoon the semifreddo mixture into the 3-quart bowl and top with another sheet of plastic wrap, leaving an overhang. Slowly press the 1-quart bowl onto the plastic-covered mixture, keeping the bowl centered, until the mixture comes up the sides of the 3-quart bowl, about 1 inch from the top. Cover with the overhanging plastic wrap and freeze until firm but not completely solid, at least 4 hours.
- Meanwhile, make the cake: Preheat the oven to 350 degrees F. Coat a 9-inch round cake pan with cooking spray. Line with parchment and spray the parchment; set aside.
- Whisk the flour, granulated sugar, baking powder and salt in a medium bowl until thoroughly combined. In a large bowl, whisk the champagne, vegetable oil, egg and vanilla until combined. Whisk the dry ingredients into the wet ingredients until just combined. Pour into the prepared cake pan and bake until a toothpick inserted into the center comes out with moist crumbs, about 20 minutes. Let the cake cool completely in the pan on a rack. Turn out of the pan and remove the parchment.
- An hour before assembling the bombe, place the strawberry ice cream in the refrigerator to soften.
- Remove the bowl from the freezer and remove the 1-quart bowl and top layer of plastic wrap. Scoop the strawberry ice cream into the semifreddo crater. Gently pack in the ice cream and smooth the top with a small offset spatula. Press the cake layer on top of the ice cream, cover with plastic wrap and freeze until very firm, at least 4 hours or up to overnight.
- Remove the top layer of plastic wrap and invert the bowl onto a platter or cake stand. Wipe the outside of the bowl with a hot cloth, then remove the bowl. Remove the plastic wrap and carefully press coarse sugar onto the semifreddo in an even layer. Serve immediately or cover and freeze up to 2 days.
