Ice bomb
An ice cream bomb is an ice cream dish with a shell made of ice cream and a special, flavored filling. Ice bombs have a typical, hemispherical shape and are often lavishly decorated - similar to cakes. Ice bombs are also available as commercial goods, but then only consist of layers of different, industrially produced types of ice cream.
Manufacturing
To make it, an ice bomb mold or round bowl is strongly cooled, lined with ice cream at least a centimeter thick and then frozen again. For the ice cream bomb mass, egg yolks are first whipped over low heat with sugar syrup, cold whipped, flavored with fruit puree, chocolate, liqueur or other depending on the recipe and then topped off with whipped cream. Finally, the mixture is poured into the mold and everything is frozen thoroughly.
Classic
Classic recipes are e.g. B .:
- Aiglon ice cream bomb : strawberry ice cream, filling with chartreuse
- Almeria ice cream bomb : vanilla ice cream with anisette , filling with pomegranate puree
- Bismarck ice cream bomb : vanilla ice cream with maraschino and chopped almonds , filling with apricot puree
- Ice bomb fanchonnette : orange ice cream , filling with brittle
- Gismonda ice cream bomb : nut ice cream, filling with raisins and anisette
- Ice cream marinette : vanilla ice cream, ice cream mixture with strawberry puree
- Nesselrode ice cream bomb : vanilla ice cream, filling with glazed chestnuts
- Ice cream bomb Otéro : apricot ice cream , filling with black currants
- Vanderbilt ice cream bomb : orange ice cream, filling with kirsch , wild strawberries and Grand Marnier
- Eisbombe Zamora : mocha ice cream, filling with Curacao
Cassata
The famous cassata is not originally an ice cream bomb, but a cake made from ricotta , candied fruit and biscuit , which is served chilled. The ice cream bomb Cassata (of the same name) , on the other hand, consists of vanilla and chocolate ice cream as well as a parfait with candied fruit. The ice cream specialty “Cassata” (also of the same name) , which contains layered ice cream and candied fruit, is widespread in Italy and Switzerland .
Web links
Individual evidence
- ^ Josef Loderbauer: The confectioner's book in learning fields . Verlag Handwerk und Technik, Hamburg 2009, ISBN 978-3-582-40203-5 .