I have been “planning” to make this lovely sherbet bombe all summer long. My mom has dazzled me with her gorgeous bombe creations for years and for years I’ve said that I’m going to make one. You know how that goes, right?
Please tell me that I am not alone on this.
I woke up Friday morning sleepy and unmotivated. As I stumbled to the kitchen with only coffee on my mind, I glanced out the window to see this…
I stopped dead in my tracks. What a splendor to behold. I stood there frozen for about fifteen minutes unable to take my eyes off of this most glorious sunrise.
It was breathtaking. Captivating. Inspring.
My mind kept thinking, “if I could just take a spoon to that sherbet sky”…
I knew in an instant what I had to do. It was a sign, a divine intervention telling me to stop putting off what I had to do today.
So I made a bombe.
You will never believe how easy it is to make such a stunning specimen.
This is what I did.
Placed my sherbet on the counter so that it could soften a bit.
I decided to use orange, strawberry and raspberry sherbet to match the stunning sunrise. You can use anything you wish, including ice cream or sorbet, in any combination.
Grab a box of chocolate wafers,
And give them a good pulse in a food processor. If you don’t happen to have a have a food processor, no worries, just put the cookies in a sealed plastic baggie, grab a heavy spoon & smash away.
Melt a stick and a half of butter and mix with smashed cookies until it forms a soft chocolatey mixture. Line a glass bowl with plastic wrap (allowing enough extra hanging over sides to cover the top before freezing) and with your fingers press the cookie/butter mixture onto the plastic wrap that is lining the sides of the bowl. This will become the outer crust.
Then begin spooning the softened sherbet into the cookie crust.
Add each additional flavor.
Smooth the last layer of sherbet and cover with the extra plastic wrap.
Pop the bowl into the freezer (on a flat surface) and let freeze for at least eight hours.
Once frozen, place a plate on top of bowl and gently turn over. (You may need to soak bowl in hot water for a few minutes to loosen.)
And “bada boom bada bing” …a bombe!
A stunning sweet sherbet sunrise to enjoy any day.
May all your days begin with splendor,
- 1- 9 ounce box of chocolate wafer cookies
- 1 stick salted butter- melted
- 1 quart orange sherbet
- 1 quart strawberry sherbet
- 1 quart raspberry sherbet
- Place sherbet on counter to soften. Pulse cookies in a food processor (or pound with spoon in a sealed plastic baggie). Mix melted butter and ground cookies together until it becomes incorporated. Grab a 3 quart glass container and line with plastic wrap (leave enough extra over the edge to cover top of bowl before freezing). With fingers, press cookie/butter mixture on top of the plastic wrap, around sides of bowl. Next spoon in softened sherbet. I used a little over ½ a quart of each flavor. Be careful not to overfill. Cover the top with extra plastic wrap. Place in freezer (on a flat surface) for at least 8 hours. Remove from freezer, place a plate on top of bowl, gently turn over to release bombe. You may need to soak bowl in hot water for a few minutes if bombe seems stuck.