Best 3 Watermelon Bombe Recipes
Watermelon bombe is a refreshing and elegant dessert that is perfect for summer gatherings. Made with fresh watermelon, ice cream, and sherbet, this frozen treat is sure to impress your guests. With its vibrant colors and delicious flavors, watermelon bombe is a showstopper that is sure to be a hit at any party.
Check out the recipes below so you can choose the best recipe for yourself!
WATERMELON BOMBE
Layers of ice cream are molded in a bowl to make this impressive ice-cream cake. A pistachio "rind" is lined with vanilla and filled with watermelon sorbet. The seeds are an improvement on nature: They're bits of chocolate wafers. A sponge-cake layer provides another texture and flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Line a 3-quart metal mixing bowl with plastic wrap, and leave the edges overhanging. Place lined bowl in freezer for 10 minutes; this will be the mold. Chill the bowl of an electric mixer as well.
- Place pistachio ice cream in the chilled mixer bowl. Using the paddle attachment of the mixer, beat on low speed until ice cream is spreadable, about 30 seconds. Remove chilled mold from freezer. Using a rubber spatula, coat inside of mold with all the pistachio ice cream, making a 1/2-inch-thick layer. Return mold and clean mixer bowl to the freezer for 30 minutes.
- Place vanilla ice cream in chilled mixer bowl. Beat on low speed until spreadable, about 30 seconds. Remove mold from freezer. Using the rubber spatula, coat pistachio layer with the vanilla ice cream, making a 1/4-inch-thick layer. Return mold and clean mixer bowl to freezer for 30 minutes.
- Place sorbet in chilled mixer bowl. Beat on low speed until sorbet has softened, about 1 minute. Fold in wafer pieces. Remove mold from freezer. Pack sorbet into center, making an even layer that comes to 1/3 inch below the top of the ice cream layer. Cover sorbet portion with sponge cake; trim cake if necessary. Return mold to freezer until completely hardened.
- To serve, place a serving plate upside down on top of the mold. Holding plate against mold, invert both. Place a hot wet kitchen towel over the mold. Remove the metal bowl. Immediately before serving, remove the plastic wrap.
WATERMELON BOMBE DESSERT
When cut, this sherbet dessert looks like actual watermelon slices-complete with seeds. It is fun to eat and refreshing, too. -Renae Moncur, Burley, Idaho
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- Line a 1-1/2-quart bowl with plastic wrap. Press slightly softened lime sherbet against the bottom and sides of bowl. Freeze, uncovered, until firm. Spread pineapple sherbet evenly over lime sherbet layer. Freeze, uncovered, until firm. (Lime and pineapple sherbet layers should be thin.) Pack raspberry sherbet in center of sherbet-lined bowl. Smooth the top to resemble a cut watermelon. , Cover and freeze until firm, about 8 hours. Just before serving, uncover bowl of molded sherbet. Place a serving plate on the bowl and invert. Remove bowl and peel off plastic wrap. , Cut the bombe into wedges; press a few chocolate chips into the raspberry section of each wedge to resemble watermelon seeds.
Nutrition Facts : Calories 205 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 60mg sodium, Carbohydrate 43g carbohydrate (35g sugars, Fiber 0 fiber), Protein 2g protein.
WATERMELON BOMBE
Says Mary Ann Dell of Phoenixville, Pennsylvania: "I can't count the times I've made this wonderful dessert. It's a favorite at our summer barbecues. People think you really fussed, but it couldn't be easier-and there are never any leftovers!"
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Line a 2-qt. freezer-safe bowl with plastic wrap. Place in the freezer for 30 minutes. In a small bowl, combine pistachio ice cream and green food coloring. Quickly spread pistachio ice cream over the bottom and up the sides to within 1/2 in. of the top of bowl. Freeze for 1 hour or until firm. Repeat with vanilla ice cream. Freeze for 2 hours or until firm. , In a small bowl, combine strawberry ice cream and red food coloring; stir in chocolate chips. Spoon into ice cream shell. Cover and freeze overnight., Remove from the freezer and invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges.
Nutrition Facts : Calories 321 calories, Fat 19g fat (12g saturated fat), Cholesterol 59mg cholesterol, Sodium 110mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 6g protein.
Tips:
- Choose the right watermelon: Look for a watermelon that is symmetrical, has a smooth rind, and is free of blemishes. A ripe watermelon will also sound hollow when you tap on it.
- Chill the watermelon thoroughly: This will help the bombe hold its shape and make it easier to slice.
- Use a sharp knife: A sharp knife will make it easier to cut the watermelon into even slices.
- Be careful not to cut the watermelon all the way through: You want to leave about 1 inch of the rind intact so that the bombe holds together.
- Layer the watermelon slices and sorbet in a mold: Make sure to press the layers down firmly so that the bombe is compact.
- Freeze the bombe for at least 4 hours: This will allow the sorbet to firm up and the bombe to set.
- Serve the bombe immediately: The bombe will start to melt quickly once it is removed from the freezer, so it is best to serve it immediately.
Conclusion:
Watermelon bombe is a refreshing and delicious dessert that is perfect for summer parties. It is easy to make and can be customized with your favorite fruits and flavors. With a little planning, you can create a stunning and impressive dessert that will wow your guests.
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