Bombe Rothschild

Traditionally, bombes had a thin outer casing of a firm ice cream with a softer-set centre and were set in 2-litre moulds, giving them a rather spectacular appearance. Individual bombe moulds are available in France, but I find a small wide cup, as used for cappuccino, quite suitable. This bombe, adapted from a classic recipe, is one we served at Claude’s for many years; it is excellent with a little strawberry sauce.