Frozen Peanut Butter Bombes

Preparation info

  • Difficulty

    Complex

  • Yield

    2

    Entremets

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Components

Method

Assembly

  1. Place 2 demi-sphere molds 15 cm / 6 in diameter, 2 demi-sphere molds 10 cm / 4 in diameter, and 2 demi-sphere molds 5 cm / 2 in diameter on a sheet pan in the freezer. Place the 2 larger molds on 7.5-cm / 3-in stainless steel rings to hold them up.
  2. Churn the ice cream, extrude into a piping bag, and pipe it into the larger demi-sphere molds, filling them two-thirds of the way full. Place the 10-cm / 4-in demi-sphere molds into the larger molds, pressing down into the center of the ice cream. It will push the ice cream up. Stop pushing when both molds are at the same level. Even out the surface with an offset spatula.
  3. Place in the freezer to harden.
  4. Once the ice cream has hardened, pour warm water into the middle demi-sphere. Wait a few seconds, pour the water out, and remove the mold. Return the ice cream to the freezer.
  5. Pipe the parfait into the ice cream’s hole, filling it two-thirds of the way. Place the 5-cm / 2-in demi-sphere molds into the larger molds, pressing down the center of the parfait. It will push the parfait up. Stop pushing when this mold and the largest one are at the same level. Even out the surface with an offset spatula.
  6. Place in the freezer to harden.
  7. Once the parfait has hardened, pour warm water into the demi-sphere. Wait a few seconds, pour the water out, and remove the mold. Return to the freezer.
  8. Pour the cooled peanut caramel into the parfait’s hole all the way to the top. Even it out with the ice cream and parfait so they are all at the same level.
  9. Place the peanut dacquoise on top and press down so it is even.
  10. Freeze the entire bombe until hardened.
  11. To unmold, place a 14.5-cm / 5.75-in cake board on the dacquoise. Dip the sphere in warm (not hot) water for 8 to 10 seconds. Make sure that the entire demi-sphere is submerged up to the rim, but also keep the water away from the surface so it doesn’t wet any of the components. Remove the mold from the water, pat it dry with a paper towel, and gently push on one side of the cake board, while holding the mold with your other hand on the opposite side of where you are pushing, so that the mold turns as the bombe comes out.
  12. Place the unmolded bombe on a sheet pan. If the ice cream melted too much, it will have a wrinkled look. Smooth the surface with a warm small offset spatula.
  13. Return to the freezer for 10 minutes.
  14. Bring the caramel glaze to 19°C / 66°F.
  15. Glaze the bombe on top of a sheet pan lined with parchment paper fitted with a wire rack. This may need to be glazed twice (glaze-freeze-glaze again).
  16. Garnish the cake with the peanut brittle, macarons, and chocolate decorations.
  17. Temper for 10 to 15 minutes before serving.

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