Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

bombe the French word for bomb, refers also to a kind of rich, frozen dessert. It is properly bombe glacée as a culinary term but commonly occurs as just plain bombe (now accepted as an English word), with or without an epithet to indicate the flavouring or other aspect of it. The principal constituent is a bombe mixture, which is typically made with egg yolks, sugar, whipped cream, and water. ice cream of various kinds is used in addition, being placed in the mould so as to surround the bombe mixture or be interleaved with it, always with the aim of producing an attractive pattern when the finished dish is served and cut open.