Bombes, Parfaits & Frozen Souffles

Even richer than ice cream are the frozen desserts that need no churning to be smooth when frozen. Simple to make, they take several hours to set firmly in the freezer. Most common are bombes, made with a mousse of egg yolks (or whole eggs) and sugar mixed with an equal quantity of whipped cream. For a pure white color, Italian meringue may be substituted for the egg yolk mousse. To balance such richness, forceful flavors such as brandy, kirsch, fruit purée, even anise, are added, often with nuts and candied fruits for texture.