A Selection of Classic Bombes

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

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BOMBE AFRICAINE
Coating: chocolate ice cream
Filling: apricot bombe mixture
BOMBE AIDA
Coating: strawberry ice cream
Filling: kirsch-flavored bombe mixture
BOMBE BRESILIENNE
Coating: pineapple sherbet
Filling: bombe mixture flavored with vanilla and rum and mixed with diced pineapple
BOMBE CARDINALE
Coating: raspberry sherbet
Filling: praline vanilla bombe mixture
BOMBE CEYLON
Coating: coffee ice cream
Filling: rum-flavored bombe mixture
BOMBE COPPELIA
Coating: coffee ice cream
Filling: praline bombe mixture
BOMBE DIPLOMAT