::Bombe glacée


Bombe::cream    Lword::cdonum    Lfield::slabel    SLevel::sscope    Parent::category    StrucID::imageid


A bombe glacée or simply a bombe in English, is an ice cream dessert frozen in a spherical mould so as to resemble a cannonball, hence the name. Escoffier gives over sixty recipes for bombes in Le Guide culinaire.<ref name=larousse>Auguste Escoffier, (1907), Le Guide culinaire.</ref> A recipe for "chocolate & meringue bombe" is given in Mary Berry's Complete Cook Book.<ref>{{#invoke:citation/CS1|citation |CitationClass=book }}</ref> The dessert appeared on restaurant menus as early as 1882.<ref>"Albemarle Hotel" restaurant, New York, menu dated February 2, 1882: "Pastry and Dessert ... Bombe Napolitaine 30."</ref>

Bombe glacée sections
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