My original idea for today’s post went by the wayside when I was confronted by the sheer number of variations on the theme of ice-cream bombes in the source of yesterday’s recipe –
Auguste Escoffier’s Guide to Modern Cookery (1907 ed.,) and I just had to pursue the idea a little further.
This book contains bombes named in honour of famous historical characters, celebrities, operas, and – as we saw yesterday – places around the world. Yesterday we had Bombe Africaine. The probable rationale for that particular ice-cream name is politically incorrect today, but what about the following selections? Can you see any connection between the ingredients and flavours and the country or city for which each is named?
Clothe the mould with coffee ice, and fill it with a vanilla and rum Bombe-preparation.
Clothe the mould with vanilla ice-cream, and fill it with a Curaçao Bombe-preparation.
Clothe the mould with peach ice, and fill it with a tea mousse-preparation.
Clothe the mould with blood-orange ice, and fill it with tangerine-flavoured Chantilly cream.
Clothe the mould with Kümmel ice, and fill it with a bitter-almond Bombe-preparation, combined
with candied fruit.
Clothe the mould half with vanilla and half with strawberry ice and fill it with a Maraschino and Kirsch Bombe-preparation.
Clothe the mould with coffee ice, and fill it with a Curaçao Bombe-preparation.
BOMBE MOSCOVITE for me, thank you Janet.
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