What is the gourmet ice cream made of?

It is built up from three parts: nougat ice cream as a "lining" in the bombe mold, and a filling of rum-flavored walnut ice cream layered with chantilly cream. Finally the finished bombe is rolled in pralined, chopped almonds.

How do I work with the bombe mold?

Line the inside of the mold with nougat ice cream, fill it alternately with walnut ice cream (rum-flavored) and chantilly cream, put it back to freeze, then turn it out of the mold and roll it in praline.

How long does the dish take?

The recipe is calculated for 8 servings and takes around 5 hours in total – most of that is freezing time, both for the ice creams and for the finished filled bombe.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 512, under ice cream dishes (parfait and ice bombe). The French term is "glace des gourmets."

Gourmet ice cream (glace des gourmets)

Name: Gourmet ice cream (glace des gourmets)
Prep time: 45 min
Cook time: 4 h 15 min
Total time: 5 h
Yield: 8 servings
Cuisine: Norwegian
Ingredients: nougat ice cream (to line the mold); walnut ice cream (flavored with rum); chantilly cream; pralined, chopped almonds (for decoration)

Gourmet ice cream (glace des gourmets, Erken 1914): a bombe mold is lined with nougat ice cream, filled alternately with rum-flavored walnut ice cream and chantilly cream, frozen, turned out and rolled in pralined chopped almonds.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 512 (falt i det fri)

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About the dish

A composed festive ice cream (bombe glacée) from Erken's ice cream chapter, where ready-made ice creams and cream are layered in a bombe mold and turned out before serving.

How to make it

1
Line the mold
Line a cold bombe mold evenly with nougat ice cream and put it in the freezer until the ice cream is firm.
2
Fill the mold
Fill the mold alternately with rum-flavored walnut ice cream and with chantilly cream.
3
Freeze and serve
Cover the mold well, freeze the ice cream through, turn it out onto a platter and roll it in pralined, chopped almonds.

Changes from the original

The method has been written out in steps; "praline" is explained as pralined, chopped almonds.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 512) → 1949 (korrekturlest, s. 590)~46% av teksten endretfjernetlagt til

~~Nougatis valnøttis~~ (Glace des gourmets.) Nougat-is valnøtt-is chantillykrem ~~pralinerede,~~ pralinerte, hakkede mandler. En bombeform klædes med ~~nougatis, fyldes~~ nougat-is, fylles avvekslende med ~~valnøttis~~ valnøtt-is med rumsmak og chantillykrem. Fryses igjen, vendes ut og rulles i praline. Til 12 personer.

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Frequently asked questions

What is the gourmet ice cream made of?: It is built up from three parts: nougat ice cream as a "lining" in the bombe mold, and a filling of rum-flavored walnut ice cream layered with chantilly cream. Finally the finished bombe is rolled in pralined, chopped almonds.
How do I work with the bombe mold?: Line the inside of the mold with nougat ice cream, fill it alternately with walnut ice cream (rum-flavored) and chantilly cream, put it back to freeze, then turn it out of the mold and roll it in praline.
How long does the dish take?: The recipe is calculated for 8 servings and takes around 5 hours in total – most of that is freezing time, both for the ice creams and for the finished filled bombe.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 512, under ice cream dishes (parfait and ice bombe). The French term is "glace des gourmets."

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