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Bombe Glacée Cream

Bombe glacée cream from 1914: the base cream for a frozen bombe – a thick sugar syrup whisked with egg yolks, warmed, cooled and blended with stiffly whipped cream, frozen in a mold that is preferably first lined with a layer of ready-frozen ice cream. Includes a table of outer-layer and filling combinations.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 510 (falt i det fri)

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About the dish

The base cream for the festive frozen bombes, which were frozen in dome-shaped molds and often lined with a layer of ready-frozen ice cream before being filled. Erken provides a small table of classic combinations of outer layer and filling.

How to make it

  1. 1

    Boil the sugar syrup

    Boil the sugar and water to a thick syrup, skim it and pour the syrup out. The syrup is best made the day before freezing.

  2. 2

    Make the cream

    Whisk the egg yolks into the sugar syrup one at a time, warm the mixture over low heat with constant stirring, then pour it out.

  3. 3

    Fold in the cream

    Blend the cooled cream with the stiffly whipped cream and flavor it with vanilla, lemon, apricot, pineapple, nougat or pistachio.

  4. 4

    Line the mold

    Line a bombe mold with a thin layer of ready-frozen ice cream (vanilla, coffee, pistachio, chocolate or strawberry). The cream can also be frozen directly in the mold without an outer layer.

  5. 5

    Fill and freeze

    Fill the mold with the bombe glacée cream and freeze for at least 5 hours. For 12 people, count half a portion of ice cream and half a portion of bombe glacée cream.

  6. 6

    Serve

    Unmold the bombe just before serving. Classic combinations: vanilla ice cream with strawberry purée, coffee ice cream with vanilla, pistachio ice cream with nougat and chopped pistachios, chocolate ice cream with apricot purée, strawberry ice cream with liqueur or rum.

Changes from the original

"del." is converted to deciliters. Freezing in ice and salt is replaced by a freezer. The instruction to line the mold with ready-frozen ice cream is retained as a separate step.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 510) → 1949 (korrekturlest, s. 588)~56% av teksten endretfjernetlagt til
300 gr. sukker 1 1/2 melis 1½ del. vand vann 8 eggeblommer eggeplommer 5 del. kremfløte. Sukker og vand vann kokes til en tyk tykk lake, skummes, opheldes. ophelles. Sukkerlaken bør helst lages dagen før frysningen. Eggeblommerne haves frysingen. Eggeplommene has i sukkerlaken én efter én under vispning, visping, varmes over ilden, varmen, idet man hele tiden rører, heldes helles op og blandes med den stivvispede fløte. Som smak kan tilsættes tilsettes vanilje, citron, sitron, aprikos, ananas, nougat, pistacier m. m. Kremen fyldes fylles i formen og fryses direkte i den. Bedre er det, om man først klæder klær formen med et tyndt tynt lag færdigfrossen ferdigfrossen is og derefter fylder fyller den med isbombekrem. Til 12 personer tages der 1/2 portion iskrem og 1/2 portion isbombekrem. Fryses i 5 timer. Formen kan klædes med 1) vaniljeis, 2) kaffeis, 3) pistacieis, 4) chokoladeis, 5) jordbæris o. s. v. og fyldes da med isbombekrem, tilsat 1) jordbærpuré, 2) vanilje, 3) nougat og hakkede pistacier, 4) aprikospuré, 5) likør eller rum.

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Frequently asked questions

What is the bombe glacée cream made of?
300 g sugar, 1½ dl water, 8 egg yolks and 5 dl heavy cream. The sugar and water are boiled to a thick syrup, which is skimmed; the egg yolks are whisked in one at a time, warmed gently with stirring, cooled and blended with stiffly whipped cream.
How long must the bombe freeze?
The cream is filled into the mold and frozen directly in it for 5 hours (total time about 6 hours with prep).
How is the amount calculated for 12 people?
For 12 people, count ½ portion of ice cream and ½ portion of bombe glacée cream. The ice cream is used to line the mold with a thin layer of ready-frozen ice cream before it is filled with the bombe glacée cream – this gives the best result.
Which flavors can be used?
The recipe mentions vanilla, lemon, apricot, pineapple, nougat and pistachio. The sugar syrup is best made the day before freezing.

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