Best 2 Neo Neapolitan Bombe Recipes
Indulge in a culinary journey to the heart of Naples with the irresistible Neo-Neapolitan Bombe, a symphony of flavors that will tantalize your taste buds. This iconic dessert, also known as Bomba alla Napoletana, is a true masterpiece, combining the richness of chocolate and the refreshing tang of citrus in a delightful explosion of textures.
Immerse yourself in the art of Italian pastry-making as you embark on a delightful journey through the recipes featured in this article. Discover the secrets behind crafting the perfect chocolate sponge cake, a fundamental component of this delectable dessert. Learn how to whip up a luscious chocolate mousse, a velvety symphony of flavors that will elevate your taste buds to new heights. Embark on a zesty adventure as you prepare the refreshing orange syrup, a vibrant infusion that will awaken your senses and leave you craving more.
Let your creativity shine as you explore the variations on this classic dessert, transforming it into a symphony of flavors that reflects your unique culinary style. Dive into the secrets of the pistachio mousse, a verdant delight that adds a touch of elegance and sophistication to the bombe. Discover the magic of the strawberry mousse, a vibrant burst of sweetness that will transport you to a summer berry patch.
NEO-NEAPOLITAN BOMBE
This looks harder to make than it is, which is the whole point.
Provided by Claire Saffitz
Categories Bon Appétit Frozen Dessert Dessert Birthday Strawberry Pistachio Coconut Ice Cream No-Cook Summer Kid-Friendly Wheat/Gluten-Free Small Plates
Yield Serves 18
Number Of Ingredients 5
Steps:
- Line a large bowl with a curved bottom (at least 12-cup capacity; the stainless-steel bowl of a stand mixer is perfect) with plastic wrap, leaving generous overhang, and place in freezer. Peel away sides of containers from coconut ice cream. Cut ice cream into 2" pieces and place in a medium bowl. Repeat with pistachio and strawberry ice creams, placing each in a separate medium bowl. Let sit until slightly softened, about 5 minutes, then stir each with a clean wooden spoon or large rubber spatula until the consistency of thick cake batter.
- Remove chilled bowl from freezer. Scoop about 1/2 cup of each ice cream into another medium bowl and fold a couple of times with a rubber spatula to swirl together (do not overmix; you want fat, marbled ribbons). Scrape into chilled bowl and press down to mold into bowl. Repeat process until you've used all of the ice cream (if it starts to melt, freeze until firm, about 5 minutes, before proceeding). Smooth top, then bring plastic up and over bombe, pressing against ice cream to compact. Freeze until hard, at least 12 hours.
- Combine freeze-dried strawberries and pistachios in a fine-mesh sieve and shake over a bowl to remove any dust or tiny particles; set aside larger pieces for topping. Remove bombe from freezer and remove plastic from over top of bowl of ice cream. Set a small plate or cake round over bowl opening and invert bowl onto plate. Lift off bowl and peel off plastic from bombe. Sprinkle reserved strawberry-pistachio mixture over bombe, covering all exposed ice cream and pressing to adhere.
- Cut bombe into wedges with a hot dry knife to serve (run knife under hot water and wipe dry between slices).
- Do Ahead
- Bombe (without strawberry-pistachio coating) can be made 1 week ahead. Keep frozen.
THE NEAPOLITAN
Provided by Food Network
Time 5m
Number Of Ingredients 5
Steps:
- Pour the strawberry liqueur into the bottom of a martini glass. Shake the bottle of white-chocolate liqueur; measure 1/2 ounce and pour it over the back of a spoon on top of the strawberry liqueur to make a separate layer.
- Shake the creme de cacao, heavy cream and chocolate syrup in a cocktail shaker with ice until frothy. Slowly strain into the glass over the back of a spoon to make another layer.
Tips:
- Use the freshest ingredients possible. This will make a big difference in the flavor of your Neo-Neapolitan Bombe.
- Make sure your ice cream is well-chilled before assembling the bombe. This will help it hold its shape.
- Work quickly when assembling the bombe. You don't want the ice cream to melt too much.
- If you don't have a bombe mold, you can use a springform pan. Just line the pan with plastic wrap before adding the ice cream.
- Freeze the bombe for at least 4 hours before serving. This will give it time to firm up.
Conclusion:
The Neo-Neapolitan Bombe is a delicious and impressive dessert that is perfect for any occasion. With its layers of ice cream, sorbet, and cake, it's sure to please everyone at your table. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed.
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