Best 3 Watermelon Bombe Recipes
Indulge in the refreshing delight of a Watermelon Bombe, a stunning dessert that combines the juicy sweetness of watermelon with creamy fillings, creating a symphony of flavors and textures. Dive into the classic Watermelon Bombe recipe, a timeless favorite featuring layers of fresh watermelon, creamy vanilla ice cream, and a refreshing sorbet filling. For a tropical twist, explore the Piña Colada Watermelon Bombe, where pineapple and coconut flavors blend harmoniously with watermelon.
If you prefer a boozy treat, the Watermelon Margarita Bombe infuses the classic cocktail into a frozen delight, perfect for summer gatherings. For a unique presentation, try the Watermelon Ball Bombe, where individual watermelon balls are filled with sorbet and arranged in a stunning bombe mold. And for a dairy-free option, the Watermelon Granita Bombe offers a light and fruity dessert, perfect for those with dietary restrictions. With its vibrant colors, refreshing flavors, and customizable options, the Watermelon Bombe is a versatile dessert that will impress at any occasion.
WATERMELON BOMBE
Layers of ice cream are molded in a bowl to make this impressive ice-cream cake. A pistachio "rind" is lined with vanilla and filled with watermelon sorbet. The seeds are an improvement on nature: They're bits of chocolate wafers. A sponge-cake layer provides another texture and flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Line a 3-quart metal mixing bowl with plastic wrap, and leave the edges overhanging. Place lined bowl in freezer for 10 minutes; this will be the mold. Chill the bowl of an electric mixer as well.
- Place pistachio ice cream in the chilled mixer bowl. Using the paddle attachment of the mixer, beat on low speed until ice cream is spreadable, about 30 seconds. Remove chilled mold from freezer. Using a rubber spatula, coat inside of mold with all the pistachio ice cream, making a 1/2-inch-thick layer. Return mold and clean mixer bowl to the freezer for 30 minutes.
- Place vanilla ice cream in chilled mixer bowl. Beat on low speed until spreadable, about 30 seconds. Remove mold from freezer. Using the rubber spatula, coat pistachio layer with the vanilla ice cream, making a 1/4-inch-thick layer. Return mold and clean mixer bowl to freezer for 30 minutes.
- Place sorbet in chilled mixer bowl. Beat on low speed until sorbet has softened, about 1 minute. Fold in wafer pieces. Remove mold from freezer. Pack sorbet into center, making an even layer that comes to 1/3 inch below the top of the ice cream layer. Cover sorbet portion with sponge cake; trim cake if necessary. Return mold to freezer until completely hardened.
- To serve, place a serving plate upside down on top of the mold. Holding plate against mold, invert both. Place a hot wet kitchen towel over the mold. Remove the metal bowl. Immediately before serving, remove the plastic wrap.
WATERMELON BOMBE DESSERT
When cut, this sherbet dessert looks like actual watermelon slices-complete with seeds. It is fun to eat and refreshing, too. -Renae Moncur, Burley, Idaho
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- Line a 1-1/2-quart bowl with plastic wrap. Press slightly softened lime sherbet against the bottom and sides of bowl. Freeze, uncovered, until firm. Spread pineapple sherbet evenly over lime sherbet layer. Freeze, uncovered, until firm. (Lime and pineapple sherbet layers should be thin.) Pack raspberry sherbet in center of sherbet-lined bowl. Smooth the top to resemble a cut watermelon. , Cover and freeze until firm, about 8 hours. Just before serving, uncover bowl of molded sherbet. Place a serving plate on the bowl and invert. Remove bowl and peel off plastic wrap. , Cut the bombe into wedges; press a few chocolate chips into the raspberry section of each wedge to resemble watermelon seeds.
Nutrition Facts : Calories 205 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 60mg sodium, Carbohydrate 43g carbohydrate (35g sugars, Fiber 0 fiber), Protein 2g protein.
WATERMELON BOMBE
Says Mary Ann Dell of Phoenixville, Pennsylvania: "I can't count the times I've made this wonderful dessert. It's a favorite at our summer barbecues. People think you really fussed, but it couldn't be easier-and there are never any leftovers!"
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Line a 2-qt. freezer-safe bowl with plastic wrap. Place in the freezer for 30 minutes. In a small bowl, combine pistachio ice cream and green food coloring. Quickly spread pistachio ice cream over the bottom and up the sides to within 1/2 in. of the top of bowl. Freeze for 1 hour or until firm. Repeat with vanilla ice cream. Freeze for 2 hours or until firm. , In a small bowl, combine strawberry ice cream and red food coloring; stir in chocolate chips. Spoon into ice cream shell. Cover and freeze overnight., Remove from the freezer and invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges.
Nutrition Facts : Calories 321 calories, Fat 19g fat (12g saturated fat), Cholesterol 59mg cholesterol, Sodium 110mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 6g protein.
Tips:
- Choose a ripe, flavorful watermelon for the best results.
- Use a variety of fruits and berries to create a colorful and delicious bombe.
- If you don't have a melon baller, you can use a spoon to scoop out the watermelon flesh.
- Be careful not to over-mix the sorbet mixture, or it will become icy.
- Freeze the bombe for at least 4 hours before serving, or overnight for a firmer texture.
Conclusion:
The Watermelon Bombe is a refreshing and delicious summer dessert that is perfect for parties and gatherings. It is easy to make and can be customized to your own taste preferences. With its vibrant colors and refreshing flavor, the Watermelon Bombe is sure to be a hit with everyone who tries it.
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