Best 4 Watermelon Bombe Dessert Recipes
Indulge in the refreshing and visually stunning Watermelon Bombe Dessert, a symphony of flavors and textures that will tantalize your taste buds. This delightful treat features a hollowed-out watermelon filled with layers of creamy sorbet, fluffy sponge cake, and sweet fruit, all enveloped in a luscious white chocolate shell. Discover the simplicity of the Classic Watermelon Bombe, embracing the natural flavors of watermelon, sorbet, and sponge cake. For a tropical twist, embark on the Tropical Watermelon Bombe, bursting with mango, pineapple, and coconut sorbet, complemented by a tangy passion fruit glaze. If you prefer a more sophisticated palate, the Watermelon Bombe Alaska tempts with a meringue topping, torched to perfection. Each recipe offers a unique culinary experience, ensuring an unforgettable dessert that will be the star of any gathering.
Here are our top 4 tried and tested recipes!
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.
OREO BOMBE
This impressive cookie bombe is the perfect dessert to make when the last thing you want to do is turn on the oven. The light and fluffy filling has a hefty amount of cream cheese whipped into it, so it mimics cheesecake -- but with half of the work.
Provided by Food Network Kitchen
Categories dessert
Time 6h30m
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- Line a large glass bowl (10 inches wide at the top, 5 1/2 inches wide at the bottom and 4 inches tall) with plastic wrap, allowing there to be at least 1 inch of overhang on all sides of the bowl. Set aside.
- Put the cream cheese, confectioners' sugar and vanilla extract in a large bowl and use an electric mixer to blend until completely smooth. Add the heavy cream and whip until stiff peaks form. Set aside.
- Quickly submerge 1 chocolate sandwich cookie into the milk, then place the cookie in the bottom of the prepared glass bowl. Continue to dip cookies and line the bowl until you reach the very top of the bowl, about 48 to 50 cookies total. Cut the cookies at the top as needed so that they do not go over the edge of the bowl.
- Scoop 2 cups of the cream over the cookies in the bowl, then use the back of a large spoon to gently spread the cream over all of the cookies, making sure to go all the way to the top of the bowl. Spoon 1/2 cup of the cream into the bottom of the bowl and spread it out into a flat layer. Dip 9 cookies and arrange in 1 flat layer on top of the cream. Continue adding flat layers in this order: 1 cup cream, 13 milk-dipped cookies, 2 cups cream, 15 milk-dipped cookies, all of the remaining cream then 19 milk-dipped cookies.
- Fold over the plastic wrap, then cover completely with another sheet of plastic wrap and refrigerate until completely chilled and the cookies have softened, at least 6 hours and up to overnight.
- When ready to serve, carefully invert the bowl onto a large serving platter or cutting board, then use the plastic wrap lining to ease the bombe out of the bowl. Cut into wedges and serve immediately.
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
Make and share this Watermelon Bombe recipe from Food.com.
Provided by Hadice
Categories Frozen Desserts
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Line 3 quart metal mixing bowl (the mold) with plastic, ensuring edges hang over sides of the bowl.
- Place the bowl the in freezer for 10 minutes.
- Chill the bowl of an electric mixer.
- Place pistachio ice cream in the chilled mixing bowl.
- Using the paddle attachment, beat on low for about 30 seconds.
- Remove the mold from the freezer.
- Using a rubber spatula, coat inside of mold with all the pistachio ice cream, making a 1/2 inch-thick layer.
- Clean mixing bowl and return both mold and bowl to freezer for 30 more minutes.
- Place vanilla ice cream in the chilled mixer bowl.
- Beat on low speed until spreadable, about 30 seconds.
- Remove mold from freezer, using the rubber spatula, spread vanilla over pistachio layer, making the new layer about 1/4 inch; return mold to freezer.
- Clean mixing bowl and return to freezer for 30 minutes more.
- Place sorbet in chilled mixing bowl; Beat on low speed for approx 1 minute.
- Fold in wafer pieces.
- Remove mold from freezer.
- Pack sorbet into center, making an even layer the 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 the mold, invert both.
- Place a hot wet kitchen towel over the mold.
- Remove the metal bowl.
- Immeaditely before serving, remove the plastic wrap.
Nutrition Facts : Calories 303.8, Fat 9.2, SaturatedFat 5.3, Cholesterol 70.4, Sodium 164.9, Carbohydrate 52, Fiber 0.8, Sugar 29.8, Protein 4.7
Tips:
- Use a sharp knife to cut the watermelon into even slices. This will make it easier to assemble the bombe.
- Make sure the watermelon is well chilled before assembling the bombe. This will help it hold its shape.
- If you don't have a bombe mold, you can use a large bowl or springform pan.
- Be patient when assembling the bombe. It takes a little time to get it right, but it's worth it!
- If you're using fresh berries, rinse them and pat them dry before adding them to the bombe.
- If you're using frozen berries, thaw them completely before adding them to the bombe.
Conclusion:
The watermelon bombe is a refreshing and delicious dessert that is perfect for any occasion. It's easy to make and can be customized to your liking. With its beautiful presentation and delicious flavor, the watermelon bombe is sure to be a hit at your next party or gathering.
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