Last week I watched Jamie Oliver make this monstrosity and I haven’t stopped thinking about it since. Jamie’s speed in the kitchen makes everything look so easy—and let’s face it: I want to eat booze-soaked bread and ice cream. So this morning, after a trip to Ferrara Bakery for some fresh panettone, I made a bombe of my own.
I’ve been considering different flavor profiles all week and I finally settled on pistachio, chocolate, and raspberry. Jamie stuffed his bombe with more goodies, but, as my ice cream choices were richer in texture, I decided to keep my fruit layer on the simple side.
The steps are as follows. (Note: I left out the parts where I got my hand trapped in plastic wrap, jam in my hair, and chocolate on my phone. Fair warning.)
Here’s what to do:
Here’s what to do:
1. Line a freezer-proof, nicely rounded bowl with cling wrap. (You want to use a bowl that has a round bottom, not a flat one, otherwise the top of your bombe will be flat. And that would be lame.)
2. Line the edges of the bowl with slices of panettone (or any sweet bread if it isn’t the week of Christmas).
3. Drizzle the bread with a sweet wine (Jamie uses Vin Santo, I used Tabor Hill Demi-sec).
4. Raspberry jam layer!
5. Spread the pistachio ice cream into the bottom of the mold. (It helps to soften before hand… a lot.)
6. Tumble in the fresh raspberries so they lie in a single layer. Dot with a little more jam if desired.
7. Spread the chocolate ice cream layer over the raspberries. (I bought two pints of each ice cream, but I only ended up using one pint of each—this will no doubt depend on the size of your bowl.)
8. Add one last round of panettone.
9. Drizzle with more wine.
10. Wrap up the plastic cling and use a plate to smush all the flavors and layers together. Then pop it in the freezer.
I don’t know what happens after that. Mine hasn’t turned out yet—it’s still chillin’ in the freezer. I guess this post is a smidge premature. Let’s talk later.