Pistachio and Cherry Bombe
Inspired by techniques from NYT Cooking.
A dome of vanilla ice cream wrapped in a soft pistachio biscuit, with a ripple of cooked cherries running through the centre.
Always check the labels of the products you use.
Method
- 1
Grind. Grind 375 g pistachios with 150 g caster sugar in a food processor to a fine meal.
- 2
Mix. Stir in the lemon zest, 1 tbsp honey and 3 egg whites by hand to a sticky dough.
- 3
Bake. Press the dough onto a paper-lined tray to about 8 mm thick and bake at 180 °C for 25-30 min, until coloured on top but still soft enough that a finger dent stays.
- 4
Line. Line a 2000 ml bowl with baking paper and cling film, then press two-thirds of the warm biscuit into the bowl in an even 8 mm layer and leave to cool for 1 h; roll the reserved third between sheets of paper to 8 mm, trim it to the size of the bowl's opening and set aside.
- 5
Cherries. Cook 225 g cherries with 1 tbsp sugar over medium heat for 10 min until soft and juicy, then cool completely.
- 6
Spread. Soften the ice cream for 10 min and spread 570 ml over the biscuit lining in a 2.5 cm layer, tamping it down with a smaller bowl, then freeze for 2-3 h.
- 7
Centre. Fold the cooled cherries and their juice through 140 ml softened ice cream, leaving ripples of colour, spoon into the centre and freeze for 2-3 h.
- 8
Cap. Spread the final 140 ml ice cream over the top, press on the biscuit lid and freeze for at least 8 h or overnight.
- 9
Serve. Turn the bombe out, dust with icing sugar, grate a few pistachios over, decorate with fresh cherries and slice at once.
Storage
The assembled bombe keeps well frozen, tightly wrapped, for up to a week before turning out and serving.
Equipment
- food processor
- medium bowl
- baking tray
- baking paper
- 2000 ml freezer-proof bowl (about 20 cm across)
- cling film
- rolling pin
- small saucepan
- a smaller bowl that nests inside
- fine grater
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 407 kcal |
| Protein | 11 g |
| Carbohydrate | 45 g |
| of which sugars | 35 g |
| of which free sugars | 27.8 g |
| Fat | 22.4 g |
| of which saturates | 5.2 g |
| Fibre | 4.9 g |
| Salt | 0.14 g |
Protein per 100 kcal
2.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
