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The Bombe is Back

Also known as domes, these frozen desserts, which were quite popular on menus in the ‘80s, have made a comeback. A classic French dessert, a bombe is made of mousse or ice cream packed into a round mold and frozen, its attractive shape lending itself to eye-catching presentations. Despite the French heritage, bombes and domes are popping up in Latin restaurants in Miami. We've also spotted them in New York, at the elegant Eleven Madison Park. So if you’re eager to impress your dinner guests or considering revamping your dessert menu, why not go for the bombe?

 

Recipes

Pastry Chef Jose Luis Flores of OLA
Chocolate Bombe with Hazelnut Ice Cream and Croccante

Pastry Chef Nicole Kaplan of Eleven Madison Park
Chocolate Dome with Caramel Cream, Fleur de Sel and Pistachio Crunch Ice Cream

Pastry Chef Mariana Montero of Cacao Restaurant
Grand Samán Chocolate Mousse Dome

Chef Frederic Delaire of Tamara Restaurant
Frozen White Chocolate Mousse with Mixed Berries



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