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?
Pastry Chef Jose Luis Flores of OLA
Pastry Chef Nicole Kaplan of Eleven Madison Park
Pastry Chef Mariana Montero of Cacao Restaurant
Chef Frederic Delaire of Tamara Restaurant