Watermelon Bombe
Serves: 6
Manley Abshire
1 January 1970
Based on User reviews:
55
Spice
51
Sweetness
50
Sourness
35
mins
Prep time (avg)
5
Difficulty
Ingredients:
6 tbsps
Sugar1 tbsp
Creme De Menthe (white)3 cups
Watermelon (ripe flesh)1 tbsp
Unsalted Butter (for pans)1 cup
Cornstarch2 large
Egg (separated)1 tsp
Pure Vanilla Extract1 pinch
SaltDirections:
1
Line a 3-quart metal mixing bowl with plastic wrap, and leave the edges overhanging
2
Place lined bowl in freezer for 10 minutes; this will be the mold
3
Chill the bowl of an electric mixer as well
4
Place the pistachio ice cream in the chilled mixer bowl
5
Using the paddle attachment, beat on low speed until ice cream is spreadable, about 30 seconds
6
Remove chilled mold from freezer
7
Using a rubber spatula, coat inside of mold with all the pistachio ice cream, making a 1/2-inch-thick layer
8
Return mold and cleaned, empty mixer bowl to the freezer for 30 minutes
9
Place the vanilla ice cream in chilled mixer bowl
10
Beat on low speed until spreadable, about 30 seconds
11
Remove mold from freezer
12
Using the rubber spatula, coat pistachio layer with the vanilla ice cream, making a 1/4-inch-thick layer
13
Return mold and cleaned, empty mixer bowl to freezer for 30 minutes
14
Place sorbet in chilled mixer bowl
15
Beat on low speed until sorbet has softened, about 1 minute
16
Fold in wafer pieces
17
Remove mold from freezer
18
Pack sorbet into center, making an even layer 1/3-inch below ice cream
19
Cover sorbet portion with sponge cake; trim cake if necessary
20
Return mold to freezer until completely hardened
21
To serve, place a serving plate upside down on top of the mold
22
Holding plate against mold, invert both
23
Place a hot, wet kitchen towel over the mold
24
Remove the metal bowl
25
Immediately before serving, remove plastic wrap
26
Place the sugar and 3/4 cup water in a small saucepan
27
Bring to a boil over medium heat, stirring occasionally
28
When sugar has dissolved, remove pan from heat, and stir in the creme de menthe, if using
29
Chill the syrup
30
Remove the seeds from the watermelon flesh
31
Place the flesh in the bowl of a food processor; process until liquefied, about 2 minutes
32
Add puree to chilled syrup; stir to combine
33
Freeze sorbet in an ice-cream maker, following manufacturer's instructions
34
Store, frozen, in an airtight container
35
Yield: 1 quart Heat oven to 350 degrees F
36
Butter 2 (6-inch) round layer-cake pans
37
Line pans with parchment paper, and butter again
38
Flour the pans, and set aside
39
In a small bowl, sift together the flour and cornstarch; set aside
40
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks, vanilla, and 4 tablespoons sugar on high speed until thick and pale, about 5 minutes
41
Transfer the egg-yolk mixture to a large bowl
42
Wash and dry the mixer bowl and the whisk attachment
43
Combine the egg whites and salt in the mixer bowl, and beat on medium speed, until whites hold soft peaks, about 1 1/2 minutes
44
With mixer running, slowly add the remaining 2 tablespoons sugar
45
Continue beating until stiff and glossy, about 1 minute
46
Fold the egg-white mixture into the egg-yolk mixture
47
In three additions, fold the reserved flour mixture into the new mixture
48
Transfer the batter to the pans, and smooth the top with an offset spatula
49
Bake until a cake tester inserted into middle comes out clean, 35 minutes
50
Transfer pans to a wire rack to cool; turn out the cakes, and wrap them in plastic wrap until ready to use
51
Yield: 2 (6-inch) round layer cakes