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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
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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