26 ounces Dacquoise (batter weight)(1 half-sheet)
1 1/2 quarts French Ice Cream Base (Pistachio variation)
1 quart Apricot, Peach, Pear or Pineapple Sorbet (Apricot Variation)
60 cookies Gerbet Macaroons
Cocoa Gelée, as needed
Chocolate cut outs, as needed
Pistachio nuts, as needed
Yield: 3 quarts
1. Pre-chill the bombe molds in the freezer for at least 30 minutes.
2. Cut the Dacquoise into three pieces trimmed to fit the opening of the mold. Set aside.
3. Using a plastic scraper, spread the freshly churned pistachio ice cream to line the molds to a thickness of 3/4-inch (2 centimeters). Freeze until hardened.
4. Pack the molds with the Apricot Sorbet leaving enough space for the dacquoise to fit level with the rim of the mold.
5. Press the dacquoise into place. Cover the molds and freeze until hardened.
6. To serve, run the molds briefly under warm water. Unmold them onto icing screens and then return them to the freezer.
7. Heat the cocoa gelée until it reaches approximately 130°F (54°C). Pour the gelée over the bombes to cover evenly. Shake the icing screen to remove excess gelée. Transfer the bombes to cake cardboards.
8. Surround the base of each bombe with a row of overlapping macaroons.
9. Decorate the top of the bombes with chocolate cut-outs sprinkled with pistachio nuts.
10. Yield: 3 Bombe, 1 Quart Each
Yield: 3 quarts
1 1/2 quarts French Ice Cream Base (Pistachio variation)
1 quart Apricot, Peach, Pear or Pineapple Sorbet (Apricot Variation)
60 cookies Gerbet Macaroons
Cocoa Gelée, as needed
Chocolate cut outs, as needed
Pistachio nuts, as needed
Yield: 3 quarts
1. Pre-chill the bombe molds in the freezer for at least 30 minutes.
2. Cut the Dacquoise into three pieces trimmed to fit the opening of the mold. Set aside.
3. Using a plastic scraper, spread the freshly churned pistachio ice cream to line the molds to a thickness of 3/4-inch (2 centimeters). Freeze until hardened.
4. Pack the molds with the Apricot Sorbet leaving enough space for the dacquoise to fit level with the rim of the mold.
5. Press the dacquoise into place. Cover the molds and freeze until hardened.
6. To serve, run the molds briefly under warm water. Unmold them onto icing screens and then return them to the freezer.
7. Heat the cocoa gelée until it reaches approximately 130°F (54°C). Pour the gelée over the bombes to cover evenly. Shake the icing screen to remove excess gelée. Transfer the bombes to cake cardboards.
8. Surround the base of each bombe with a row of overlapping macaroons.
9. Decorate the top of the bombes with chocolate cut-outs sprinkled with pistachio nuts.
10. Yield: 3 Bombe, 1 Quart Each
Yield: 3 quarts
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