Watermelon Bombe Recipe

How to make it

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• Watermelon Bombe
• Directions
• Line a 3-quart metal mixing bowl with plastic wrap, and leave the edges overhanging.
• Place lined bowl in freezer for 10 minutes; this will be the mold. Chill the bowl of an electric mixer as well.
• Place pistachio ice cream in the chilled mixer bowl.
• Using the paddle attachment of the mixer, beat on low speed until ice cream is spreadable, about 30 seconds.
• Remove chilled mold from freezer. Using a rubber spatula, coat inside of mold with all the pistachio ice cream, making a 1/2-inch-thick layer.
• Return mold and clean mixer bowl to the freezer for 30 minutes.
• Place vanilla ice cream in chilled mixer bowl.
• Beat on low speed until spreadable, about 30 seconds.
• Remove mold from freezer.
• Using the rubber spatula, coat pistachio layer with the vanilla ice cream, making a 1/4-inch-thick layer. Return mold and clean mixer bowl to freezer for 30 minutes.
• Place sorbet in chilled mixer bowl.
• Beat on low speed until sorbet has softened, about 1 minute.
• Fold in wafer pieces.
• Remove mold from freezer. Pack sorbet into center, making an even layer that comes to 1/3 inch below the top of the ice cream layer.
• Cover sorbet portion with sponge cake; trim cake if necessary.
• Return mold to freezer until completely hardened.
• To serve, place a serving plate upside down on top of the mold. Holding plate against mold, invert both. Place a hot wet kitchen towel over the mold. Remove the metal bowl. Immediately before serving, remove the plastic wrap.
• Vanilla Ice Cream
• Directions
• Split vanilla beans lengthwise with a sharp paring knife. Gently scrape out all the seeds.
• Place vanilla-bean scrapings and pods in a medium saucepan with milk. Scald the mixture, cover, and remove from heat. Let steep for 30 minutes.
• Combine egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Alternatively, whisk together in a medium bowl.
• Return milk to stove, and bring just to a simmer.
• Using a measuring cup or ladle, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, whisking constantly on low speed until blended.
• Keep adding milk mixture, about 1/2 cup at a time, until it has all been added. Whisk until combined.
• Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger.
• Fill a large bowl with ice and water.
• Remove pan from heat, and immediately stir in chilled cream to stop the custard from cooking.
• Pour through a mesh sieve into a medium bowl set in the ice bath, and stir occasionally until cooled.
• (Discard vanilla-bean pod and strained seeds.) Stir vanilla extract into cooled custard. Cover bowl, and transfer to refrigerator until chilled, at least 30 minutes or overnight.
• Pour custard into an ice-cream maker, following the manufacturer's instructions. Churn until the ice cream is just set, but not hard.
• Transfer soft ice cream to an airtight plastic container; freeze at least 4 hours and up to 1 week.
• Watermelon Sorbet
• Place sugar and 3/4 cup water in a small saucepan. Bring to a boil over medium heat, stirring occasionally. When sugar has dissolved, remove pan from heat, and stir in creme de menthe, if using. Chill the syrup.
• Remove seeds from watermelon flesh.
• Place flesh in the bowl of a food processor; process until liquefied, about 2 minutes. Add puree to chilled syrup; stir to combine.
• Freeze sorbet in an ice-cream maker according to the manufacturer's instructions. Store, frozen, in an airtight container.
• Vanilla Sponge Cake
• Heat oven to 350 degrees.
• Butter a 9-inch-square baking pan.
• Line pan with parchment paper, and butter again.
• Flour the pan, and set aside.
• In a small bowl, sift together flour and cornstarch; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, vanilla, and 1/2 cup sugar on high speed until thick and pale, about 5 minutes.
• Transfer the egg-yolk mixture to a large bowl.
• Wash and dry the mixer bowl and the whisk attachment.
• Combine egg whites and salt in the mixer bowl, and beat on medium speed until whites hold soft peaks, about 1 1/2 minutes.
• With mixer running, slowly add the remaining 1/4 cup sugar. Continue beating until stiff and glossy, about 1 minute.
• Fold the egg-white mixture into the egg-yolk mixture.
• In three additions, fold the reserved flour mixture into this new mixture. Transfer the batter to prepared pan, and smooth the top with an offset spatula.
• Bake until a cake tester inserted into middle comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool; turn out cake, and wrap it in plastic wrap until ready to use.
• url:
• http://www.marthastewart.com/recipe/vanilla-sponge-cake
• (photo is also provided at the link above)