Chocolate Ginger Praline Bombe Recipes

MACADAMIA NUT AND BITTERSWEET CHOCOLATE ICE-CREAM BOMBE WITH MACADAMIA NUT PRALINE

Steps:

• Make the macadamia nut ice cream:
• In a heavy skillet melt the butter over moderate heat and in it cook the macadamia nuts, stirring, until they are light golden. Transfer the nuts with a slotted spoon to a small bowl, reserving the butter, and let them cool. In a large metal bowl whisk together the eggs, the sugars, the cream, the milk, the salt, and the reserved melted butter, transfer the mixture to a large saucepan, and cook it over moderately low heat, stirring until it registers 175°F. on a candy thermometer. Return the mixture to the metal bowl, cleaned, and chill it until it is cold. Freeze the mixture in an ice-cream freezer according the manufacturer's instructions, adding the macadamia nuts, patted dry, when it is frozen partially. Makes about 1 quart.
• Make the ganache:
• In a saucepan combine the chocolate and the cream, bring the cream just to a boil, stirring, and remove the pan from the heat. Stir the mixture until it is smooth and stir in the Kahlúa. Transfer the ganache to a metal bowl and let it cool to room temperature.
• Make the chocolate ice cream:
• In a small bowl set over a saucepan of simmering water melt the chocolate, stirring, until it is smooth. In a large saucepan whisk together the melted chocolate, the cream, the milk, the eggs, the sugar, and a pinch of salt and cook the mixture over moderately low heat, stirring, until it registers 175°:F. on a candy thermometer. Stir in the vanilla and stir the mixture until it is combined well. Chill the mixture, its surface covered with plastic wrap, until it is cold. Freeze the mixture in an ice-cream freezer according the manufacturer's instructions. Makes about 1 quart.
• Make the macadamia nut praline:
• In a heavy saucepan combine the sugar with 1/3 cup water, bring the mixture to a boil over moderately high heat, stirring and washing down any sugar crystals clinging to the side of the pan with a brush dipped in cold water until the sugar is dissolved, and cook the syrup, swirling the pan gently, until it turns pale golden. Stir in the macadamia nuts, return the syrup to a boil, and boil the mixture until the syrup is golden. Pour the praline immediately onto an oiled baking sheet and let it cool completely. Break the praline into pieces and in a food processor grind it fine in batches .
• Line a lightly oiled 2-quart steamed-pudding mold, including the center stem, or a 2-quart metal bowl with plastic wrap, into it pack the macadamia nut ice cream, and spread the ganache over the top. Freeze the mold for 5 minutes, or until the ganache is set. Pack the bittersweet chocolate ice cream into the mold, cover the mold with the lid or plastic wrap, and freeze the bombe for at least 8 hours and up to 3 days.
• In a heavy saucepan combine the sugar with 1/3 cup water, bring the mixture to a boil over moderately high heat, stirring and washing down any sugar crystals clinging to the side of the pan with a brush dipped in cold water until the sugar is dissolved, and cook the syrup, swirling the pan gently, until it turns pale golden. Pour the mixture immediately onto an oiled baking sheet and let it cool completely. Break the sugar candy into small pieces.
• To unmold the bombe, dip the mold several times into a bowl of warm water, run a long thin knife around the outer rim of the mold and the rim of the center stem, and invert the bombe onto a platter, Coat the bombe with the ground macadamia nut praline.The bombe may be made 3 hours in advance and dept frozen. Garnish the top of the bombe and the platter with the sugar-candy.

CHOCOLATE GINGERSNAPS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in the molasses, water and gingerroot. Combine the flour, cocoa, ginger, baking soda, cinnamon, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate until easy to handle, about 2 hours., Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets. , Bake at 350° until tops begin to crack, 10-12 minutes. Cool for 2 minutes before removing to wire racks.

CHEWY CHOCOLATE-GINGERBREAD COOKIES

Steps:

• Line two baking sheets with parchment. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and grated ginger until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
• In a small bowl, dissolve baking soda in boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap. Refrigerate until firm, 2 hours or overnight.
• Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on prepared baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes, rotating halfway through. Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely. Cookies are best the day they are made but can be stored in an airtight container at room temperature up to 5 days.

ICE CREAM BOMBE RECIPE BY TASTY

Steps:

• Line a 9-inch diameter glass bowl with enough plastic wrap to hang over the edges by 6 inches (15 ¼ cm) all the way around. You may have to use more than one piece of plastic.
• Add the softened ice cream to a medium bowl. Mix with an electric hand mixer until smooth.
• Transfer the softened ice cream to the prepared glass bowl and smooth the top with a rubber spatula so the ice cream is about 1½ inches (4 cm) from the rim of the bowl. Reserve any leftover ice cream in the freezer. Gently press another piece of plastic wrap over the ice cream to prevent freezer burn and freeze for at least 8 hours, up to overnight.
• Make the vanilla cake: Arrange a rack in the center of the oven. Preheat the oven to 350°F (180°C). Line a 9-inch (23-cm) round cake pan with parchment paper and grease with nonstick spray.
• In a liquid measuring cup or medium bowl, mix together the buttermilk, vegetable oil, and vanilla.
• In a separate medium bowl, sift together the flour, baking powder, baking soda, and salt.
• In a large bowl, combine the granulated sugar, brown sugar, and butter. Beat with an electric hand mixer on high speed until light and fluffy, about 4 minutes.
• Add the eggs, 1 at a time, and the egg yolks, beating between each addition. Continue beating until almost doubled in volume and very light and fluffy, about 5 minutes.
• With the mixer on low speed, gently beat in a third of the flour mixture. Before it's fully combined, add half of the buttermilk mixture. Repeat with another third of the flour, the remaining buttermilk mixture, and the remaining flour and mix until well-blended and no lumps remain. Pour the cake batter into the prepared pan.
• Bake for 45-50 minutes, rotating the pan halfway, until the cake is golden brown, pulling away from the sides of the pan, and the top springs back slightly when pressed. A cake tester or toothpick inserted in the center should come out clean.
• Remove the cake from the oven and let cool for 5-10 minutes. The cake should still be very warm, but cool enough to handle. Remove the cake from the pan and place pan-side down on a wire rack or cutting board. Slice the domed top off the cake and discard or save for another use.
• Remove the ice cream bowl from freezer and peel back the top layer of plastic wrap. Gently flip the cake upside down, placing the still-warm, cut side of the cake down on top of the ice cream. It should fit snugly inside the rim of the bowl. Gently press the cake down to ensure it makes full contact with the ice cream. Cover again with plastic wrap and return to the freezer for at least 6 hours, up to overnight.
• Remove the ice cream bowl from freezer. Fill a slightly larger bowl about ⅓ of the way with hot water. Carefully lower the ice cream bowl into the hot water, ensuring that the water line is well below the rim of the bowl so it doesn't spill over.
• Set a wire rack inside a baking sheet. Peel back the plastic wrap and carefully invert the ice cream bowl onto the center of the wire rack. Remove the bowl and plastic wrap.
• Using the hot water in the larger bowl, warm an offset spatula for a few seconds. Use the spatula to smooth out any creases in the ice cream left by the plastic wrap. The surface of the ice cream should be as smooth as possible. If there are any gaps between the ice cream and cake, fill in with the leftover ice cream. If the ice cream has started to melt at all, return to the freezer until completely frozen again, 1-2 hours.
• Make the chocolate glaze: Add the chocolate, butter, and corn syrup to a medium microwave-safe bowl. Microwave in 30-second intervals, whisking between, until completely melted. Whisk vigorously until glaze is smooth and glossy. Let cool to about 100°F (38°C), or just warm to the touch, before using.
• Pour the chocolate glaze directly over the top of the ice cream dome in one continuous pour, using a spatula to ensure the chocolate leaves the bowl quickly. Ensure the bombe is covered completely by swirling the chocolate in a 2-inch circle over the top center of the dome.
• Let the bombe sit at room temperature 5-10 minutes for the ice cream to soften slightly and the glaze to set, or place in the refrigerator for up to 30 minutes. If serving more than 30 minutes later, return to the freezer, then let the bombe thaw at room temperature for 15-20 minutes before slicing and serving.
• Enjoy!