Strawberry Swirl Bombe Recipes

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NEO-NEAPOLITAN BOMBE



Neo-Neapolitan Bombe image

This looks harder to make than it is, which is the whole point.

Provided by Claire Saffitz

Categories     Bon Appétit     Frozen Dessert     Dessert     Birthday     Strawberry     Pistachio     Coconut     Ice Cream     No-Cook     Summer     Kid-Friendly     Wheat/Gluten-Free     Small Plates

Yield Serves 18

Number Of Ingredients 5

2 pints coconut ice cream (not dairy-free)
2 pints pistachio ice cream
2 pints strawberry ice cream
3/4 cup freeze-dried strawberries, finely chopped
3/4 cup raw pistachios, finely chopped

Steps:

  • Line a large bowl with a curved bottom (at least 12-cup capacity; the stainless-steel bowl of a stand mixer is perfect) with plastic wrap, leaving generous overhang, and place in freezer. Peel away sides of containers from coconut ice cream. Cut ice cream into 2" pieces and place in a medium bowl. Repeat with pistachio and strawberry ice creams, placing each in a separate medium bowl. Let sit until slightly softened, about 5 minutes, then stir each with a clean wooden spoon or large rubber spatula until the consistency of thick cake batter.
  • Remove chilled bowl from freezer. Scoop about 1/2 cup of each ice cream into another medium bowl and fold a couple of times with a rubber spatula to swirl together (do not overmix; you want fat, marbled ribbons). Scrape into chilled bowl and press down to mold into bowl. Repeat process until you've used all of the ice cream (if it starts to melt, freeze until firm, about 5 minutes, before proceeding). Smooth top, then bring plastic up and over bombe, pressing against ice cream to compact. Freeze until hard, at least 12 hours.
  • Combine freeze-dried strawberries and pistachios in a fine-mesh sieve and shake over a bowl to remove any dust or tiny particles; set aside larger pieces for topping. Remove bombe from freezer and remove plastic from over top of bowl of ice cream. Set a small plate or cake round over bowl opening and invert bowl onto plate. Lift off bowl and peel off plastic from bombe. Sprinkle reserved strawberry-pistachio mixture over bombe, covering all exposed ice cream and pressing to adhere.
  • Cut bombe into wedges with a hot dry knife to serve (run knife under hot water and wipe dry between slices).
  • Do Ahead
  • Bombe (without strawberry-pistachio coating) can be made 1 week ahead. Keep frozen.

STRAWBERRY CHEESECAKE SWIRL



Strawberry Cheesecake Swirl image

Whenever one of my three sons or eight grandchildren has a birthday, I make this pretty, creamy cheesecake. The all love it...and I do, too! -Luverene Dove, Appleton, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 10

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
2 packages (10 ounces each) frozen sweetened strawberries, thawed
1 tablespoon cornstarch
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/4 cup lemon juice
3 eggs
1 tablespoon water, optional

Steps:

  • Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes., In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving., In a bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer., Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce., Bake at 325° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.

Nutrition Facts : Calories 236 calories, Fat 13g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 164mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.

STRAWBERRY BOMBE



Strawberry Bombe image

Make and share this Strawberry Bombe recipe from Food.com.

Provided by seesko

Categories     Frozen Desserts

Time P1DT30m

Yield 12 serving(s)

Number Of Ingredients 7

4 cups strawberries, hulled
1 cup sugar
4 egg yolks
2 whole eggs
3/4 cup dry white wine
red food coloring
1 cup heavy cream

Steps:

  • Coat a 9cup glass bowl with nonstick cooking spray. Line with plastic wrap. set aside. Process strawberries in food processor with 1/4 cup of the sugar until smooth. Set aside.
  • In top of double boiler over simmering water, whisk together egg yolks, eggs, and ramining sugar until smooth. Whisk in wine and continue to whisk until 160 degrees and mixture has the consistency of honey.
  • Place top of double boiler in ice bath; whisk until cool. Stir in straberry puree. Split mixture between 2 bowls. Tiont mixture in one bowl with red food coloring.
  • beat cream in another large bowl until soft peaks form. Fold half of the cream into the untinted mixture and half into the red tinted mixture. Pour the red tinted mixture into the prepared bowl. Stir in the untinted mixture and swirl. Cover and freeze overnight.
  • To serve, allow bombe to stand at room temperature for 20 minutes. gently lift plastic wrap to losen bombe. Invert onto serving platter and remove bowl. Peel off plastic and smooth surface with spatula, if desired.
  • Garnish with berries and mint.

Nutrition Facts : Calories 187.7, Fat 9.6, SaturatedFat 5.3, Cholesterol 121.1, Sodium 21.5, Carbohydrate 21.5, Fiber 1, Sugar 19.1, Protein 2.5

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