Frosé. All. Day. We made sorbet with your favorite rose-hued sipper and let it take center stage in our take on la bombe glacée, a classic frozen French dessert that resembles a cannonball (hence the name). We brush the Citrus Genoise layers in rosé once they’re out of the oven, which not only strengthens the overall flavor but keeps them extra tender even when frozen. Get more cold and dreamy ice-cream inspired desserts in our July/August issue.
Frosé Bombe Glacée
Makes 1 (9-inch) bombe
- 4 cups (1,030 grams) Rosé Sorbet (recipe follows)
- Citrus Genoise (recipe follows)
- Chocolate Glaze (recipe follows)
- Prepare Rosé Sorbet, and freeze overnight. Prepare Citrus Genoise. Place cake layer on top of sorbet layer in mold. Wrap in plastic wrap, and return to freezer for at least 6 hours.
- Line a rimmed sheet pan with plastic wrap; top with a wire rack.
- Invert frozen bombe onto wire rack, and remove plastic wrap. Using a serrated knife, trim cake edges so they are flush with edges of sorbet. Quickly pour warm Chocolate Glaze over bombe all at once. (Because of how quickly the glaze sets, it is crucial that you pour all the glaze on in one fluid motion.) Tap pan on counter a few times to ensure an even cover.
- Using 2 large spatulas, transfer bombe to a serving plate. Serve immediately, or place on a cardboard round, and return to freezer uncovered. Remove from freezer 5 minutes before serving. Use a long chef's knife dipped in warm water to cut into wedges.
With red grapes as its fruit base, our Rosé Sorbet is hard to beat. You can substitute with a high-quality frosé sorbet or raspberry sherbet. We like Jeni’s Frosé Sorbet, available on jenis.com and at select grocery stores. (You’ll need to order 2 pints of it.)
Makes 4 cups
- 2¼ cups (540 grams) dry rosé, divided
- ¾ cup (180 grams) water
- 1 teaspoon (3 grams) low-sugar or no-sugar-needed fruit pectin
- ⅛ teaspoon kosher salt
- 3½ cups (550 grams) red seedless grapes
- 2 medium Bartlett pears (360 grams), chopped
- ½ cup (100 grams) granulated sugar
- ⅓ cup (113 grams) light corn syrup
- In a small saucepan, boil 2 cups (480 grams) rosé over medium-high heat until reduced to ⅓ cup, 30 to 40 minutes. Pour into a small bowl; let cool.
- In same saucepan, heat ¾ cup (180 grams) water, pectin, salt, and remaining ¼ cup (60 grams) rosé over medium-high heat. Cook, stirring occasionally, until pectin is dissolved, about 5 minutes. Remove from heat, and let cool for 10 minutes.
- Line a 9-inch round bowl* or mold with plastic wrap, and place in freezer.
- In the work bowl of a food processor, place water mixture, grapes, pears, sugar, and corn syrup; process until smooth, about 30 seconds. Strain mixture through a fine-mesh sieve, pressing to extract as much liquid as possible. Stir in rosé reduction. Transfer 1 cup mixture to a jar with a tight-fitting lid. Place remaining mixture in a large jar with a tight-fitting lid. Refrigerate large jar and freeze small jar for at least 4 hours or up to 24 hours.
- Remove frozen small jar from freezer, and let stand at room temperature for 10 minutes. Scrape frozen base into a large bowl; add refrigerated base, and stir occasionally until frozen base is dissolved. Transfer mixture to an ice cream maker, and churn until color lightens, about 20 minutes.
- Transfer rosé mixture to prepared bowl or mold. Freeze overnight. (To keep your bowl level in the freezer, place a round cookie cutter underneath to stabilize it.)
*To get a perfectly round dome, we used Fat Daddio’s Aluminum Hemisphere Pan with a 9-inch width, available on fatdaddios.com.
Makes 1 (9-inch) cake layer
- 3 large eggs (150 grams)
- ½ cup (100 grams) granulated sugar
- ½ teaspoon orange zest
- ½ teaspoon (2 grams) vanilla extract
- ¼ teaspoon kosher salt
- ½ cup plus 1 tablespoon (69 grams) cake flour
- 5 tablespoons (40 grams) cornstarch
- 3 tablespoons (42 grams) unsalted butter, melted
- ¼ cup (50 grams) dry rosé
- Preheat oven to 350°F (180°C). Line bottom of a 9-inch round cake pan with parchment paper.
- In the bowl of a stand mixer, whisk together eggs, sugar, zest, vanilla, and salt over a saucepan of simmering water until a candy thermometer registers 110°F (43°C), about 3 minutes. Carefully transfer bowl to stand mixer; using the whisk attachment, beat at high speed until pale yellow and tripled in size, about 3 minutes.
- In a small bowl, sift together flour and cornstarch. Fold flour mixture into batter.
- Transfer 1 cup (110 grams) batter to a medium bowl; add melted butter, whisking to combine. Fold butter mixture into remaining batter. Spoon batter into prepared pan.
- Bake until a wooden pick inserted in center comes out clean, about 15 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Brush rośe onto cake layer.
Makes 1 cup
- 2 (4-ounce) bars (227 grams) 60% cacao bittersweet chocolate, chopped
- ½ cup (113 grams) unsalted butter
- 3 tablespoons (63 grams) light corn syrup
- In the top of a double boiler, combine all ingredients. Heat over simmering water, stirring frequently, until melted. Let cool to 100°F (37°C) before glazing bombe.