Almond Paste Bombe Recipe
This Almond Paste Bomb tastes awesome ! A creamy extravagance you can hardly resist, do try this chocolaty dessert . Your suggestions for this Almond Paste Bomb are welcome !
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
3 pints ice cream (various flavors)
1 1/2 cups heavy cream, whipped
14 ounces almond paste
2 tablespoons cocoa
Directions
Buy 3 flavors of ice cream and mix each with 1/3 cup whipped cream. Flavor each with strained berries, juice, etc. and color with different shades of food coloring. Layer the ice creams in a large, round, plastic bowl and put in the freezer for at least 6 hours. Also put into freezer the dish on which the ice cream is to be served.
1. Between two sheets of wax paper roll out 14 ounces almond paste to form a large, round flat cake.
2. Take the bowl of ice cream from the freezer, turn upside-down, and slide the ice cream onto the serving dish.
3. Quickly cover the ice cream with the almond paste, pinching corners together.
4. Cut away superfluous almond paste, flatten the joints with a flat knife, and trim the bottom.
5. Brush the paste shell with water, powder with cocoa, and brush with a wet brush to make a smooth, brown surface.
6. Decorate with whipped cream, topped with a triangular piece of leftover almond paste.
7. Place bombe in the freezer for a few hours.
8. Powder the top with confectioners' sugar and decorate the serving dish with butter cookies.
1. Between two sheets of wax paper roll out 14 ounces almond paste to form a large, round flat cake.
2. Take the bowl of ice cream from the freezer, turn upside-down, and slide the ice cream onto the serving dish.
3. Quickly cover the ice cream with the almond paste, pinching corners together.
4. Cut away superfluous almond paste, flatten the joints with a flat knife, and trim the bottom.
5. Brush the paste shell with water, powder with cocoa, and brush with a wet brush to make a smooth, brown surface.
6. Decorate with whipped cream, topped with a triangular piece of leftover almond paste.
7. Place bombe in the freezer for a few hours.
8. Powder the top with confectioners' sugar and decorate the serving dish with butter cookies.
