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Bombe Desserts Began Appearing On Menus in 1882

Bombe day

National Raspberry Bombe Day is observed annually on August 11th.  This frozen summer delight is sure to please your taste buds and be a great finale to your meal.

A typical bombe contains sherbet, heavy cream, sugar, chopped nuts, candied fruit and a dash of rum.  It is layered in a spherical mold and frozen overnight creating a centerpiece dessert.

  • A bombe glacée or simply a bombe in English, is an ice cream dessert frozen in a spherical mould so as to resemble a cannonball, hence the name.
  • Escoffier gives over sixty recipes for bombes in Le Guide culinaire.
  • The dessert appeared on restaurant menus as early as 1882.
  • Bombe comes in many flavors fruity and sweet. Raspberry bombe is among the most popular flavors.
  • A classic bombe is made from ice cream and sponge cake.
  • A recipe for “chocolate & meringue bombe” is given in Mary Berry’s Complete Cook Book.
  • Some recipes show that spun sugar was sometimes used as a wick, and brandy was poured onto the plate and lit to create a flaming bombe.
  • It is much easier to put together an ice cream bombe if you have three smooth, glass bowls that you can use to press the layers into even stripes. Plastic wrap will help you remove the bowls cleanly once the ice cream has set.
  • Give your ice cream ten to fifteen minutes on the counter and stir it so that the temperature is even. This will help you press it out evenly.


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An experienced TV News manager, Mark Young is highly regarded as one of the most well respected and trusted media leaders in Florida. In over 40 years in the broadcast industry, Mark has managed news operations in small and large markets throughout the United States. As Broward Bureau Manager for CBS4 News, Mark was responsible for all news developments throughout Broward and Palm Beach Counties. Mark now oversees the daily publication of two online news sites “South Florida Reporter” and “Southwest Florida Reporter.”