Looking for an alternative to wedding cake that’s not cupcakes or pie? How about a frozen bombe or bonbons? As this June 1955 cover of Gourmet magazine shows, it’s a retro-inspired idea, one that I think updates nicely (and deliciously!), and that adds a fun kind of fancy to dessert. The one in this issue of Gourmet is a white Curaçao mousse in a shell of sweet orange ice, but they can also be made with ice cream, sherbet, or sorbet, and covered in chocolate or meringue. Here, a round-up of 12 bombes and bonbons that I’d love to see at a wedding this year…
Bombe and Baked Alaska from Ici Ice Cream in Berkeley. Photo by Aya Brackett.
Peach Coconut Sorbet Bombes from Martha Stewart Weddings.
Banana Split Bombe from Martha Stewart.
Chocolate Baked Alaska from Martha Stewart.
Neapolitan Baked Alaska from Martha Stewart.
Miniature Ice Cream Bombes from Ici Ice Cream.
St. Clair Molded Ice Cream from Martha Stewart Weddings.
Fauchon Pyramide de Sorbets via Martha Stewart Weddings.
Key Lime Bonbons by Garrett Kern, via Justin Kern’s flickr.
Ice Cream Cubes by Tom Turtle in Melbourne, via B for Bel.
Two-Bite Gelato from Bacetti.
Coconut Almond Bonbon from Martha Stewart.
Which of these frozen yummies would you like to try (um, all of them?)? Would you consider serving a bombe in place of wedding cake? Or maybe in addition to? Do you have a bonbon recipe that you’ve tried and loved?