Strawberry Bombe Recipes

Steps:

• Prepare brownie mix according to package directions for cake-like brownies. Stir in walnuts. Pour the batter into two greased and waxed paper-lined 8-in. round baking pans. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pans. , Line a 1-1/2-qt. metal bowl with foil. Cut and fit one brownie layer to evenly line the inside of a bowl (brownie may crack). Spread preserves over brownie layer. Freeze for 15 minutes. Fill brownie-lined bowl with ice cream; smooth top. Cover and freeze for 3 hours or until ice cream is firm., Place remaining brownie layer on a serving plate. Remove bowl from freezer; uncover. Invert onto brownie layer; remove bowl and foil. Return to freezer. , In a large bowl, beat cream and food coloring until soft peaks form. Add sugar and beat until stiff peaks form; set aside 1-1/2 cups. Spread remaining whipped cream over top and sides of bombe. , Cut a small hole in the corner of a pastry or plastic bag and insert star tip. Fill with reserved whipped cream; pipe border at base of bombe. Holding the bag straight up and down, form stars on top. Garnish with strawberries and mint if desired.

Steps:

• Make the strawberry cream filling: In a medium bowl, whip the cream cheese with an electric hand mixer on medium speed until light and fluffy, 3-5 minutes. Add the heavy cream, powdered sugar, vanilla, and salt, and whip on medium-low speed until smooth, about 2 minutes.
• Fold in the pureed strawberries with a rubber spatula until well incorporated. Transfer the filling to a piping bag fitted with a small round tip and refrigerate until ready to use.
• Assemble the strawberry shortcake bombs: Fill a large pot a little more than halfway with vegetable oil. Heat over medium heat until the temperature reaches 350°F (180°C).
• In a small bowl, mix together the powdered strawberries and powdered sugar until well combined.
• Cut each round of Pillsbury™ Grands! Homestyle Biscuits in half and roll into tight, smooth balls.
• Working with about 4 at a time, fry the dough balls until golden brown and cooked through, 3-5 minutes. Remove from the pot and let drain on a wire rack or paper towel-lined plate while you repeat with the remaining dough.
• Use the tip of the piping bag containing the strawberry cream filling to poke a hole in each dough ball, then fill with the cream.
• Arrange the filled bombs on a serving platter and dust generously with the strawberry powdered sugar. Serve immediately.
• Enjoy!

Steps:

• 1. Line a 7-cup capacity bowl with plastic wrap, letting enough wrap extend over sides of bowl to cover top when filled.
• 2. Puree strawberries, sugar & preserves in blender. Pour into a large bowl.
• 3. Sprinkle gelatin over the water in a medium saucepan. Let stand 1 minute, then stir with a heatproof plastic spatula over medium-low heat until granules completely dissolve & liquid begins to steam. Add half the puree, heat until warm, then stir into puree remaining in blender. Pour into large bowl. Refrigerate, stirring occasionally, 1 hour or until consistency of egg whites.
• 4. Meanwhile, cut each shortcake roll into 8 equal slices. Press over bottom and up sides of lined bowl.
• 5. Beat whipping cream in a large bowl with mixed on med-high speed until soft peaks form when beaters are lifted. Fold into strawberry mixture until blended (see Note). Pour into cake-lined bowl. Fold plastic wrap over top & refrigerate at least 5 hours or overnight, until firm.
• 6. To serve: Uncover bowl, invert serving plate over bowl. Invert bowl & plate together. Carefully lift off bowl & peel off plastic wrap. Cut into wedges.
• 7. NOTE: For a more vivid pink, stir in a little red food coloring.

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.

Steps:

• Have ready a large bowl of ice and cold water. In a saucepan bring cream and milk just to a boil. In a small bowl with an electric mixer beat together eggs and sugar until thick and pale. Add 1 cup hot cream mixture to egg mixture in a slow stream, whisking. Whisk egg mixture into cream mixture in pan and cook over moderate heat, stirring constantly, until thickened slightly, just coats back of spoon, and a candy thermometer registers 170° F. (Do not let custard boil or it will curdle.) Pour custard through a fine sieve into a bowl set in bowl of ice water and stir in elderflower concentrate (or vanilla mixture; see above note). Cool custard. Chill custard, its surface covered with plastic wrap, at least 1 hour and up to 24. Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and in freezer harden until firm. Ice cream may be made 1 week ahead.
• In a saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Stir in strawberries and lemon juice and cool 10 minutes. In a food processor purée mixture until very smooth and force through a sieve into a bowl, pressing hard on solids. Discard solids and cool purée. Freeze purée in an ice-cream maker. Transfer sorbet to an airtight container and in freezer harden until firm. Sorbet may be made 1 week ahead.
• Let ice cream and sorbet stand at room temperature until softened, about 10 minutes. Into a large bowl scoop alternating cup measures of ice cream and sorbet. Make 2 figure-eight swirls with a large metal spoon through ice cream and sorbet and pour into a 7- to 8-cup mold. Freeze bombe, covered with plastic wrap, at least 4 hours and up to 2 weeks. To unmold bombe, dip mold in a bowl of hot water 1 second and invert bombe onto a serving plate.
• Garnish bombe with strawberries.

Steps:

• Line a pudding basin with strips of foil.
• Cut each rollette into 8 slices.
• Line basin with slices (keep aside enough to use to cover the base).
• In a separate bowl, combine jelly& boiling water.
• Stir until jelly is dissolved, then stir in the custard.
• Pour into pudding basin, top with remaining rollettes.
• Cover& refrigerate overnight.
• Turn out on a serving plate.
• Serve with cream if desired.