Frosé Bombe Glacée
 
Makes 1 (9-inch) bombe
Ingredients
  • 4 cups (1,030 grams) Rosé Sorbet (recipe follows)
  • Citrus Genoise (recipe follows)
  • Chocolate Glaze (recipe follows)
Instructions
  1. 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.
  2. Line a rimmed sheet pan with plastic wrap; top with a wire rack.
  3. 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.
  4. 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.
Notes
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.)
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/frose-bombe-glacee/