Christmas Bombe
Recipe By :Alice Medrich
Serving Size : 12
6 ounces fresh cranberries
1/4 cup sugar -- plus
2 tablespoons sugar
1/4 cup raspberry preserves
Hot Milk Sponge Sheet -- baked and cooled (See Recipe)
White Chocolate Mousse With Kirsch -- (See Recipe)
1/2 cup apricot preserves -- strained
2 tablespoons pistachio nuts -- unsalted, minced (up to 3)
Special Equipment:
One 6 cup bombe mold or bowl with similar
capacity ( the one I use is 7 1/4 inches
in diameter and 3 1/2 inches deep)
One 7-inch round corregated cake circle
Make Cranberry-Raspberry Puree: Rinse and pick over cranberries and combine with sugar in small nonreactive saucepan. Cover and bring to simmer over medium heat. Uncover, raise heat and stir occasionally. Cook only a few minutes or until about three-fourths of the berries are burst, about 5 minutes. Remove from heat. Press mixture through a medium-fine strainer or food mill along with the raspberry preserves. Discard tough dry pulp and raspberry seeds. Cool the puree completely before using. Puree may be made and refrigerated up to 1 week inadvance.
Assemble and Freeze the Jelly Roll: Reverse the Hot Milk Sponge sheet onto apiece of foil; peel off the parchment. Turn sponge carefully over again (use a cookie sheet to aid you if sponge is delicate) so that brown side faces up.
Spread all of Cranberry-Raspberry Puree evenly over sponge. Roll up as tightly as possible to form a 16 by 17-inch long thin jelly roll. Wrap tightly in foil and freeze at least several hours or overnight--or up to 1 month in advance of using.
Line the Bombe with Jelly Roll Slices: Remove frozen jelly roll from freezer and unwrap. Trim ragged ends if necessary. Use a sharp serrated knife to cut slices1/4-inch thick. Line the mold with the slices by placing one slice in the centerof the bottom of the mold. Next fit 7 (or more) slices around the center pushing
and fitting so that no space is left between the slices. Fit the next 9 (ormore) around the bowl starting up the sides.
Finish by fitting about 10 slices to completely line the mold , pushing and fitting so that no space is left Trim slices even with the rim of mold if necessary, or just push them so they are flush with the rim. Reserve trimmings and remaining slices and return them to freezer until needed. Set lined mold aside.
Fill the Mold: Make the White Chocolate Mousse with Kirsch. Turn it immediately into the lined mold. Level and smooth the surface of the mousse. Remove the remaining slices of jelly roll and trimmings from the freezer. Set aside just enough slices to completely cover the mousse if placed tightly together - But do not put them in place, yet. Dice the remaining slices and any trimmings with a sharp knife. Scatter the diced pieces all over the mousse, and then fit the reserved slices closely together over the scattered dice to form the bottom layer of the dessert
Place the corregated cake circle (or a small plate) inside the mold and press firmly to level and compact the bombe. Wrap and refrigerate at least 4 hours before unmolding and serving. Bombe may be completed to this point up the 24 hours in advance of serving, or frozen up to 2 months.
Unmold, Finish and Serve: Invert the mold and rap the edge sharply on counter to release dessert. Simmer strained apricot preserves in a small saucepan for 2-3 minutes to make a glaze. Use a pastry brush to paint the entire dessert with glaze. Touch bottom edge of bombe with minced pistachios. Refrigerate until serving.
Hot Milk Sponge Sheet
Recipe By :Alice Medrich
Serving Size : 12
1/4 cup milk
2 tablespoons unsalted butter -- cut into small pieces
3/4 cup cake flour -- sifted
1 teaspoon baking powder
3/4 cup sugar
3 large whole eggs -- room temperature
3 egg yolks -- room temperature
Equipment:
One 12 x 16-inch or 11 x 17-inch jelly
roll or half sheet pan
Preheat oven to 400 degrees. Line bottom of pan with waxed or parchment paper so that the paper overhangs the pan at two opposite ends.
Heat milk with butter in small saucepan over medium heat until butter melts.
Reduce heat to low and keep hot but do not simmer.
Sift flour with baking powder twice. Return to sifter and set aside. In a large heatproof bowl, use a hand-held whisk to combine sugar, whole eggs, and yolks. Set bowl over or in a pan of barely simmering water. Warm the mixture, whisking occasionally, until it is lukewarm to the touch. (Alternatively, omit the water
bath and hold the bowl directly over the stove burner, whisking vigorously forabout a minute until the eggs are warm. This is the quickest, easiest method but
you must whisk the eggs continuously to keep them from starting to scramble).
Transfer bowl to electric mixer; beat at high speed until mixture has cooled, tripled in volume and has the consistency of thick whipped cream.
Sift one-third of flour mixture over batter and fold it gently, by hand, using the largest rubber spatula you have. Fold in half the remaining flour; then fold in the remaining flour.
Pour hot milk and butter into batter and fold well, scraping the bottom each time and bringing the batter up the sides of the bowl until you can no longer see traces of liquid. Transfer batter into prepared pan and spread evenly. Bake until cake is browned, starts to shrink from the sides of pan, and springs back
when lightly pressed: about 10 minutes. Cool cake in pan, on a rack. When cake is cool, run a small knife or spatula around the edges to release before unmolding. Cool completely before filling.
White Chocolate Mousse With Kirsch
Recipe By :Alice Medrich
9 ounces chocolate -- white, cut into very small pieces
2 tablespoons water
3 tablespoons Kirschwasser
1 1/2 cups heavy cream
Place chocolate, water, and Kirschwasser in a medium size heatproof bowl. Bring 1 inch of water to a simmer in a wide skillet. Turn the heat off and wait 30 seconds. Set bowl of chocolate in pan of water. Stir white chocolate mixtureconstantly until melted and smooth. Or, melt in a microwave on low for about 2 minutes. Stir until smooth and completely melted. White chocolate is very fragile and burns easily. Do not turn the heat on again under the skillet unless absolutely necessary. Let cool until a dab touched by your upper lip feels slightly cool.
Whip the cream until soft peaks form--not too stiff. Carefully fold cream into cooled white chocolate mixture; the mousse will seem very soft. Scrape mousse immediately into lined mold. Mousse sets quickly and should not be spread or manipulated too much after it is completed.
Recipe By :Alice Medrich
Serving Size : 12
6 ounces fresh cranberries
1/4 cup sugar -- plus
2 tablespoons sugar
1/4 cup raspberry preserves
Hot Milk Sponge Sheet -- baked and cooled (See Recipe)
White Chocolate Mousse With Kirsch -- (See Recipe)
1/2 cup apricot preserves -- strained
2 tablespoons pistachio nuts -- unsalted, minced (up to 3)
Special Equipment:
One 6 cup bombe mold or bowl with similar
capacity ( the one I use is 7 1/4 inches
in diameter and 3 1/2 inches deep)
One 7-inch round corregated cake circle
Make Cranberry-Raspberry Puree: Rinse and pick over cranberries and combine with sugar in small nonreactive saucepan. Cover and bring to simmer over medium heat. Uncover, raise heat and stir occasionally. Cook only a few minutes or until about three-fourths of the berries are burst, about 5 minutes. Remove from heat. Press mixture through a medium-fine strainer or food mill along with the raspberry preserves. Discard tough dry pulp and raspberry seeds. Cool the puree completely before using. Puree may be made and refrigerated up to 1 week inadvance.
Assemble and Freeze the Jelly Roll: Reverse the Hot Milk Sponge sheet onto apiece of foil; peel off the parchment. Turn sponge carefully over again (use a cookie sheet to aid you if sponge is delicate) so that brown side faces up.
Spread all of Cranberry-Raspberry Puree evenly over sponge. Roll up as tightly as possible to form a 16 by 17-inch long thin jelly roll. Wrap tightly in foil and freeze at least several hours or overnight--or up to 1 month in advance of using.
Line the Bombe with Jelly Roll Slices: Remove frozen jelly roll from freezer and unwrap. Trim ragged ends if necessary. Use a sharp serrated knife to cut slices1/4-inch thick. Line the mold with the slices by placing one slice in the centerof the bottom of the mold. Next fit 7 (or more) slices around the center pushing
and fitting so that no space is left between the slices. Fit the next 9 (ormore) around the bowl starting up the sides.
Finish by fitting about 10 slices to completely line the mold , pushing and fitting so that no space is left Trim slices even with the rim of mold if necessary, or just push them so they are flush with the rim. Reserve trimmings and remaining slices and return them to freezer until needed. Set lined mold aside.
Fill the Mold: Make the White Chocolate Mousse with Kirsch. Turn it immediately into the lined mold. Level and smooth the surface of the mousse. Remove the remaining slices of jelly roll and trimmings from the freezer. Set aside just enough slices to completely cover the mousse if placed tightly together - But do not put them in place, yet. Dice the remaining slices and any trimmings with a sharp knife. Scatter the diced pieces all over the mousse, and then fit the reserved slices closely together over the scattered dice to form the bottom layer of the dessert
Place the corregated cake circle (or a small plate) inside the mold and press firmly to level and compact the bombe. Wrap and refrigerate at least 4 hours before unmolding and serving. Bombe may be completed to this point up the 24 hours in advance of serving, or frozen up to 2 months.
Unmold, Finish and Serve: Invert the mold and rap the edge sharply on counter to release dessert. Simmer strained apricot preserves in a small saucepan for 2-3 minutes to make a glaze. Use a pastry brush to paint the entire dessert with glaze. Touch bottom edge of bombe with minced pistachios. Refrigerate until serving.
Hot Milk Sponge Sheet
Recipe By :Alice Medrich
Serving Size : 12
1/4 cup milk
2 tablespoons unsalted butter -- cut into small pieces
3/4 cup cake flour -- sifted
1 teaspoon baking powder
3/4 cup sugar
3 large whole eggs -- room temperature
3 egg yolks -- room temperature
Equipment:
One 12 x 16-inch or 11 x 17-inch jelly
roll or half sheet pan
Preheat oven to 400 degrees. Line bottom of pan with waxed or parchment paper so that the paper overhangs the pan at two opposite ends.
Heat milk with butter in small saucepan over medium heat until butter melts.
Reduce heat to low and keep hot but do not simmer.
Sift flour with baking powder twice. Return to sifter and set aside. In a large heatproof bowl, use a hand-held whisk to combine sugar, whole eggs, and yolks. Set bowl over or in a pan of barely simmering water. Warm the mixture, whisking occasionally, until it is lukewarm to the touch. (Alternatively, omit the water
bath and hold the bowl directly over the stove burner, whisking vigorously forabout a minute until the eggs are warm. This is the quickest, easiest method but
you must whisk the eggs continuously to keep them from starting to scramble).
Transfer bowl to electric mixer; beat at high speed until mixture has cooled, tripled in volume and has the consistency of thick whipped cream.
Sift one-third of flour mixture over batter and fold it gently, by hand, using the largest rubber spatula you have. Fold in half the remaining flour; then fold in the remaining flour.
Pour hot milk and butter into batter and fold well, scraping the bottom each time and bringing the batter up the sides of the bowl until you can no longer see traces of liquid. Transfer batter into prepared pan and spread evenly. Bake until cake is browned, starts to shrink from the sides of pan, and springs back
when lightly pressed: about 10 minutes. Cool cake in pan, on a rack. When cake is cool, run a small knife or spatula around the edges to release before unmolding. Cool completely before filling.
White Chocolate Mousse With Kirsch
Recipe By :Alice Medrich
9 ounces chocolate -- white, cut into very small pieces
2 tablespoons water
3 tablespoons Kirschwasser
1 1/2 cups heavy cream
Place chocolate, water, and Kirschwasser in a medium size heatproof bowl. Bring 1 inch of water to a simmer in a wide skillet. Turn the heat off and wait 30 seconds. Set bowl of chocolate in pan of water. Stir white chocolate mixtureconstantly until melted and smooth. Or, melt in a microwave on low for about 2 minutes. Stir until smooth and completely melted. White chocolate is very fragile and burns easily. Do not turn the heat on again under the skillet unless absolutely necessary. Let cool until a dab touched by your upper lip feels slightly cool.
Whip the cream until soft peaks form--not too stiff. Carefully fold cream into cooled white chocolate mixture; the mousse will seem very soft. Scrape mousse immediately into lined mold. Mousse sets quickly and should not be spread or manipulated too much after it is completed.