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Dessert

Grape Bombe

A chilled dessert made by layering grape sherbet and sweetened whipped cream in a mould.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Grape and cream are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 1,284 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Grape Bombe

Ingredients

Directions

Prepare the bombe

  1. Line a melon mould with grape sherbet, making it 1 inch thick.

  2. Fill the center with sweetened whipped cream.

  3. Cover the top with more grape sherbet.

Freeze

  1. Pack the mould in a mixture of ice and salt, using two measures of ice to one of salt.

  2. Let it sit for three hours.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Grape + creamtop 29% of all pairs
    Smell alikelow
    Cooked together1,284 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Grape sherbet
Forms the frozen outer shell and adds fruity sweetness and flavour.
Sweetened whipped cream
Forms a soft, airy centre that makes the frozen dessert creamy and lighter.
Ice
Chills the mould so the bombe freezes firmly.
Salt
Lowers the melting point of the ice, making the bath colder for freezing.

The step that matters

Packing the mould in ice and salt. Salt mixed with ice melts the ice and lowers its temperature well below freezing, so the bombe firms up. Using too little salt leaves the mould too warm to set properly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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