TASTE
Dessert of peaches and frozen yogurt is the bombe
By Jill Wendholt Silva
McClatchy-Tribune News Service
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Imagine a Bomb Pop.
Collapse the tiers on itself — and now you've got a "bombe," a bullet-shaped French confection made of layers of ice cream or sherbert.
The curious name refers to the spherical molds that were similar to the "bombs such as assassins would hurl in past times," according to "The Oxford Companion to Food" by Alan Davidson.
Of course, the name might just as easily refer to the dessert's ability to sabotage any diet. That's why this peaches and cream frozen bombe uses a combination of nonfat vanilla yogurt and fat-free frozen yogurt as a base, then injects puréed frozen peaches into the mix.
Cooking tip: To toast almonds, preheat oven to 375 degrees. Spread almonds in a single layer in a pan. Bake 5 to 7 minutes or until toasted.
PEACHES AND CREAM FROZEN BOMBE
Combine yogurt, peaches and honey in the work bowl of a food processor. Process until blended and peaches are coarsely chopped. Scrape into a freezer-safe bowl, cover and freeze 3 hours.
Set frozen yogurt at room temperature about 15 minutes to soften slightly. Line a 2 1/2-quart bowl or mold with plastic wrap. For ease of molding, find a bowl just slightly smaller than the plastic-lined bowl so it will nest inside the bowl. Spoon frozen yogurt into plastic-lined bowl. Use smaller bowl or back of a spoon to spread frozen yogurt evenly across the bottom of the bowl and about half-way up the sides. Remove the smaller bowl and cover frozen yogurt with plastic wrap and freeze for 1 to 3 hours or until firm.
Combine biscotti and almonds in work bowl of food processor. Pulse to chop evenly. Set cookie-nut mixture aside.
Return frozen peach mixture to the work bowl of the food processor and process until blended. Measure out and set aside about 1 cup peach mixture. Spoon remaining peach mixture over frozen vanilla yogurt. Spread until even. With the back of a spoon, make a shallow indentation in the center top of the peach yogurt. Fill that indentation with 1/4 cup of cookie-nut mixture. Top mixture with reserved 1 cup of peach mixture, spreading until even and sealing cookie-nut mixture into bombe. Cover with plastic wrap and freeze several hours or until firm.
To serve, remove top plastic wrap, then invert bombe onto serving plate. Remove plastic wrap. Sprinkle with remaining cookie-nut mixture, pressing into the top of the bombe.
Cut into wedges to serve and drizzle each serving with 2 teaspoons caramel. Garnish each serving, if desired, with sliced peaches and sliced, toasted almonds.
Makes 12 servings.
• Per serving (about 1/2 cup frozen dessert and about 2 teaspoons caramel sauce): 220 calories (16 percent from fat), 4 g total fat (1 g saturated), 4 mg cholesterol, 42 g carbohydrates, 5 g protein, 109 mg sodium, 1 g dietary fiber
