|Place of origin||France|
|Main ingredients||ice cream|
|Cookbook:Bombe glacée Bombe glacée|
A bombe glacée or simply a bombe in English, is an ice cream dessert frozen in a spherical mould so as to resemble a cannonball, hence the name. Escoffier gives over sixty recipes for bombes in Le Guide culinaire. A recipe for "chocolate & meringue bombe" is given in Mary Berry's Complete Cook Book. The dessert appeared on restaurant menus as early as 1882.
|This dessert-related article is a stub. You can help Wikipedia by expanding it.|
|This British cuisine-related article is a stub. You can help Wikipedia by expanding it.|